Heat resistance of Escherichia coli O157:H7 in apple juice

被引：94
|
作者：
Splittstoesser, DF
McLellan, MR
Churey, JJ
机构：
[1] Dept. of Food Science and Technology, Cornell University, NYS Agricultural Experiment Station, Geneva
来源：
JOURNAL OF FOOD PROTECTION | 1996年 / 59卷 / 03期
关键词：
cider; heat resistance; Escherichia coli O157:H7; PRESERVATIVES; YEASTS; CIDER;
D O I：
10.4315/0362-028X-59.3.226
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The objective was to determine the effect of cider composition on the heat resistance of Escherichia coli O157:H7. The average D-52 value in a model Empire apple juice was 18 min with a z value of 4.8 degrees C. Increasing the Brix from 11.8 to 16.5 degrees had no effect on thermal resistance, while increasing L-malic acid from 0.2 to 0.8%, or reducing the pH from 4.4 to 3.6 sensitized the cells to heat. The greatest effect on heat resistance was afforded by the preservatives benzoic and sorbic acids: D-50 values in ciders containing 1,000 mg/l were 5.2 min in the presence of sorbic acid and only 0.64 min in the presence of benzoic acid. Commercial apple juice concentrates yielded lower numbers of survivors than single-strength juices even though their higher sugar concentrations of about 46 degrees Brix increased heat resistance.
引用
收藏
页码：226 / 229
页数：4
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