Title: Inactivation of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice Treated with Combinations of Ozone, Dimethyl Dicarbonate, and Hydrogen Peroxide
Abstract: Journal of Food ScienceVolume 70, Issue 4 p. M197-M201 Inactivation of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice Treated with Combinations of Ozone, Dimethyl Dicarbonate, and Hydrogen Peroxide Robert C. Williams, Robert C. Williams Author Williams is with Univ. of Tennessee, Dept. of Food Science and Technology, 2605 River Drive, Knoxville, TN 37996-4591.Search for more papers by this authorSusan S. Sumner, Susan S. Sumner Authors Golden and Sumner are with Virginia Polytechnic Inst. and State Univ., Dept. of Food Science and Technology, Blacksburg, Va. Direct inquiries to author Golden (E-mail: [email protected]).Search for more papers by this authorDavid A. Golden, David A. Golden Authors Golden and Sumner are with Virginia Polytechnic Inst. and State Univ., Dept. of Food Science and Technology, Blacksburg, Va. Direct inquiries to author Golden (E-mail: [email protected]).Search for more papers by this author Robert C. Williams, Robert C. Williams Author Williams is with Univ. of Tennessee, Dept. of Food Science and Technology, 2605 River Drive, Knoxville, TN 37996-4591.Search for more papers by this authorSusan S. Sumner, Susan S. Sumner Authors Golden and Sumner are with Virginia Polytechnic Inst. and State Univ., Dept. of Food Science and Technology, Blacksburg, Va. Direct inquiries to author Golden (E-mail: [email protected]).Search for more papers by this authorDavid A. Golden, David A. Golden Authors Golden and Sumner are with Virginia Polytechnic Inst. and State Univ., Dept. of Food Science and Technology, Blacksburg, Va. Direct inquiries to author Golden (E-mail: [email protected]).Search for more papers by this author First published: 31 May 2006 https://doi.org/10.1111/j.1365-2621.2005.tb07188.xCitations: 49AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract ABSTRACT: Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with ozone in combination with antimicrobials was evaluated. E. coli O157:H7 or Salmonella was suspended in cider and orange juice, and ozone was pumped into juices (4°C) containing dimethyl dicarbonate (DMDC; 250 or 500 ppm) or hydrogen peroxide (300 or 600 ppm) for up to 90 min (study 1) or 60 min followed by 24-h storage at 4°C (study 2). Study 1: No combination of treatments resulted in a 5-log colony-forming units (CFU) /mL reduction of either pathogen. Study 2: All combinations of antimicrobials plus ozone treatments, followed by refrigerated storage, caused greater than a 5-log CFU/mL reduction, except ozone/DMDC (250 ppm) treatment in orange juice. Ozone treatment in combination with DMDC or hydrogen peroxide followed by refrigerated storage may provide an alternative to thermal pasteurization to meet the 5-log reduction standard in cider and orange juice. Citing Literature Volume70, Issue4May 2005Pages M197-M201 RelatedInformation
Publication Year: 2006
Publication Date: 2006-05-31
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 74
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