Verifying apple cider plant sanitation and hazard analysis critical control point programs: choice of indicator bacteria and testing methods.
The objectives of this study were (i) to evaluate the survival of coliforms, Escherichia coli, and enterococci in refrigerated apple cider; (ii) to develop simple and inexpensive presumptive methods for detection of these bacteria; (iii) to perform a field survey to determine the prevalence of these bacteria on apples and in apple cider; and (iv) based on our results, to recommend the most useful of these three indicator groups for use in verifying apple cider processing plant sanitation and hazard analysis critical control point (HACCP) programs. Eight of 10 coliform strains (5 E. coli, 1 Enterobacter aerogenes, and 2 Klebsiella spp.) inoculated into preservative-free apple cider (pH 3.4, 13.3(o) Brix) survived well at 4 degrees C for 6 days (< or = 3.0 log10 CFU/ml decrease). Of 21 enterococci strains (Enterococcus faecalis, E. faecium, and E. durans), only 2 E. durans and 3 E. faecium strains survived well. Simple broth-based colorimetric methods were developed that detected the presence of approximately 10 cells of coliforms or enterococci. In three field studies, samples of unwashed apples (drops and picked), washed apples, and freshly pressed cider were presumptively analyzed for total coliforms, E. coli, and enterococci using qualitative and/or quantitative methods. Drop apples were more likely than picked apples to be contaminated with E. coli (26.7% vs. 0%) and enterococci (20% vs. 0%). Washing had little effect on coliform populations and in one field study was associated with increased numbers. Total coliform populations in cider ranged from < 1 CFU/ml to > 738 most probable number/ml, depending on the enumeration method used and the sample origin. E. coli was not recovered from washed apples or cider, but enterococci were present on 13% of washed apple samples. The qualitative coliform method successfully detected these bacteria on apples and in cider. Based on its exclusively fecal origin, good survival in apple cider, and association with drop apples, we conclude that E. coli is the most useful organism for verifying apple cider sanitation and HACCP programs.
Lang
M M
MM
University of Wisconsin-Madison, Department of Food Science, 53706-1565, USA.
Ingham
S C
SC
Ingham
B H
BH
D001628:Beverages / Q000382:microbiology*; D015169:Colony Count, Microbial; D004203:Disinfection / Q000379:methods*; D004755:Enterobacteriaceae / Q000254:growth & development / Q000302:isolation & purification; D016983:Enterococcus / Q000254:growth & development / Q000302:isolation & purification; D004926:Escherichia coli / Q000254:growth & development / Q000302:isolation & purification; D005511:Food Handling / Q000379:methods / Q000592:standards*; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards*; D012034:Refrigeration; D019685:Rosales / Q000382:microbiology*