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Inactivation of E-coli O157 : H7 in apple cider by ozone at various temperatures and concentrations

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Keywords
  • The Effect Of Temperature (5-20C) At 860 Ppm (V/V) Ozone And Different Gaseous Ozone Concentrations
  • 000 Ppm On Inactivation Of E
  • Coli O157:H7 In Apple Cider Was Studied
  • Lag Times Ranged From 3
  • 5 Min At 20C To 6
  • 7 Min At 10C Before The On-Set Of E
  • Coli O157:H7 Inactivation
  • D-Values Ranged From 0
  • 6 To 1
  • 5 Min At 20C And 5C
  • Respectively
  • After Ozone Treatment Of Cider For 14 Min
  • Dissipation Of Ozone From Cider Was Slow
  • Decreasing To About 5 Mg/L After 2 H At 5C
  • At High Gaseous Ozone Concentration
  • Lag Time Was Shortest And D-Value Lowest
  • There Was A Critical Concentration Of Dissolved Ozone Of About 5-6 Mg/L At 20C
  • Before The On-Set Of E
  • Coli O157:H7 Inactivation In The Cider
  • Total Processing Times
  • Based On Lag Time Plus 5D
  • Ranged From About 4 To 14 Min Depending On Temperature And Ozone Concentration
  • Overall
  • Inactivation Of E
  • Coli O157:H7By Ozone Was Fast Enough To Allow Practical Applications In Cider Production
  • And It Should Be Considered As An Alternative To Thermal Pasteurization

Abstract

Inactivation of E-coli O157 : H7 in apple cider by ozone at various temperatures and concentrations - DTU Orbit (14/02/14) Inactivation of E-coli O157 : H7 in apple cider by ozone at various temperatures and concentrations - DTU Orbit (14/02/14) Steenstrup LD. 2004. Inactivation of E-coli O157 : H7 in apple cider by ozone at various temperatures and concentrations. Journal of Food Processing and Preservation. 28:103-116.

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