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Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature.
J Appl Microbiol. 2015 Nov; 119(5):1317-23.JA

Abstract

AIMS

The aim of this study was to examine the effects of caprylic acid (CA) on pathogens in apple juice having intrinsic organic acids, and to determine any synergistic effects.

METHODS AND RESULTS

Bactericidal effects of CA were examined against Escherichia coli O157:H7 and Salmonella Typhimurium present in apple juice at mild heating temperatures. Apple juice containing each of the pathogens was treated with CA (0·1, 0·2, 0·4, 0·6 or 0·8 mmol l(-1)) at 50 or 55°C. Treatment with 0·8 mmol l(-1) (0·013%) CA at 50°C for 5 min or with 0·6 mmol l(-1) (0·010%) CA at 55°C for 5 min resulted in the complete eradication of E. coli O157:H7 (initial population: 7·25-7·34 log CFU ml(-1)). Salmonella Typhimurium were more sensitive than E. coli O157:H7: all bacteria (7·81-7·55 log CFU ml(-1)) were eradicated by treatment with 0·2 mmol l(-1) (0·0032%) CA at 55°C for 5 min or with 0·6 mmol l(-1) CA at 50°C for 5 min. By contrast, when pH-adjusted apple juice (pH 7·0) was treated with 0·8 mmol l(-1) CA, there was no significant difference in bactericidal effects between CA-treated samples and controls (heat treatment alone or heat + 0·1% ethanol treatment). This result suggested that acidic pH in the apple juice boost the antibacterial effects of CA. CA treatment did not affect (P > 0·05) the pH, colour or °Brix of the apple juice.

CONCLUSION

This study highlights the utility of CA as a natural antibacterial agent that can eliminate micro-organisms from apple juice at very low concentrations (≤0·013%) and temperatures (≤55°C) within a short time (≤10 min).

SIGNIFICANCE AND IMPACT OF THE STUDY

The results of our study may contribute to the development of an efficient method for improving the microbiological safety of apple juice.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Kim SA
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea.
Rhee MS
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea.

MeSH

Anti-Bacterial AgentsBeveragesCaprylatesEscherichia coli O157Food AdditivesFood ContaminationMalusSalmonella typhimuriumTemperature

Pub Type(s)

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

Language

eng

PubMed ID

26257401

Citation

Kim, S A., and M S. Rhee. "Use of Caprylic Acid to Control Pathogens (Escherichia Coli O157:H7 and Salmonella Enterica Serovar Typhimurium) in Apple Juice at Mild Heat Temperature." Journal of Applied Microbiology, vol. 119, no. 5, 2015, pp. 1317-23.
Kim SA, Rhee MS. Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature. J Appl Microbiol. 2015;119(5):1317-23.
Kim, S. A., & Rhee, M. S. (2015). Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature. Journal of Applied Microbiology, 119(5), 1317-23. https://doi.org/10.1111/jam.12926
Kim SA, Rhee MS. Use of Caprylic Acid to Control Pathogens (Escherichia Coli O157:H7 and Salmonella Enterica Serovar Typhimurium) in Apple Juice at Mild Heat Temperature. J Appl Microbiol. 2015;119(5):1317-23. PubMed PMID: 26257401.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature. AU - Kim,S A, AU - Rhee,M S, Y1 - 2015/09/20/ PY - 2015/05/08/received PY - 2015/07/03/revised PY - 2015/07/25/accepted PY - 2015/8/11/entrez PY - 2015/8/11/pubmed PY - 2016/6/25/medline KW - Escherichia coli O157:H7 KW - Salmonella Typhimurium KW - apple juice KW - bactericidal effect KW - caprylic acid KW - intrinsic organic acid SP - 1317 EP - 23 JF - Journal of applied microbiology JO - J Appl Microbiol VL - 119 IS - 5 N2 - AIMS: The aim of this study was to examine the effects of caprylic acid (CA) on pathogens in apple juice having intrinsic organic acids, and to determine any synergistic effects. METHODS AND RESULTS: Bactericidal effects of CA were examined against Escherichia coli O157:H7 and Salmonella Typhimurium present in apple juice at mild heating temperatures. Apple juice containing each of the pathogens was treated with CA (0·1, 0·2, 0·4, 0·6 or 0·8 mmol l(-1)) at 50 or 55°C. Treatment with 0·8 mmol l(-1) (0·013%) CA at 50°C for 5 min or with 0·6 mmol l(-1) (0·010%) CA at 55°C for 5 min resulted in the complete eradication of E. coli O157:H7 (initial population: 7·25-7·34 log CFU ml(-1)). Salmonella Typhimurium were more sensitive than E. coli O157:H7: all bacteria (7·81-7·55 log CFU ml(-1)) were eradicated by treatment with 0·2 mmol l(-1) (0·0032%) CA at 55°C for 5 min or with 0·6 mmol l(-1) CA at 50°C for 5 min. By contrast, when pH-adjusted apple juice (pH 7·0) was treated with 0·8 mmol l(-1) CA, there was no significant difference in bactericidal effects between CA-treated samples and controls (heat treatment alone or heat + 0·1% ethanol treatment). This result suggested that acidic pH in the apple juice boost the antibacterial effects of CA. CA treatment did not affect (P > 0·05) the pH, colour or °Brix of the apple juice. CONCLUSION: This study highlights the utility of CA as a natural antibacterial agent that can eliminate micro-organisms from apple juice at very low concentrations (≤0·013%) and temperatures (≤55°C) within a short time (≤10 min). SIGNIFICANCE AND IMPACT OF THE STUDY: The results of our study may contribute to the development of an efficient method for improving the microbiological safety of apple juice. SN - 1365-2672 UR - https://www.unboundmedicine.com/medline/citation/26257401/Use_of_caprylic_acid_to_control_pathogens__Escherichia_coli_O157:H7_and_Salmonella_enterica_serovar_Typhimurium__in_apple_juice_at_mild_heat_temperature_ DB - PRIME DP - Unbound Medicine ER -