Premium
INACTIVATION OF E. COLI 0157:H7 IN APPLE CIDER BY OZONE AT VARIOUS TEMPERATURES AND CONCENTRATIONS
Author(s) -
STEENSTRUP LOTTE DOCK,
FLOROS JOHN D.
Publication year - 2004
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.1745-4549.2004.tb00814.x
Subject(s) - ozone , pasteurization , chemistry , food science , environmental chemistry , organic chemistry
The effect of temperature (5–20C) at 860 ppm (v/v) ozone and different gaseous ozone concentrations above 1,000 ppm on inactivation of E. coli O157:H7 in apple cider was studied. Lag times ranged from 3.5 min at 20C to 6.7 min at 10C before the on‐set of E. coli O157:H7 inactivation. D‐values ranged from 0.6 to 1.5 min at 20C and 5C, respectively. After ozone treatment of cider for 14 min, dissipation of ozone from cider was slow, decreasing to about 5 mg/L after 2 h at 5C. At high gaseous ozone concentration, log time was shortest and D‐value lowest. There was a critical concentration of dissolved ozone of about 5–6 mg/L at 20C, before the on‐set of E. coli O157:H7 inactivation in the cider. Total processing times, based on lag time plus 5D, ranged from about 4 to 14 min depending on temperature and ozone concentration. Overall, inactivation of E. coli O157:H7 by ozone was fast enough to allow practical applications in cider production, and it should be considered as an alternative to thermal pasteurization.