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Modélisation des phases de production du cidre afin de réduire la teneur en Escherichia coli O157:H7.

Modeling of combined processing steps for reducing Escherichia coli O157:H7 populations in apple cider.

Auteurs : ULJAS H. E., SCHAFFNER D. W., DUFFY S., et al.

Type d'article : Article

Résumé

Probabilistic models were used to describe the response of Escherichia coli O157:H7 populations to combinations of commonly used preservation methods in unpasteurized apple cider. Using a complete factorial experimental design, the effect of pH (3.1 to 4.3), storage temperature and time (5 to 35 °C for 0 to 6 or 12 h), preservatives (0, 0.05, or 0.1% potassium sorbate or sodium benzoate), and freeze-thaw (-20 °C, 48 h and 4 °C, 4 h) treatment combinations (a total of 1,600 treatments) on the probability of achieving a 5-log 10-unit reduction in a three-strain E. coliO157:H7 mixture in cider was determined. The study demonstrates the applicability of logistic regression approaches to describing the effectiveness of multiple treatment combinations in pathogen control in cider making. The resulting models can serve as valuable tools in designing safe apple cider processes.

Détails

  • Titre original : Modeling of combined processing steps for reducing Escherichia coli O157:H7 populations in apple cider.
  • Identifiant de la fiche : 2002-0898
  • Langues : Anglais
  • Source : Appl. environ. Microbiol. - vol. 67 - n. 1
  • Date d'édition : 01/2001

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