Volume 16 Part 1 Article 74
Title: Evaluation of 10-Oxo-Trans-8-Decenoic Acid in Combination with Conventional Acidulants to Reduce Escherichia coli O157:H7 Populations in Apple Cider
Authors: J.E. Comes, N. Chikthimmah, D. Beckert and R.B. Beelman
The development of a convenient and affordable method to achieve the U.S. FDA-mandated 5-log reduction of Escherichia coli O157:H7 populations in apple cider has been the recent focus of considerable research. In the present study, 10-oxo-trans-8-decenoic acid (ODA), a natural product from Agaricus bisporus, was evaluated as a potential new preservative alone and in combination with food acidulants (fumaric, citric and lactic acids) for its efficacy in reducing E. coli O157:H7 populations. Escherichia coli O157:H7 (isolated from the 1996 Odwalla apple juice outbreak) was inoculated into fresh-frozen and thawed apple cider with preservatives added. The inoculated cider containing the preservatives was treated for 20 min. at 45°C before holding at 4°C. The survival of E. coli O157:H7 in treated apple cider was determined by plating serial dilutions of random samples on phenol red agar supplemented with 1% sorbitol. The addition of ODA (40 ppm) to 0.10% fumaric acid-treated cider resulted in a >5-log reduction of the E. coli within a 24 h treatment period. This new treatment could potentially give cider producers an alternative process to achieve the FDA mandate.Please login to download the PDF for this proceeding.