Inactivation of Escherichia coli O157:H7 and other naturally occurring microorganisms in apple cider by electron beam irradiation.
Two Escherichia coli O157:H7 strains, SEA 13 B88 gfp 73ec and B6-914 gfp 90ec, together with two bacteria, three yeasts, and two molds that were randomly selected from a collection of microorganisms found on apples or in apple cider, were inoculated into apple cider and subjected to electron beam irradiation at several doses between 0.0 and 2.3 kGy at the Iowa State University Linear Accelerator Facility. The D-values for the E. coli O157:H7 strains ranged between 0.25 and 0.34 kGy; the D-values for most of the normal flora from apples ranged between 0.24 and 0.59 kGy. By taking into account possible variations in treatment conditions, it was calculated that irradiation at 2.47 kGy should achieve a 5-log reduction of E. coli O157:H7 in apple cider at the 95% confidence level. Naturally occurring yeasts might survive such irradiation treatment.
Wang
Hui
H
Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA.
Reitmeier
Cheryll A
CA
Glatz
Bonita A
BA
D001628:Beverages / Q000382:microbiology*; D015169:Colony Count, Microbial; D004307:Dose-Response Relationship, Radiation; D019453:Escherichia coli O157 / Q000254:growth & development / Q000528:radiation effects*; D005514:Food Irradiation; D005516:Food Microbiology; D005720:Gamma Rays; D027845:Malus / Q000382:microbiology*; D013045:Species Specificity; D015003:Yeasts / Q000254:growth & development / Q000528:radiation effects