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Destruction of Escherichia coli O157:H7 by vanillic acid in unpasteurized juice from six apple cultivars.

Author(s) : MOON K. D., DELAQUIS P., TOIVONEN P., et al.

Type of article: Article

Summary

The behaviour of Escherichia coli in apple juice made from 6 varieties of apples, with or without supplementation with 2 concentrations of vanillic acid was investigated. The juice samples were stored for 7 days at 4 and 15°C, and had pHs ranging from 3.13 to 3.92. Supplementation with 10 mM vanillic acid markedly reduced populations at 4 and at 15°C but also exerted an impact on the sensorial quality.

Details

  • Original title: Destruction of Escherichia coli O157:H7 by vanillic acid in unpasteurized juice from six apple cultivars.
  • Record ID : 2006-2079
  • Languages: English
  • Source: Journal of Food Protection - vol. 69 - n. 3
  • Publication date: 2006/03

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