Efficient Reduction of Pathogenic and Spoilage Microorganisms from Apple Cider by Combining Microfiltration with UV Treatment

2015 ◽  
Vol 78 (4) ◽  
pp. 716-722 ◽  
Author(s):  
DONGJUN ZHAO ◽  
JESSIE USAGA BARRIENTOS ◽  
QING WANG ◽  
SARAH M. MARKLAND ◽  
JOHN J. CHUREY ◽  
...  
Keyword(s):  
Pore Size ◽  
Ceramic Membranes ◽  
Transmembrane Pressure ◽  
Uv Treatment ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction ◽  
Off Flavors ◽  
Uv Dose ◽  
Thermal Pasteurization

Thermal pasteurization can achieve the U.S. Food and Drug Administration–required 5-log reduction of pathogenic Escherichia coli O157:H7 and Cryptosporidium parvum in apple juice and cider, but it can also negatively affect the nutritional and organoleptic properties of the treated products. In addition, thermal pasteurization is only marginally effective against the acidophilic, thermophilic, and spore-forming bacteria Alicyclobacillus spp., which is known to cause off-flavors in juice products. In this study, the efficiency of a combined microfiltration (MF) and UV process as a nonthermal treatment for the reduction of pathogenic and nonpathogenic E. coli, C. parvum, and Alicyclobacillus acidoterrestris from apple cider was investigated. MF was used to physically remove suspended solids and microorganisms from apple cider, thus enhancing the effectiveness of UV and allowing a lower UV dose to be used. MF, with ceramic membranes (pore sizes, 0.8 and 1.4 μm), was performed at a temperature of 10°C and a transmembrane pressure of 155 kPa. The subsequent UV treatment was conducted using at a low UV dose of 1.75 mJ/cm2. The combined MF and UV achieved more than a 5-log reduction of E. coli, C. parvum, and A. acidoterrestris. MF with the 0.8-μm pore size performed better than the 1.4-μm pore size on removal of E. coli and A. acidoterrestris. The developed nonthermal hurdle treatment has the potential to significantly reduce pathogens, as well as spores, yeasts, molds, and protozoa in apple cider, and thus help juice processors improve the safety and quality of their products.

Polyphenol Oxidase Activity as a Potential Intrinsic Index of Adequate Thermal Pasteurization of Apple Cider

2004 ◽  
Vol 67 (5) ◽  
pp. 908-914 ◽  
Author(s):  
L. CHEN ◽  
B. H. INGHAM ◽  
S. C. INGHAM
Keyword(s):  
Response Surface ◽  
Polyphenol Oxidase ◽  
Sugar Content ◽  
Hold Time ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction ◽  
Hold Temperature ◽  
Contour Plots ◽  
Thermal Pasteurization

In response to increasing concerns about microbial safety of apple cider, the U.S. Food and Drug Administration has mandated treatment of cider sufficient for a 5-log reduction of the target pathogen. Pasteurization has been suggested as the treatment most likely to achieve a 5-log reduction, with Escherichia coli O157:H7 as the target pathogen. Regulators and processors need a reliable method for verifying pasteurization, and apple cider polyphenol oxidase (PPO) activity was studied as a potential intrinsic index for thermal pasteurization. The effect of pasteurization conditions and apple cider properties on PPO activity and survival of three pathogens ( E. coli O157:H7, Salmonella, and Listeria monocytogenes) was studied using a Box-Behnken response surface design. Factors considered in the design were pasteurization conditions, i.e., hold temperature (60, 68, and 76° C), preheat time (10, 20, 30 s), and hold time (0, 15, 30 s), pH, and sugar content (° Brix) of apple cider. Response surface contour plots were constructed to illustrate the effect of these factors on PPO activity and pathogen survival. Reduction in PPO activity of at least 50% was equivalent to a 5-log reduction in E. coli O157:H7 or L. monocytogenes for cider at pH 3.7 and 12.5 ° Brix. Further studies, however, are needed to verify the relationship between PPO activity and pathogen reduction in cider with various pH and ° Brix values.

