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Pathogen reduction in unpasteurized apple cider: adding cranberry juice to enhance the lethality of warm hold and freeze-thaw steps.

Author(s) : INGHAM S. C., SCHOELLER E. L., ENGEL R. A.

Type of article: Article

Summary

Escherichia coli O157:H7 is recognized as being the dominant pathogen in apple cider. Addition of cranberry juice (15% vol/vol), then application of warm hold (45°C for 2 h) and freeze-thaw steps (-20°C for 24 h, 5°C for 24 h) was demonstrated to be effective in reducing E. coli O157:H7, Salmonella and Listeria monocytogenes counts, and consumers gave the "cran-cider" positive ratings.

Details

  • Original title: Pathogen reduction in unpasteurized apple cider: adding cranberry juice to enhance the lethality of warm hold and freeze-thaw steps.
  • Record ID : 2006-1889
  • Languages: English
  • Source: Journal of Food Protection - vol. 69 - n. 2
  • Publication date: 2006/02

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