Source:http://linkedlifedata.com/resource/pubmed/id/10463437
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Predicate | Object |
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rdf:type | |
lifeskim:mentions | |
pubmed:dateCreated |
1999-10-22
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pubmed:abstractText |
The objective was to determine the effect of cider composition on the heat resistance of Escherichia coli O157:H7. The average D52 value in a model Empire apple juice was 18 min with a z value of 4.8 degrees C. Increasing the Brix from 11.8 to 16.5 degrees had no effect on thermal resistance, while increasing L-malic acid from 0.2 to 0.8%, or reducing the pH from 4.4 to 3.6 sensitized the cells to heat. The greatest effect on heat resistance was afforded by the preservatives benzoic and sorbic acids: D50 values in ciders containing 1,000 mg/l were 5.2 min in the presence of sorbic acid and only 0.64 min in the presence of benzoic acid. Commercial apple juice concentrates yielded lower numbers of survivors than single-strength juices even though their higher sugar concentrations of about 46 degrees Brix increased heat resistance.
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pubmed:language |
eng
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pubmed:citationSubset |
IM
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pubmed:chemical | |
pubmed:status |
MEDLINE
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pubmed:author | |
pubmed:owner |
NLM
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pubmed:authorsComplete |
Y
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pubmed:pagination |
226-9
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pubmed:dateRevised |
2008-11-21
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pubmed:meshHeading |
pubmed-meshheading:10463437-Benzoic Acid,
pubmed-meshheading:10463437-Beverages,
pubmed-meshheading:10463437-Colony Count, Microbial,
pubmed-meshheading:10463437-Escherichia coli O157,
pubmed-meshheading:10463437-Food Handling,
pubmed-meshheading:10463437-Food Preservatives,
pubmed-meshheading:10463437-Hot Temperature,
pubmed-meshheading:10463437-Humans,
pubmed-meshheading:10463437-Rosales,
pubmed-meshheading:10463437-Sorbic Acid
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pubmed:articleTitle |
Heat resistance of Escherichia coli O157:H7 in apple juice.
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pubmed:affiliation |
Department of Food Science and Technology, Cornell University, Geneva, New York 14456, USA.
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pubmed:publicationType |
Journal Article
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