Modeling of Escherichia coli Inactivation by UV Irradiation at Different pH Values in Apple Cider

2004 ◽  
Vol 67 (6) ◽  
pp. 1153-1156 ◽  
Author(s):  
A. QUINTERO-RAMOS ◽  
J. J. CHUREY ◽  
P. HARTMAN ◽  
J. BARNARD ◽  
R. W. WOROBO
Keyword(s):  
Escherichia Coli ◽  
Uv Irradiation ◽  
Uv Light ◽  
Reduction Factor ◽  
Attractive Alternative ◽  
Bacterial Populations ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction ◽  
Uv Dose

This study examined the effects and interactions of UV light dose (1,800 to 20,331 μJ/cm2) and apple cider pH (2.99 to 4.41) on the inactivation of Escherichia coli ATCC 25922, a surrogate for E. coli O157:H7. A predictive model was developed to relate the log reduction factor of E. coli ATCC 25922 to the UV dose. Bacterial populations for treated and untreated samples were enumerated with the use of nonselective media. The results revealed that UV dose was highly significant in the inactivation of E. coli, whereas pH showed no significant effect at higher UV doses. Doses of 6,500 μJ/cm2 or more were sufficient to achieve a greater than 5-log reduction of E. coli. Experimental inactivation data were fitted adequately by a logistic regression model. UV irradiation is an attractive alternative to conventional methods for reducing bacteria in unpasteurized apple cider.

Reduction of Microbial Pathogens during Apple Cider Production Using Sodium Hypochlorite, Copper Ion, and Sonication

2004 ◽  
Vol 67 (4) ◽  
pp. 766-771 ◽  
Author(s):  
STEPHANIE L. RODGERS ◽  
ELLIOT T. RYSER
Keyword(s):  
Sodium Hypochlorite ◽  
Copper Ion ◽  
Microbial Pathogens ◽  
Sodium Hypochlorite Solution ◽  
Escherichia Coli O157 ◽  
Hypochlorite Solution ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction ◽  
Pathogen Reduction

Sodium hypochlorite (100 ppm), copper ion water (1 ppm), and sonication (22 to 44 kHz and 44 to 48 kHz) were assessed individually and in combination for their ability to reduce populations of Escherichia coli O157:H7 and Listeria monocytogenes on apples and in apple cider. Commercial unpasteurized cider was inoculated to contain approximately 106 CFU/ml of either pathogen and then sonicated at 44 to 48 kHz, with aliquots removed at intervals of 30 to 60 s for up to 5 min and plated to determine numbers of survivors. Subsequently, whole apples were inoculated by dipping to contain approximately 106 CFU/g E. coli O157:H7 or L. monocytogenes, held overnight, and then submerged in 1 ppm copper ion water with or without 100 ppm sodium hypochlorite for 3 min with or without sonication at 22 to 44 kHz and examined for survivors. Treated apples were also juiced, with the resulting cider sonicated for 3 min. Populations of both pathogens decreased 1 to 2 log CFU/ml in inoculated cider following 3 min of sonication. Copper ion water alone did not significantly reduce populations of either pathogen on inoculated apples. However, when used in combination with sodium hypochlorite, pathogen levels decreased approximately 2.3 log CFU/g on apples. Sonication of this copper ion–sodium hypochlorite solution at 22 to 44 kHz did not further improve pathogen reduction on apples. Numbers of either pathogen in the juice fraction were approximately 1.2 log CFU/ml lower after being juiced, with sonication (44 to 48 kHz) of the expressed juice decreasing L. monocytogenes and E. coli O157:H7 populations an additional 2 log. Hence, a 5-log reduction was achievable for both pathogens with the use of copper ion water in combination with sodium hypochlorite followed by juicing and sonication at 44 to 48 kHz.

