Partager

Inactivation d'Escherichia coli O157:H7 et des salmonelles dans le cidre et le jus d'orange traités avec l'application conjointe d'ozone, de diméthyl dicarbonate et d'eau oxygénée.

Inactivation of Escherichia coli O157:H7 and salmonella in apple cider and orange juice treated with combinations of ozone, dimethyl dicarbonate, and hydrogen peroxide.

Auteurs : WILLIAMS R. C., SUMNER S. S., GOLDEN D. A.

Type d'article : Article

Résumé

Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with ozone in combination with antimicrobials was evaluated. E. coli O157:H7 or Salmonella was suspended in cider and orange juice, and ozone was pumped into juices (4 °C) containing dimethyl dicarbonate (DMDC; 250 or 500 ppm) or hydrogen peroxide (300 or 600 ppm) for up to 90 min (study 1) or 60 min followed by 24-h storage at 4 °C (study 2). Study 1: No combination of treatments resulted in a 5-log colony-forming units (CFU)/mL reduction of either pathogen. Study 2: All combinations of antimicrobials plus ozone treatments, followed by refrigerated storage, caused greater than a 5-log CFU/mL reduction, except ozone/DMDC (250 ppm) treatment in orange juice. Ozone treatment in combination with DMDC or hydrogen peroxide followed by refrigerated storage may provide an alternative to thermal pasteurization to meet the 5-log reduction standard in cider and orange juice.

Détails

  • Titre original : Inactivation of Escherichia coli O157:H7 and salmonella in apple cider and orange juice treated with combinations of ozone, dimethyl dicarbonate, and hydrogen peroxide.
  • Identifiant de la fiche : 2006-0343
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 70 - n. 4
  • Date d'édition : 05/2005

Liens


Voir d'autres articles du même numéro (2)
Voir la source

Indexation