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HEAT INACTIVATION OF ESCHERICHIA COLI 0157:H7 IN APPLE CIDER IN THE PRESENCE OF GLYCEROL MONOLAURATE AND A SYNTHETIC ANTIMICROBIAL PEPTIDE, PR‐26
Author(s) -
ANNAMALAI THIRUNAVUKKARASU,
VASUDEVAN PRADEEP,
MAREK PATRICK,
HOAGLAND THOMAS,
VENKITANARAYANAN KUMAR
Publication year - 2003
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2003.tb00499.x
Subject(s) - glycerol , escherichia coli , antimicrobial , chemistry , food science , bacteria , chromatography , biochemistry , microbiology and biotechnology , biology , organic chemistry , gene , genetics
The effect of moderate temperatures in combination with glycerol monolaurate and an antimicrobial peptide, PR‐26 on E. coli 0157:H7 in apple cider was determined. A five‐strain mixture of E. coli 0157:H7 was inoculated into apple cider (pH 3.53) containing 0.01% PR‐26 or 0.02% glycerol monolaurate or a combination of 0.01% PR‐26 and 0.02% glycerol monolaurate. The apple cider was incubated at 40, 45 or 50C for 30 s, 5 min, 10 min, and 15 min. At each of the specified time intervals, the surviving population of E. coli 0157:H7 was determined. At all the three temperatures, there was no significant difference (P > 0.05) between the E. coli 0157:H7 populations of the control and the treatment containing PR‐26. However, the treatments containing glycerol monolaurate alone or combination of glycerol monolaurate and PR‐26 resulted in significant reductions (P < 0.05) in E. coli 0157:H7 counts. Results indicate that addition of glycerol monolaurate (0.02%) to apple cider and heating at 50C for 5 min can reduce E. coli 0157:H7 by 5.0 log CFU/mL.