Inactivation of Escherichia coli (ATCC 4157) in Diluted Apple Cider by Dense-Phase Carbon Dioxide

2006 ◽  
Vol 69 (1) ◽  
pp. 12-16 ◽  
Author(s):  
GURBUZ GUNES ◽  
L. K. BLUM ◽  
J. H. HOTCHKISS
Keyword(s):  
Escherichia Coli ◽  
Carbon Dioxide ◽  
High Sensitivity ◽  
Effect Of Temperature ◽  
Dense Phase ◽  
Apple Cider ◽  
E Coli ◽  
Product Ratio ◽  
Log Reduction ◽  
Temperature And Pressure

Dense-phase carbon dioxide (CO2) treatments in a continuous flow through system were applied to apple cider to inactivate Escherichia coli (ATCC 4157). A response surface design with factors of the CO2/product ratio (0, 70, and 140 g/kg), temperature (25, 35, and 45°C), and pressure (6.9, 27.6, and 48.3 MPa) were used. E. coli was very sensitive to dense CO2 treatment, with a more than 6-log reduction in treatments containing 70 and 140 g/kg CO2, irrespective of temperature and pressure. The CO2/product ratio was the most important factor affecting inactivation rate of E. coli. No effect of temperature and pressure was detected because of high sensitivity of the cells to dense CO2. Dense CO2 could be an alternative pasteurization treatment for apple cider. Further studies dealing with the organoleptic quality of the product are needed.

Inactivation of recalcitrant protozoan oocysts and bacterial endospores in drinking water using high-intensity pulsed UV light irradiation

2012 ◽  
Vol 12 (4) ◽  
pp. 513-522 ◽  
Author(s):  
J. C. Hayes ◽  
M. Garvey ◽  
A. M. Fogarty ◽  
E. Clifford ◽  
N. J. Rowan
Keyword(s):  
High Intensity ◽  
Uv Light ◽  
Waste Water Treatment ◽  
Scale Up ◽  
Clear Trend ◽  
E Coli ◽  
Log Reduction ◽  
Bacterial Endospores ◽  
Pulsed Uv Light ◽  
Uv Dose

This constitutes the first study to compare the use of high-intensity pulsed UV light (PUV) irradiation for the novel destruction of harmful protozoan (Cryptosporidium parvum Iowa isolate) oocysts and bacterial (Clostridium perfringens ATCC 13124 and Bacillus cereus ATCC 11178) endospores in artificially-spiked water where these organisms are resistant to conventional chlorination. Experimental results revealed that all three test organisms in their dormant recalcitrant state required extended levels of pulsing to achieve significant reductions in numbers compared to other similarly PUV-treated Escherichia coli ATCC 25922 that is a non-spore forming indicator of faecal pollution in water. 120 pulses at 900 V or 16.2 J per pulse (equivalent to a UV dose of 8.39 μJ cm−2) were required to achieve ca. 2 log C. perfringens spore numbers, whereas a similar level of PUV irradiation reduced both C. parvum oocysts and B. cereus endospores by ca. 5 log orders. A comparative ca. 5 log reduction of E. coli cell numbers was achieved after only 25 pulses at 900 V (equivalent to a UV dose of 1.74 μJ cm−2). A clear trend emerged where the order of resistance to PUV-irradiation observed was C. perfringens endospores > C. parvum oocysts, B. cereus endospores > E. coli cells. This study suggests disinfection kinetic data for the more resistant C. perfringens endospores can be used as a measure of estimating disinfection efficacy of PUV treatments for C. parvum oocysts in water, avoiding the need to use complex animal or cell culture infectivity models that are only available in specialised laboratories with highly trained technicians. This study will inform future studies exploring scale-up of PUV at waste-water treatment plants.

Efficacy of Ultraviolet Light for Reducing Escherichia coli O157:H7 in Unpasteurized Apple Cider

2000 ◽  
Vol 63 (5) ◽  
pp. 563-567 ◽  
Author(s):  
J. R. WRIGHT ◽  
S. S. SUMNER ◽  
C. R. HACKNEY ◽  
M. D. PIERSON ◽  
B. W. ZOECKLEIN
Keyword(s):  
Thin Film ◽  
Escherichia Coli ◽  
Uv Light ◽  
Uv Disinfection ◽  
Escherichia Coli O157 ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction ◽  
Disinfection Unit ◽  
Additional Reduction

This study examined the efficacy of UV light for reducing Escherichia coli O157:H7 in unpasteurized cider. Cider containing a mixture of acid-resistant E. coli O157:H7 (6.3 log CFU/ml) was treated using a thin-film UV disinfection unit at 254 nm. Dosages ranged from 9,402 to 61,005 μW-s/cm2. Treatment significantly reduced E. coli O157:H7 (P ≤ 0.0001). Mean reduction for all treated samples was 3.81 log CFU/ml. Reduction was also affected by the level of background microflora in cider. Results indicate that UV light is effective for reducing this pathogen in cider. However, with the dosages used in this experiment, additional reduction measures are necessary to achieve the required 5-log reduction.

