Premium
Effectiveness of Sanitizing Agents in Inactivating Escherichia coli in Golden Delicious Apples
Author(s) -
Sapers G.M.,
Miller R.L.,
Mattrazzo A.M.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15121.x
Subject(s) - escherichia coli , chemistry , log reduction , food science , inoculation , horticulture , biology , biochemistry , gene
Research was undertaken to develop improved methods of sanitizing apples contaminated with Escherichia coli. Unwaxed Golden Delicious apples, inoculated with non pathogenic E. coli , were washed with 200 ppm Cl 2 , commercial washing formulations, 5% H 2 O 2 , or combinations of H 2 O 2 with commercial formulations at ca. 20°C or 50°C. Heated commercial formulations achieved a 2.5 log reduction in E. coli load, compared to a 2 log reduction for 200 ppm Cl 2 . However, heated combinations of H 2 O 2 with acidic surfactants achieved a 3–4 log reduction. Residual H 2 O 2 in treated apples dissipated within several hours. These results demonstrate the efficacy of H 2 O 2 in decontaminating apples containing E. coli.