29G-30 |
Inactivation of Escherichia coli O157:H7 in eight single cultivar apple ciders using ultraviolet light |
N. BASARAN and R. W. Worobo. Food Science & Technology, Cornell Univ., New York State Agricultural Experiment Station, 630 W. North St., Geneva, NY 14456-1371 Reported outbreaks of foodborne illness involving Escherichia coli O157:H7 have increased in the United States and Canada during the last decade with a variety of food products such as unpasteurized apple cider being implicated as a vehicle of infection. The objective of this study was to determine the effectiveness of ultraviolet light (UV) for the inactivation of E. coli O157:H7 in apple cider prepared from eight different cultivars of apples. Apple cider was prepared from eight different varietals of apples and inoculated with 3 different strains of E. coli O157:H7 at 108 -109 CFU/ml. E. coli O157:H7 inoculated apple cider was exposed to 14 mJ/cm2 ultraviolet light. The log reduction for each cider and strain of pathogen was determined. The UV death kinetics was determined for each of the three E. coli O157:H7 strains. Each of the treatments was performed in triplicate. Ultraviolet light achieved a greater than 5-log reduction in all three E. coli O157:H7 strains in all eight apple ciders. There was no significant difference in the reductions regardless of the acidity, pH values, Brix or E. coli O157:H7 strain. This study reveals that ultraviolet treatment of apple cider is an effective processing method to enhance the safety of apple cider regardless of the apple varities used in the cider blend.
Session 29G, Food Microbiology: General
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