Survival of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice as Affected by Ozone and Treatment Temperature

2004 ◽  
Vol 67 (11) ◽  
pp. 2381-2386 ◽  
Author(s):  
ROBERT C. WILLIAMS ◽  
SUSAN S. SUMNER ◽  
DAVID A. GOLDEN
Keyword(s):  
Escherichia Coli ◽  
Ambient Temperature ◽  
Orange Juice ◽  
Treatment Temperature ◽  
Ozone Treatment ◽  
Escherichia Coli O157 ◽  
Apple Cider ◽  
E Coli ◽  
Peptone Water ◽  
Thermal Pasteurization

Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with ozone was evaluated. A five-strain mixture of E. coli O157:H7 or a five-serovar mixture of Salmonella was inoculated (7 log CFU/ml) into apple cider and orange juice. Ozone (0.9 g/h) was pumped into juices maintained at 4°C, ambient temperature (approximately 20°C), and 50°C for up to 240 min, depending on organism, juice, and treatment temperature. Samples were withdrawn, diluted in 0.1% peptone water, and surface plated onto recovery media. Recovery of E. coli O157:H7 was compared on tryptic soy agar (TSA), sorbitol MacConkey agar, hemorrhagic coli agar, and modified eosin methylene blue agar; recovery of Salmonella was compared on TSA, bismuth sulfite agar, and xylose lysine tergitol 4 (XLT4) agar. After treatment at 50°C, E. coli O157:H7 populations were undetectable (limit of 1.0 log CFU/ml; a minimum 6.0-log CFU/ml reduction) after 45 min in apple cider and 75 min in orange juice. At 50°C, Salmonella was reduced by 4.8 log CFU/ml (apple cider) and was undetectable in orange juice after 15 min. E. coli O157:H7 at 4°C was reduced by 4.8 log CFU/ml in apple cider and by 5.4 log CFU/ml in orange juice. Salmonella was reduced by 4.5 log CFU/ml (apple cider) and 4.2 log CFU/ml (orange juice) at 4°C. Treatment at ambient temperature resulted in population reductions of less than 5.0 log CFU/ml. Recovery of E. coli O157:H7 and Salmonella on selective media was substantially lower than recovery on TSA, indicating development of sublethal injury. Ozone treatment of apple cider and orange juice at 4°C or in combination with mild heating (50°C) may provide an alternative to thermal pasteurization for reduction of E. coli O157:H7 and Salmonella in apple cider and orange juice.

Validation of Apple Cider Pasteurization Treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes

2001 ◽  
Vol 64 (11) ◽  
pp. 1679-1689 ◽  
Author(s):  
PEGGY P. MAK ◽  
BARBARA H. INGHAM ◽  
STEVEN C. INGHAM
Keyword(s):  
Escherichia Coli ◽  
New York ◽  
Listeria Monocytogenes ◽  
Fluorescent Protein ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction ◽  
Green Fluorescent

Time and temperature pasteurization conditions common in the Wisconsin cider industry were validated using a six-strain cocktail of Escherichia coli O157:H7 and acid-adapted E. coli O157:H7 in pH- and ∘Brix-adjusted apple cider. Strains employed were linked to outbreaks (ATCC 43894 and 43895, C7927, and USDA-FSIS-380–94) or strains engineered to contain the gene for green fluorescent protein (pGFP ATCC 43894 and pGFP ATCC 43889) for differential enumeration. Survival of Salmonella spp. (CDC 0778, CDC F2833, and CDC HO662) and Listeria monocytogenes (H0222, F8027, and F8369) was also evaluated. Inoculated cider of pH 3.3 or 4.1 and 11 or 14°Brix was heated under conditions ranging from 60°C for 14 s to 71.1°C for 14 s. A 5-log reduction of nonadapted and acid-adapted E. coli O157:H7 was obtained at 68.1°C for 14 s. Lower temperatures, or less time at 68.1°C, did not ensure a 5-log reduction in E. coli O157:H7. A 5-log reduction was obtained at 65.6°C for 14 s for Salmonella spp. L. monocytogenes survived 68.1°C for 14 s, but survivors died in cider within 24 h at 4°C. Laboratory results were validated with a surrogate E. coli using a bench-top plate heat-exchange pasteurizer. Results were further validated using fresh unpasteurized commercial ciders. Consumer acceptance of cider pasteurized at 68.1°C for 14 s (Wisconsin recommendations) and at 71.1°C for 6 s (New York recommendations) was not significantly different. Hence, we conclude that 68.1°C for 14 s is a validated treatment for ensuring adequate destruction of E. coli O157:H7, Salmonella spp., and L. monocytogenes in apple cider.

