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Applied and Environmental Microbiology, October 2004, p. 6061-6065, Vol. 70, No. 10
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.10.6061-6065.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.

Influence of Apple Cultivars on Inactivation of Different Strains of Escherichia coli O157:H7 in Apple Cider by UV Irradiation

N. Basaran,1 A. Quintero-Ramos,2 M. M. Moake,1 J. J. Churey,1 and R. W. Worobo1*

New York State Agricultural Experiment Station, Department of Food Science & Technology, Cornell University, Geneva, New York,1 Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, Chihuahua, México2

Received 29 March 2004/ Accepted 21 June 2004

This study examined the effect of different apple cultivars upon the UV inactivation of Escherichia coli O157:H7 strains within unfiltered apple cider. Apple cider was prepared from eight different apple cultivars, inoculated with approximately 106 to 107 CFU of three strains of E. coli O157:H7 per ml (933, ATCC 43889, and ATCC 43895), and exposed to 14 mJ of UV irradiation per cm2. Bacterial populations for treated and untreated samples were then enumerated by using nonselective media. E. coli O157:H7 ATCC 43889 showed the most sensitivity to this disinfection process with an average 6.63-log reduction compared to an average log reduction of 5.93 for both strains 933 and ATCC 43895. The highest log reduction seen, 7.19, occurred for strain ATCC 43889 in Rome cider. The same cider produced the lowest log reductions: 5.33 and 5.25 for strains 933 and ATCC 43895, respectively. Among the apple cultivars, an average log reduction range of 5.78 (Red Delicious) to 6.74 (Empire) was observed, with two statistically significant ({alpha} ≤ 0.05) log reduction groups represented. Within the paired cultivar-strain analysis, five of eight ciders showed statistically significant ({alpha} ≤ 0.05) differences in at least two of the E. coli strains used. Comparison of log reductions among the E. coli strains to the cider parameters of °Brix, pH, and malic acid content failed to show any statistically significant relationship (R2 ≥ 0.95). However, the results of this study indicate that regardless of the apple cultivar used, a minimum 5-log reduction is achieved for all of the strains of E. coli O157:H7 tested.

* Corresponding author. Mailing address: Cornell University, Department of Food Science & Technology, New York State Agricultural Experiment Station, Geneva, NY 14456. Phone: (315) 787-2279. Fax: (315) 787-2284. E-mail: rww8{at}cornell.edu.

Applied and Environmental Microbiology, October 2004, p. 6061-6065, Vol. 70, No. 10
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.10.6061-6065.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Matak, K. E., Sumner, S. S., Duncan, S. E., Hovingh, E., Worobo, R. W., Hackney, C. R., Pierson, M. D. (2007). Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk. J DAIRY SCI 90: 3178-3186 [Abstract] [Full Text]  


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