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Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat.
J Appl Microbiol. 2015 Jan; 118(1):112-22.JA

Abstract

AIMS

This study evaluated the combined effects of ozone and heat treatment to inactivate Escherichia coli O157:H7 and Salmonella Typhimurium in three types of apple juice of different soluble solids content.

METHODS AND RESULTS

Three types of apple juice (18, 36, 72 °Brix) inoculated with pathogens were subjected to ozone (3·0 l min(-1) flow rate and 2·0-3·0 g m(-3) concentration) and heat treatment (25, 45, 50 and 55°C) simultaneously for 20, 40 and 60 s. Initial populations of pathogens in inoculated apple juice were approximately 10(5)-10(6) CFU ml(-1). Heat treatment alone (25, 45, 50 and 55°C) for 1 min reduced populations of E. coli O157:H7 by 0 to 4·75 log CFU ml(-1) in three types of apple juice. The combination of ozone and heat treatment for 1 min at 25 and 45°C reduced E. coli O157:H7 by 0·93-3·87 log CFU ml(-1) and below the detection limit (>1 log CFU ml(-1)) at 50 and 55°C. A similar tendency was observed for S. Typhimurium. In several instances, results showed a synergistic effect of ozone and heat treatment. Colour values were not changed during ozone and heat treatment.

CONCLUSION

These results show that the combination of ozone and heat treatment can be used as a potential inactivation intervention for E. coli O157:H7 and S. Typhimurium in apple juice.

SIGNIFICANCE AND IMPACT OF THE STUDY

The combination of ozone treatment and mild heat can be used as an alternative intervention for pasteurization of varying soluble solids content apple juice in food industries.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Song WJ
Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Korea.
Sung HJ
No affiliation info available
Kang DH
No affiliation info available

MeSH

Anti-Bacterial AgentsBeveragesEscherichia coli O157Hot TemperatureMalusOzoneSalmonella typhimurium

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25346257

Citation

Song, W-J, et al. "Inactivation of Escherichia Coli O157:H7 and Salmonella Typhimurium in Apple Juices With Different Soluble Solids Content By Combining Ozone Treatment With Mild Heat." Journal of Applied Microbiology, vol. 118, no. 1, 2015, pp. 112-22.
Song WJ, Sung HJ, Kang DH. Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat. J Appl Microbiol. 2015;118(1):112-22.
Song, W. J., Sung, H. J., & Kang, D. H. (2015). Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat. Journal of Applied Microbiology, 118(1), 112-22. https://doi.org/10.1111/jam.12671
Song WJ, Sung HJ, Kang DH. Inactivation of Escherichia Coli O157:H7 and Salmonella Typhimurium in Apple Juices With Different Soluble Solids Content By Combining Ozone Treatment With Mild Heat. J Appl Microbiol. 2015;118(1):112-22. PubMed PMID: 25346257.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat. AU - Song,W-J, AU - Sung,H-J, AU - Kang,D-H, Y1 - 2014/11/21/ PY - 2014/06/17/received PY - 2014/09/16/revised PY - 2014/10/16/accepted PY - 2014/10/28/entrez PY - 2014/10/28/pubmed PY - 2015/8/22/medline KW - apple juice KW - foodborne pathogens KW - heat treatment KW - inactivation KW - ozone SP - 112 EP - 22 JF - Journal of applied microbiology JO - J Appl Microbiol VL - 118 IS - 1 N2 - AIMS: This study evaluated the combined effects of ozone and heat treatment to inactivate Escherichia coli O157:H7 and Salmonella Typhimurium in three types of apple juice of different soluble solids content. METHODS AND RESULTS: Three types of apple juice (18, 36, 72 °Brix) inoculated with pathogens were subjected to ozone (3·0 l min(-1) flow rate and 2·0-3·0 g m(-3) concentration) and heat treatment (25, 45, 50 and 55°C) simultaneously for 20, 40 and 60 s. Initial populations of pathogens in inoculated apple juice were approximately 10(5)-10(6) CFU ml(-1). Heat treatment alone (25, 45, 50 and 55°C) for 1 min reduced populations of E. coli O157:H7 by 0 to 4·75 log CFU ml(-1) in three types of apple juice. The combination of ozone and heat treatment for 1 min at 25 and 45°C reduced E. coli O157:H7 by 0·93-3·87 log CFU ml(-1) and below the detection limit (>1 log CFU ml(-1)) at 50 and 55°C. A similar tendency was observed for S. Typhimurium. In several instances, results showed a synergistic effect of ozone and heat treatment. Colour values were not changed during ozone and heat treatment. CONCLUSION: These results show that the combination of ozone and heat treatment can be used as a potential inactivation intervention for E. coli O157:H7 and S. Typhimurium in apple juice. SIGNIFICANCE AND IMPACT OF THE STUDY: The combination of ozone treatment and mild heat can be used as an alternative intervention for pasteurization of varying soluble solids content apple juice in food industries. SN - 1365-2672 UR - https://www.unboundmedicine.com/medline/citation/25346257/Inactivation_of_Escherichia_coli_O157:H7_and_Salmonella_Typhimurium_in_apple_juices_with_different_soluble_solids_content_by_combining_ozone_treatment_with_mild_heat_ DB - PRIME DP - Unbound Medicine ER -