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Survival of A rcobacter butzleri in Apple and Pear Purees
Author(s) -
Lee Min Hwa,
Choi Changsun
Publication year - 2013
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12057
Subject(s) - pear , sugar , food science , population , chemistry , biology , horticulture , medicine , environmental health
This study examined the survival of A rcobacter butzleri in apple and pear purees. The apple and pear purees were prepared by following a previous study and these were spiked with 6.90–7.44 log 10 cfu/g of A . butzleri ATCC 49616, A . butzleri CAU 076046 and A . butzleri CAU 080180, respectively. The number of bacteria, pH value, sugar contents and water activity of apple and pear purees stored at 4 and 20 C for 48 h were measured. The population of all strains significantly decreased in apple and pear purees at 8, 12, 24 and 48 h ( P < 0.01). Each A . butzleri strain was reduced by 7 log 10 cfu/g after 24–48 h in apple or pear purees at 4 C . A . butzleri strain CAU 080180 was not detected within 12 h and the others were not detected at 20 C within 24–48 h. A . butzleri CAU 076046 was more resistant in the purees than the other two strains. No significant difference in the pH values, sugar content or water activity was observed between 0 and 48 h. We demonstrated that the number of A . butzleri significantly decreased in apple and pear purees. Practical Applications A rcobacter butzleri causes gastroenteritis in children, elderly and immunocompromised patients. The contamination of A . butzleri occurred not only in meats but also in vegetable or fruits. This study demonstrated that A . butzleri was reduced in the apple or pear purees during storage. The combination of pH , organic acids and flavonoids synergistically inhibit the survival of A . butzleri in purees.