Escherichia coli O157: H7 Acid Tolerance and Survival in Apple Cider

1994 ◽  
Vol 57 (6) ◽  
pp. 460-464 ◽  
Author(s):  
LESLIE GARLAND MILLER ◽  
CHARLES W. KASPAR
Keyword(s):  
Escherichia Coli ◽  
Sodium Benzoate ◽  
Acid Tolerance ◽  
Potassium Sorbate ◽  
Escherichia Coli O157 ◽  
Control Strain ◽  
High Ph ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction

The survival of two Escherichia coli O157:H7 (ATCC 43889 and 43895) and a control strain E. coli was compared in apple cider and in Trypticase soy broth (TSB) adjusted to low and high pH. The O157:H7 strains were detectable in apple cider after 14 to 21 days at 4°C, whereas the control strain could not be detected (> 4-log reduction) after 5 to 7 days. During the first 14 days of storage at 4°C, the levels of strain 43889 decreased by ~3 logs, whereas levels of strain 43895 were unchanged. Survival of O157:H7 strains and the control strain were unaffected by the presence of potassium sorbate or sodium benzoate, except in one instance. Sodium benzoate caused a decrease of 57% in strain 43895 after 21 days, but ~104 CFU/ml still remained. In TSB adjusted to pH 2, 3, 4, 11 or 12, strain 43895 was again the more resistant of the O157:H7 strains, both of which were more durable than the control strain. The O157:H7 strains (especially strain 43895) withstood pH 2 with a minimal drop in CPU after 24 h, whereas no viable organisms were detectable after this time at pH 12. At these extremes of pH, survival was generally greater at 4°C than at 25°C. Despite differences between strains, these results show that E. coli O157:H7 is exceptionally tolerant of acid pH.

Determination of 5-Log Reduction Times for Food Pathogens in Acidified Cucumbers during Storage at 10 and 25°C†‡

2007 ◽  
Vol 70 (11) ◽  
pp. 2638-2641 ◽  
Author(s):  
FRED BREIDT ◽  
JANET HAYES ◽  
ROGER F. MCFEETERS
Keyword(s):  
Foodborne Pathogens ◽  
Heat Processing ◽  
Thermal Treatments ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction ◽  
Ph Values ◽  
Vegetable Products ◽  
Resistant Microorganism

Outbreaks of acid-resistant foodborne pathogens in acid foods with pH values below 4.0, including apple cider and orange juice, have raised concerns about the safety of acidified vegetable products. For acidified vegetable products with pH values between 3.3 and 4.6, previous research has demonstrated that thermal treatments are needed to achieve a 5-log reduction in the numbers of Escherichia coli O157:H7, Listeria monocytogenes, or Salmonella enterica. For some acidified vegetable products with a pH of 3.3 or below, heat processing can result in unacceptable product quality. The purpose of this study was to determine the holding times needed to achieve a 5-log reduction in E. coli O157:H7, L. monocytogenes, and S. enterica strains in acidified vegetable products with acetic acid as the primary acidulant, a pH of 3.3 or below, and a minimum equilibrated temperature of 10°C. We found E. coli O157:H7 to be the most acid-resistant microorganism for the conditions tested, with a predicted time to achieve a 5-log reduction in cell numbers at 10°C of 5.7 days, compared with 2.1 days (51 h) for Salmonella or 0.5 days (11.2 h) for Listeria. At 25°C, the E. coli O157:H7 population achieved a 5-log reduction in 1.4 days (34.3 h).

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