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PredicateObject
rdf:type
lifeskim:mentions
pubmed:dateCreated
1999-10-22
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.
pubmed:language
eng
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:author
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
226-9
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:articleTitle
Heat resistance of Escherichia coli O157:H7 in apple juice.
pubmed:affiliation
Department of Food Science and Technology, Cornell University, Geneva, New York 14456, USA.
pubmed:publicationType
Journal Article