alexa Injury and Viability Loss of Escherichia coli O157:H7,
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Injury and Viability Loss of Escherichia coli O157:H7, Salmonella, Listeria Monocytogenes and Aerobic Mesophilic Bacteria in Apple Juice and Cider Amended with Nisin-Edta

Dike O Ukuku1*, David J Geveke1, Sudarsan Mukhopadhyay2, Modesto Olanya1 and Vijay Juneja2

1Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA

2Residue Chemistry and Predictive Microbiology (RCPM), Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA

*Corresponding Author:
Dike O Ukuku
Food Safety Intervention Technologies Research Unit
Eastern Regional Research Center, Agricultural Research Service
U.S. Department of Agriculture, 600 East Mermaid Lane
Wyndmoor, PA 19038, USA
Tel: +1-215-233-6427
Fax: +1-215-233-6406
E-mail: [email protected]

Received date: July 16, 2014; Accepted date: October 20, 2014; Published date: October 27, 2014

Citation: Ukuku DO, Geveke DJ, Mukhopadhyay S, Olanya M, Juneja V (2014) Injury and Viability Loss of Escherichia coli O157:H7, Salmonella, Listeria Monocytogenes and Aerobic Mesophilic Bacteria in Apple Juice and Cider Amended with Nisin-Edta. J Food Process Technol 5:385. doi: 10.4172/2157-7110.1000385

Copyright: © 2014 Ukuku DO, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

For health reasons, people are consuming fresh juices or minimally processed fruit and vegetable juices, thereby, exposing themselves to the risk of foodborne illness if such juices are contaminated with bacteria pathogens. Behavior of aerobic mesophilic bacteria, Escherichia coli O157:H7, L. monocytogenes and Salmonella cells at 104 CFU/ml in apple cider (pH 3.9) and apple juice (pH 3.6), amended with nisin (500 IU/ml)+ethylene diaminetetraacetic acid (EDTA, 0.02 M) combination treatment and storage at 5°C and 10°C for 10 days as well as 22ºC for 16 h was investigated. Populations of aerobic mesophilic bacteria increased in untreated apple cider stored at 5°C and 10°C for 10 days while E. coli O157:H7, L. monocytogenes and Salmonella slightly declined. A slight increase for E. coli O157:H7, L. monocytogenes and Salmonella in juices stored at room temperature (22°C) was observed. Treatment of juices with nisin+EDTA led to higher inactivation of bacterial populations including inoculated populations of E. coli O157:H7, L. monocytogenes and Salmonella. The surviving populations determined within 10 to 30 min of treatment include 18% of injured cells. And leakage of UV- absorbing materials were higher in samples containing the injured bacteria. The injured populations did not recover during storage at 5 or 22°C. Waiting up to 4 h before refrigeration of treated samples and leaving treated refrigerated samples at room temperature for up to 4 h did not cause significant changes in microbial populations. Addition of nisin+EDTA combination in unpasteurized apple cider or apple juice as a natural antimicrobial will improve the microbial safety of the juices. However, treatment of juices with nisin+EDTA combination is still subject to regulatory approval by the FDA.

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