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Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in apple juice at different pH levels by gaseous ozone treatment.
J Appl Microbiol. 2015 Aug; 119(2):465-74.JA

Abstract

AIMS

We investigated the effect of ozone treatment of apple juice at different pH levels for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes.

METHODS AND RESULTS

Apple juice (pH 3.0, 4.0 and 5.0) inoculated with the three pathogens were treated with gaseous ozone (3.0 l min(-1) flow rate and 2.0-3.0 g m(-3)) for up to 4 min. Ozone treatment (4 min) of pH 3.0 apple juice resulted in >5.36 log CFU ml(-1) reduction of E. coli O157:H7. Ozone treatment of pH 4.0 and 5.0 apple juice for 4 min reduced this pathogen by 5.12 log CFU ml(-1) and 1.86 log CFU ml(-1) respectively. The combination of low pH and ozone showed a great antimicrobial effect in apple juice. Salm. Typhimurium and L. monocytogenes showed a reduction trend similar to E. coli O157:H7. There were no significant changes of colour values when apple juice was treated with ozone, except for b values. Among all ozone treated samples, the browning index was lower than that of nontreated samples and there were no significant differences in total phenolic contents.

CONCLUSIONS

In conclusion, ozone treatment of low pH apple juice was significantly effective in inactivation of foodborne pathogens while maintaining acceptable apple juice quality.

SIGNIFICANCE AND IMPACT OF THE STUDY

The antimicrobial effect of ozone treatment on foodborne pathogens in apple juice can be reinforced by lowering the pH of apple juice.

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, Korea.
Shin JY
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, Korea.
Ryu S
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, Korea.
Kang DH
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, Korea.

MeSH

BeveragesEscherichia coli O157Food PreservationHydrogen-Ion ConcentrationListeria monocytogenesMalusOzoneSalmonella typhimurium

Pub Type(s)

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

Language

eng

PubMed ID

26033289

Citation

Song, W-J, et al. "Inactivation of Escherichia Coli O157:H7, Salmonella Typhimurium and Listeria Monocytogenes in Apple Juice at Different pH Levels By Gaseous Ozone Treatment." Journal of Applied Microbiology, vol. 119, no. 2, 2015, pp. 465-74.
Song WJ, Shin JY, Ryu S, et al. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in apple juice at different pH levels by gaseous ozone treatment. J Appl Microbiol. 2015;119(2):465-74.
Song, W. J., Shin, J. Y., Ryu, S., & Kang, D. H. (2015). Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in apple juice at different pH levels by gaseous ozone treatment. Journal of Applied Microbiology, 119(2), 465-74. https://doi.org/10.1111/jam.12861
Song WJ, et al. Inactivation of Escherichia Coli O157:H7, Salmonella Typhimurium and Listeria Monocytogenes in Apple Juice at Different pH Levels By Gaseous Ozone Treatment. J Appl Microbiol. 2015;119(2):465-74. PubMed PMID: 26033289.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in apple juice at different pH levels by gaseous ozone treatment. AU - Song,W-J, AU - Shin,J-Y, AU - Ryu,S, AU - Kang,D-H, Y1 - 2015/06/26/ PY - 2014/11/25/received PY - 2015/04/06/revised PY - 2015/05/20/accepted PY - 2015/6/3/entrez PY - 2015/6/3/pubmed PY - 2016/5/3/medline KW - apple juice KW - foodborne pathogen KW - inactivation KW - ozone KW - pH SP - 465 EP - 74 JF - Journal of applied microbiology JO - J Appl Microbiol VL - 119 IS - 2 N2 - AIMS: We investigated the effect of ozone treatment of apple juice at different pH levels for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes. METHODS AND RESULTS: Apple juice (pH 3.0, 4.0 and 5.0) inoculated with the three pathogens were treated with gaseous ozone (3.0 l min(-1) flow rate and 2.0-3.0 g m(-3)) for up to 4 min. Ozone treatment (4 min) of pH 3.0 apple juice resulted in >5.36 log CFU ml(-1) reduction of E. coli O157:H7. Ozone treatment of pH 4.0 and 5.0 apple juice for 4 min reduced this pathogen by 5.12 log CFU ml(-1) and 1.86 log CFU ml(-1) respectively. The combination of low pH and ozone showed a great antimicrobial effect in apple juice. Salm. Typhimurium and L. monocytogenes showed a reduction trend similar to E. coli O157:H7. There were no significant changes of colour values when apple juice was treated with ozone, except for b values. Among all ozone treated samples, the browning index was lower than that of nontreated samples and there were no significant differences in total phenolic contents. CONCLUSIONS: In conclusion, ozone treatment of low pH apple juice was significantly effective in inactivation of foodborne pathogens while maintaining acceptable apple juice quality. SIGNIFICANCE AND IMPACT OF THE STUDY: The antimicrobial effect of ozone treatment on foodborne pathogens in apple juice can be reinforced by lowering the pH of apple juice. SN - 1365-2672 UR - https://www.unboundmedicine.com/medline/citation/26033289/Inactivation_of_Escherichia_coli_O157:H7_Salmonella_Typhimurium_and_Listeria_monocytogenes_in_apple_juice_at_different_pH_levels_by_gaseous_ozone_treatment_ DB - PRIME DP - Unbound Medicine ER -
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