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Key Words: Antipathogen Treatment
UV
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You are Here: Home > In the News > Cider Research Articles > Abstracts
APPLE CIDER RESEARCH ARTICLES
Following are brief abstracts of research articles concerning apple cider and cider safety. For full versions of the articles, please contact Steven Ingham at scingham@wisc.edu with your request.Key Words: Antipathogen Treatment
- Antipathogen cider treatments
UV
- 2. Basaran, N., A. Quintero-Ramos, M.M. Moake, J.J. Churey, and R.W. Worobo. 2004. Influence of apple cultivars on inactivation of different strains of Escherichia coli O157:H7 in apple cider by UV irradiation. Applied & Environmental Microbiology 70: 6061-6065.
Apple cider was prepared from 8 different apple cultivars (Rome, Jonagold, Golden Delicious, Empire, Cortland, McIntosh, Red Delicious, and Northern Spy), inoculated with one of three strains of E. coli O157:H7, and treated with UV light (14 mJ per cm 2 ) in a Cider Sure 3500 unit. Although there was variation in the effectiveness of UV, depending on the type of apple and the strain of E. coli O157:H7, the Cider Sure 3500 unit always met the FDA 5-log pathogen reduction standard.
Key words: Anti-pathogen cider treatments -> UV
Heat
- 3. Williams, R.C., S.S. Sumner, and D.A. Golden. 2004. Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature. Journal of Food Protection 67: 2381-2386.
Ozone was pumped into inoculated juices at a rate of 0.9 g per h at refrigeration, room, and heated (122°F) temperatures for up to 4 hours. A 45-minute ozonation period at 122°F reduced E. coli O157:H7 numbers by at least 6.0 logs and Salmonella numbers by 4.8 logs. At 40°F, ozonation reduced numbers of E. coli O157:H7 and Salmonella by 4.8 and 4.5 logs, respectively. Room temperature ozonation did not achieve the mandated 5-log pathogen reduction. Results indicate that the FDA-mandated 5-log pathogen reduction could only be achieved by ozonation if this treatment was combined with moderate heating.
- 16. Tandon, K., R.W. Worobo, J.J. Churey, and O. I. Padilla-Zakour. 2003. Storage quality of pasteurized and UV treated apple cider. Journal of Food Processing Preservation . 27: 21-35.
This study compared the storage quality (at 45°F) of apple cider treated by either UV irradiation or by batch-pasteurizing to 145°F and then hot-filling the cider. All cider was stored in 12-ounce glass bottles or plastic bags. The hot-filled cider had a longer shelf-life, but there were no significant differences in taste and consumer preference between hot-filled cider, UV-treated cider, and flash-pasteurized cider. UV-treated cider had the shortest shelf life because the UV treatment had a limited effect on yeasts and molds. The results suggest that hot-filling of batch-pasteurized cider may provide an acceptable economical alternative to cold-filled cider previously treated by flash pasteurization or UV irradiation.
Key words: Anti-pathogen cider treatments -> heat
Chemical additives
Physical treatments
- 6. Chikthimmah, N., L.F. LaBorde, and R.B. Beelman. 2003. Critical factors affecting the destruction of Escherichia coli O157:H7 in apple cider treated with fumaric acid and sodium benzoate. Journal of Food Science 68: 1438 – 1442.
This study investigated the effectiveness of treating apple cider for the destruction of E. coli O157:H7 by adding fumaric acid (0.15% level) and sodium benzoate (0.05% level) and storing the cider at 41°F, 59°F, and 77°F. Initially, five commercial ciders with pH of 3.40 – 3.87 and °Brix of 11.2 – 16.0 were used. Addition of the fumaric acid and sodium benzoate caused a reduction in pH to 3.19 – 3.44. For four of the ciders, a 5-log reduction in E. coli O157:H7 was obtained after 9 h at 77°F, and for the 5 th cider, the mandated5-log reduction was attained after 21 h at 77°F. In a pH 3.5 cider, the fumaric acid/sodium benzoate treatment achieved a 5-log reduction in E. coli O157:H7 in 72 h at 41°F. These results support previous findings that organic acid preservatives more rapidly kill E. coli O157:H7 at higher temperatures. Similarly, organic acids are more lethal to E. coli O157:H7 at lower pH. Fumaric acid and sodium benzoate are GRAS (Generally Recognized as Safe) substances and could legally be used at the levels tried in this study. The combination of fumaric acid/sodium benzoate addition with a suitable and validated storage period would meet the FDA-mandated 5-log reduction for E. coli O157:H7. Processors are advised to do a test run and evaluate the treated cider flavor before they proceed with process validation.
Key words: Anti-pathogen cider treatments -> chemical additives
- 8. Yuste, J. and D.Y. C. Fung. 2004. Inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 in apple juice by a combination of nisin and cinnamon. Journal of Food Protection 67: 371-377.
