UV inactivation of bacteria in apple cider.
Apple cider, inoculated with Escherichia coli and Listeria innocua, was processed using a simple UV apparatus. The apparatus consisted of a low-pressure mercury lamp surrounded by a coil of UV transparent tubing. Cider was pumped through the tubing at flow rates of 27 to 83 ml/min. The population of E. coli K-12 was reduced by 3.4 +/- 0.3 log after being exposed for 19 s at a treatment temperature of 25 degrees C. The population of L. innocua, which was more resistant to UV, was reduced by 2.5 +/- 0.1 log after being exposed for 58 s. The electrical energy for the process was 34 J/ml and is similar to that for conventional thermal processing. UV processing has the potential to improve the safety and extend the shelf life of apple cider.
Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA. dgeveke@errc.ars.usda.gov
David J
DJ
Geveke
D001628:Beverages / Q000382:microbiology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004926:Escherichia coli / Q000254:growth & development / Q000528:radiation effects*; D005511:Food Handling / Q000379:methods; D005514:Food Irradiation; D005516:Food Microbiology; D006801:Humans; D008087:Listeria / Q000254:growth & development / Q000528:radiation effects*; D027845:Malus / Q000382:microbiology*; D014466:Ultraviolet Rays