Inactivation of Escherichia coli O157:H7 and Escherichia coli 8739 in apple juice by pulsed electric fields.
The effect of high voltage pulsed electric field (PEF) treatment on Escherichia coli O157:H7 and generic E. coli 8739 in apple juice was investigated. Fresh apple juice samples inoculated with E. coli O157:H7 and E. coli 8739 were treated by PEF with selected parameters including electric field strength, treatment time, and treatment temperature. Samples were exposed to bipolar pulses with electric field strengths of 30, 26, 22, and 18 kV/cm and total treatment times of 172, 144, 115, and 86 micros. A 5-log reduction in both cultures was determined by a standard nonselective medium spread plate laboratory procedure. Treatment temperature was kept below 35 degrees C. Results showed no difference in the sensitivities of E. coli O157:H7 and E. coli 8739 against PEF treatment. PEF is a promising technology for the inactivation of E. coli O157:H7 and E. coli 8739 in apple juice.
Department of Food Science and Technology, The Ohio State University, Columbus 43210, USA.
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Evrendilek
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QH
Zhang
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Richter
D001628:Beverages / Q000382:microbiology*; D004560:Electricity; D004926:Escherichia coli; D019453:Escherichia coli O157; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000382:microbiology*; D013997:Time Factors