Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium Benzoate

Abstract

Destruction of Escherichia coli O157:H7 in apple cider treated with fumaric acid and sodium benzoate (0.15% and 0.05% w/v, respectively) was determined under pH and storage temperatures that commonly occur in apple cider. At 5 °C storage, while destruction of E. coli O157:H7 in the presence of preservatives increased with time, there was little decline in E. coli O157:H7 populations in the absence of the preservatives. Increasing storage temperatures to 15 Њ Њ Њ Њ ЊC and 25 Њ Њ Њ Њ ЊC significantly increased the rate of destruction of E. coli O157:H7 in cider with the preservatives (P < 0.05). Increasing the pH of cider (from 3.2 to 4.7) decreased the rate of destruction of E. coli O157:H7.

Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on broccoli sprouts

“…In addition, other sanitizers such as organic acids have been studied for their effectiveness in improving the microbial safety of foods, and fumaric acid has been used as a food preservative (Liao, Liu, Frear, & Chen, 2008). Fumaric acid is a food-grade acidulant with strong bactericidal activity (Comes & Beelman, 2002), and it has been used as an antimicrobial against pathogenic bacteria in fresh-cut lettuce and apple cider (Chikthimmah, Laborde, & Beelman, 2003;Kondo, Murata, & Isshiki, 2006). Treatment with 50 mM of fumaric acid for 10 min caused a 2-log reduction in populations of E. coli O157:H7 and Salmonella typhimurium attached to fresh-cut lettuce (Kondo et al, 2006), and fumaric acid (10%) had a significant bactericidal effect when added to apple cider (Chikthimmah et al, 2003).…”

“…Fumaric acid is a food-grade acidulant with strong bactericidal activity (Comes & Beelman, 2002), and it has been used as an antimicrobial against pathogenic bacteria in fresh-cut lettuce and apple cider (Chikthimmah, Laborde, & Beelman, 2003;Kondo, Murata, & Isshiki, 2006). Treatment with 50 mM of fumaric acid for 10 min caused a 2-log reduction in populations of E. coli O157:H7 and Salmonella typhimurium attached to fresh-cut lettuce (Kondo et al, 2006), and fumaric acid (10%) had a significant bactericidal effect when added to apple cider (Chikthimmah et al, 2003). Although there have been studies of the effect of chemical treatments on inhibiting microorganisms in alfalfa sprouts (Wade et al, 2003) and mung bean sprouts (Jin & Lee, 2007), there are few reports available on broccoli sprouts.…”

Inactivation of Escherichia coli O157:H7 by cinnamon extracts in carrot-kinnow mandarin blends

“…The killing effect in our case was more pronounced at room temperature, this is not unexpected, since metabolism of microorganisms is active at that temperature, whereas at refrigeration temperatures these reactions become slower, therefore growth and death rates are lower. The ability of both survival and growth of E. coli O157:H7 in acidic foods and beverages at different storage temperatures have been documented 14 . Fruits and vegetables can become contaminated with E. coli O157:H7 whilst growth in fi elds or during harvest, handling, washing/cleaning, processing, distribution, retail, preparation and fi nal use 15,16,17 .…”

Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products

“…In the United States, apple juice leads consumption of all apple products (Table 22.4). Chikthimmah et al (2003) reported a 5-log cycle reduction in Escherichia coli O157:H7 in cider by adding fumaric acid (0.15% w/v) and sodium benzoate (0.05% w/v) to the product. Thus, the apple juice and cider are extracted liquids containing soluble solids primarily fruit sugars and acids.…”