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Fate of enterohemorrhagic Escherichia coli O157:H7 in apple cider with and without preservatives

Article Abstract:

The fate of Escherichia coli O157:H7 in six different groups of unpasteurized apple cider was examined by using a strain of enterohemorrhagic Escherichia coli serotype O157:H7. Results indicated that Escherichia coli O157:H7 numbers increased slightly and then remained steady for roughly 12 days in groups inoculated with an initial population of 10.5 Escherichia coli O157:H7 organisms per ml at 8 degrees centigrade. Depending on the group, their survival varied from 10 to 31 days or 2 to 3 days at 8 or 25 degrees centigrade, respectively.

Author: Doyle, Michael P., Besser, Richard E., Tong Zhao
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1993
Analysis, Cider

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Death of enterohemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature

Article Abstract:

The pathogenic bacteria Escherichia coli O157:H7 is unable to survive in real and reduced-calorie mayonnaise dressing irrespective of the initial population size and storage temperature. The rate of bacterial inactivation rises as the temperature increases from 5 to 30 degrees celsius. At all storage temperatures the tolerance of E. coli O157:H7 is higher in real mayonnaise than in reduced-calorie mayonnaise dressing. Thus the bacteria are killed during the manufacturing and storage of mayonnaise.

Author: Beuchat, Larry R., Doyle, Michael P., Hathcox, Alan K.
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1995
Mayonnaise, Food poisoning

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Subjects list: Research, Escherichia coli
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