Modeling of combined processing steps for reducing Escherichia coli O157:H7 populations in apple cider

Applied and Environmental Microbiology

Volumn 67, Issue 1, 2001, Pages 133-141

  Uljas, H E ^a   Schaffner, D W ^a   Duffy, S ^a   Zhao, L ^a   Ingham, S C ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BENZOIC ACID; SORBATE POTASSIUM;

APPLE; ARTICLE; CONCENTRATION RESPONSE; ESCHERICHIA COLI; LOW TEMPERATURE; NONHUMAN; PASTEURIZATION; PH; PRESERVATION; STRAIN DIFFERENCE; TECHNIQUE; THAWING;

BEVERAGES; ESCHERICHIA COLI O157; FOOD HANDLING; LOGISTIC MODELS; MODELS, BIOLOGICAL; PROBABILITY; ROSALES;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; MALUS X DOMESTICA; NEGIBACTERIA;

EID: 0035158382     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.67.1.133-141.2001     Document Type: Article

References (47)

1. Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature
2. Position paper: Towards predictive microbiology in frozen food systems - A framework for understanding microbial population dynamics in frozen structures and in freeze thaw cycles
3. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider
4. Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCI as controlling factors
5. Prediction of most probable number of Listeria monocytogenes using generalized linear model and a modified FDA listeria isolation method
6. Inactivation of Escherichia coli O157:H7 in apple juice by irradiation
7. The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157:H7
8. Outbreak of Escherichia coli O157:H7 infections associated with drinking unpasteurized commercial apple juice British Columbia, California, Colorado and Washington, October 1996
9. Outbreaks of Escherichia coli O157:H7 infection and cryptosporidiosis associated with drinking unpasteurized apple cider - Connecticut and New York, October 1996
10. Salmonella Campylobacter and Escherichia coli O157:H7 decontamination techniques for the future
11. Time to turbidity measurement as a tool for modeling spoilage by Lactobacillus
12. Design of experiments for predictive microbial modeling
13. Growth of Escherichia coli O157:H7 in bruised apple (Malus domestica) tissue as influenced by cultivar, date of harvest, and source
14. An introduction to predictive microbiology and the development and use of probability models with Clostridium botulinum
15. Use of bioluminescence to model the thermal inactivation of Salmonella typhimurium in the presence of a competitive microflora
16. Fate of Escherichia coli O157:H7 in ground apples used in cider production
17. Hazard analysis and critical control point (HACCP): Procedures for the safe and sanitary processing and importing of juice
18. Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation
19. Behavior of nonproteolytic Clostridium botulinum type B and E spores in cooked turkey and modeling lag phase and probability of toxigenesis
20. Prior storage conditions influence the destruction of Escherichia coli O157:H7 during heating of apple cider and juice
21. Fate of Escherichia coli O157:H7 on fresh-cut apple tissue and its potential for transmission by fruit flies
22. The cost of pasteurizing apple cider
23. Preliminary investigation using a batch flow process to determine bacteria destruction by microwave energy at low temperature
24. Composition of apple juice
25. The use of automated turbidimetric data for the construction of kinetic models
26. Data collection and capture systems for microbial modeling
27. Escherichia coli O157:H7 acidtolerance and survival in apple cider
28. Modelling the growth limits (growth/no growth interface) of Escherichia coti as a function of temperature, pH, lactic acid concentration, and water activity
29. Mathematical models of bacterial growth, inhibition and death under combined stress conditions
30. Modeling the bacterial growth/no growth interface
31. Evaluating survival of Escherichia coli O157:H7 in frozen and thawed apple cider: Potential use of a hydrophobic grid membrane filter-SD-39 agar method
32. Survival of Escherichia coli O157:H7 during fermentation of apple cider
33. Increased detection of acid-injured Escherichia coli O157:H7 in autoclaved apple cider by using nonselective repair on trypticase soy agar
34. Mathematical modeling of microbial growth: A review
35. A multiple logistic model for predicting the occurrence of Campylobacter jejuni and Campylobacter coli in water
36. Predictive modelling of growth of Escherichia coli O157:H7: The effects of temperature, pH and sodium chloride
37. Comparison of methods for determining the presence of Escherichia coli O157:H7 in apple juice
38. Survival of Escherichia coli O157:H7 in synthetic gastric fluid after cold and acid habituation in apple juice or trypticase soy broth acidified with hydrochloric acid or organic acids
39. 10-unit reductions in numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT104 organisms in apple cider
40. Survey of apple growing, harvesting, and cider manufacturing practices in Wisconsin: Implications for safety
41. Modeling bacterial survival in unfavorable environments
42. Reduction of E. coli O157:H7 on apples using wash and chemical sanitizer treatments
43. Fate of enterohemorrhagic Escherichia coli O157:H7 in apple cider with and without preservatives