Heat inactivation of Escherichia coli O157:H7 in apple cider containing malic acid, sodium benzoate, and potassium sorbate.

The effect of pH modification and preservative addition in apple cider on the heat resistance of Escherichia coli O157:H7 was investigated. E. coli O157:H7 and various amounts of potassium sorbate (0 to 0.2%), sodium benzoate (0 to 0.2%), and malic acid (0 to 1%) were added to apple cider. Thermal inactivation experiments were performed at 47, 50, and 53 degrees C, and D- and z-values were calculated. In apple cider without additives, the D-value at 50 degrees C (D50) was about 65 min, but addition of preservatives and malic acid significantly (P < 0.01) decreased D-values. D50-values decreased to 13.9 min in cider with 0.5% malic acid, 13.2 min with 0.1% sorbate, and 7.0 min with 0.1% benzoate added. Addition of both sorbate and malic acid had similar effects as either one alone, thus additive effects were not present. However, addition of both 0.2% benzoate and 1% malic acid did show additive effects, lowering D50 to 0.3 min. Addition of all three components (0.2% sorbate, 0.2% benzoate, and 1% malic acid) resulted in a D50 = 18 s. The z-value of cider without additives was about 6 degrees C, whereas z-values of cider containing malic acid, benzoate, and/or sorbate ranged from about 6 degrees C to 26 degrees C. This increase may result in a longer 5-log reduction time at higher temperatures (i.e., 70 degrees C) in cider with benzoate as compared to cider without additives.

Biological control of Botrytis cinerea growth on apples stored under modified atmospheres.

The combined effect of modified-atmosphere packaging and the application of a bacterial antagonist (Erwinia sp.) on Botrytis cinerea growth on apples (cv. 'Golden Delicious') was investigated. Inoculated apples were stored in polyethylene bags at 5 degrees C. The initial gas composition in each bag was set according to a central composite experimental design involving five levels of O2 (1 to 15%) and CO2 (0 to 15%). Control samples under ambient conditions were also included. Without the antagonist, measurements of mold colony diameter over time showed that O2 had no effect on the growth of B. cinerea, while increased CO2 levels delayed its growth by about 4 days. Application of the antagonist resulted in a significant interaction between O2 and CO2. At low O2 levels, CO2 had no effect on mold growth, but at high O2, CO2 enhanced mold growth. O2 and the antagonist worked synergistically to reduce mold growth by about 6 days at low levels of CO2. However, at high CO2 levels, O2 had no effect. The strongest antagonistic effect was observed under ambient conditions. Overall, results showed that high CO2 atmospheres can slow the growth of B. cinerea and that Erwinia sp. was an effective antagonist against B. cinerea growth on apples, particularly under ambient conditions.