In this study, previously pasteurized apple juice (no pulp) was treated by the addition of nisin (a commercially available bacteriocin) at levels of 0, 25, 50, 100, and 200 ppm and cinnamon at levels of 0 and 0.3%. The treated juice was then inoculated with Salmonella Typhimurium and Escherichia coli O157:H7 and stored at 41°F and 68 °F. For the refrigerated juice, destruction of both pathogens increased with increasing levels of additives, often exceeding 4 logs by day 14 of storage. The greatest antimicrobial effects occurred with the highest levels of both nisin and cinnamon. Detectable cells (indicating a reduction of less than 4.2 logs) were present for all treatments after 1 week of storage. In contrast, both pathogens were destroyed more rapidly during 68°F storage, with no salmonellae detected in treated juice after 3 days of storage, and no E. coli O157:H7 detected after 3 days storage in juice that had undergone the most severe treatments or after 7 days of storage in any treated cider. It should be noted that 3 days storage at 68°F may adversely affect shelf life and is probably not practical. Because the inoculum levels were not high enough, none of the treatments was shown to achieve a 5-log reduction in either organism. Further, it is not known how well these treatments would work in cider with pulp present and how well consumers would accept the flavor resulting from adding cinnamon at a 0.3% level.
Key words: Anti-pathogen cider treatments -> chemical additives
- 15. Steenstrup, L.L. and J.D. Floros. 2002. Statistical modeling of D- and z-value of E. coli O157:H7 and pH in apple cider containing preservatives. Journal of Food Science 67: 793 – 796.
This study showed that adding potassium sorbate, sodium benzoate, or malic acid to apple cider caused a significant decrease in E. coli O157:H7 heat-resistance. This finding means that adding these preservatives could reduce the temperature and/or time of pasteurization needed to attain a 5-log reduction. However, this research does not identify recommended pasteurization conditions or investigate the effects of preservative addition on cider flavor.
Key words: Anti-pathogen cider treatments -> chemical additives
- 7. Geveke, D.J., and C. Brunkhorst. 2004. Inactivation of Escherichia coli in apple juice by radio frequency electric fields. Journal of Food Science 69: 134-138.
Apple juice was inoculated with a non-pathogenic strain of E. coli and exposed to radio-frequency electric fields. A population decrease of 1.8 logs was achieved by an exposure to an 18 kV/cm field with an outlet temperature of 122°F. Intensifying the electric field up to 16 kV/cm increased inactivation, but above this intensity, inactivation remained constant. Applying three treatment stages at 122°F increased inactivation to 3.0 logs. Although showing potential promise, radio-frequency electric field treatments have not been validated to achieve the FDA-mandated 5-log pathogen reduction standard.
Key words: Anti-pathogen cider treatments -> physical treatments
- 9. Yamamoto , S.A. and L.J. Harris. 2001. The effects of freezing and thawing on the survival of Escherichia coli O157:H7 in apple juice. International Journal of Food Microbiology 67: 89-96.
Apple juice (with pulp) was inoculated with E. coli O157:H7 and frozen at -4°F for up to 16 weeks. Samples were also exposed to varying numbers of freeze/thaw (73°F) cycles. In pH 4.0 apple juice, E. coli O157:H7 strain ATCC 43890 decreased in numbers by about 1 log during the first day of frozen storage; thereafter cell numbers slowly decreased to a reduction at two weeks of about 2 logs. Other E. coli O157:H7 strains varied somewhat in survival, but a 5-log reduction was not achieved during two weeks of frozen storage for any of the seven strains tested. Greater reductions in numbers, in some cases exceeding 5 logs, were achieved when the juice was subjected to multiple freeze/thaw cycles. Because of the wide variations in apple juice composition and E. coli O157:H7 strain survival, the authors do not recommend freeze/thaw treatments for meeting the FDA-mandated 5-log pathogen reduction.
Key words: Anti-pathogen cider treatments -> physical treatments
- 12. Noma, S., C. Tomita, M. Shimoda, I. Hayakawa. 2004. Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression. Food Microbiology 21: 469-473.
Apple juice (no pulp) was inoculated with E. coli O157:H7 and subjected to a range of high-pressure treatments followed by either a rapid or slow decompression. Treatments were more effective at destroying E. coli O157:H7 at 40°F than at 77°F. A treatment of 250 MPa at 77°F resulted in a 6.8 log reduction in E. coli O157:H7 when followed by either decompression. For less lethal high-pressure treatments, it appeared that rapid decompression resulted in greater additional lethality than slow decompression. There was also evidence that high-pressure treatment followed by rapid decompression would decrease the acid-tolerance and survival of E. coli O157:H7 in apple juice during subsequent refrigerated storage.
Key words: anti-pathogen cider treatments -> physical treatments
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