Alternative methods to pasteurization of apple cider focusing on the elimination and reduction of Escherichia coli O157:H7.

Ankenman Granata L.; White J.; Flick G. J. Jr.

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Alternative methods to pasteurization of apple cider focusing on the elimination and reduction of Escherichia coli O157:H7.

机译：苹果酒巴氏杀菌的替代方法着眼于消除和减少大肠杆菌O157：H7。

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This paper discusses alternative methods to pasteurization for reducing and/or eliminating Escherichia coli O157:H7 in apple cider. Many cider producers are small, producing 5000 gallons or less each yr. Pasteurization equipment can be a detriment financially, and heat compromises the sensory quality of apple cider. Nonthermal alternative methods of reducing pathogen levels in apple cider include ozone, pulsed electric fields, radio frequency electric fields, H2O2, spices and essential oils, UV light radiation, freeze-thaw cycles and combination treatments, chemical sanitizer washes and high pressure processing. Each process has advantages and disadvantages, depending on cost, efficiency and required equipment.

机译：本文讨论了用于减少和/或消除苹果酒中大肠杆菌O157：H7的巴氏灭菌法的其他方法。许多苹果酒生产商规模很小，每年生产5000加仑或更少。巴氏杀菌设备可能会造成经济损失，并且热量会损害苹果酒的感官质量。降低苹果酒中病原体水平的非热替代方法包括臭氧，脉冲电场，射频电场，H2O2，香料和精油，紫外线辐射，冻融循环和组合处理，化学消毒剂洗涤和高压处理。每个过程都有优点和缺点，这取决于成本，效率和所需的设备。

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来源
《Food Protection Trends》 |2008年第6期|共11页
作者
Ankenman Granata L.; White J.; Flick G. J. Jr.;
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原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
ANTIBACTERIAL ACTIVITY; APPLE CIDER; DECONTAMINATION; ESCHERICHIA COLI; APPLE JUICES; BACTERIA; CONTAMINATION; DISINFECTION; ESCHERICHIA; FOOD SAFETY BEVERAGES; INHIBITION; PASTEURIZATION; PROCESSING;

机译：抗菌活性;苹果酒;去污;大肠杆菌;苹果汁;细菌;污染;消毒;大肠杆菌;食品安全饮料;抑制;糊化;加工;

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1. Alternative methods to pasteurization of apple cider focusing on the elimination and reduction of Escherichia coli O157:H7. [J] . Ankenman Granata L., White J., Flick G. J. Jr. Food Protection Trends . 2008,第6期

机译：苹果酒巴氏杀菌的替代方法着眼于消除和减少大肠杆菌O157：H7。
2. Sonication in combination with heat and low pressure as an alternative pasteurization treatment-Effect on Escherichia coli K12 inactivation and quality of apple cider [J] . Lee H., Kim H., Cadwallader K.R., Ultrasonics sonochemistry . 2013,第4期

机译：超声处理与加热和低压相结合的另一种巴氏灭菌法-对大肠杆菌K12失活和苹果酒品质的影响
3. Reduction in Levels of Escherichia coli O157:H7 in Apple Cider by Pulsed Electric Fields [J] . JANET IU, GAURI S. MITTAL, MANSEL W. GRIFFITHS Journal of food protection . 2001,第7期

机译：脉冲电场降低苹果酒中大肠杆菌O157：H7的水平
4. Nonthermal Inactivation of Escherichia Coli and Listeria Innocua in Apple Cider Using a Novel Ultraviolet Light Apparatus [C] . David J. Geveke International Symposium on Runaway Reactions, Pressure Relief Design and Effluent Handling American Institute of Chemical Engineers/American Chemical Society Management Conference . 2005

机译：使用新型紫外线灯具的苹果酒中的大肠杆菌和Histeria Innocua的非热灭活
5. Effect of ozone, treatment temperature, and antimicrobials on inactivation of Escherichia coli O157:H7 and Salmonella spp. in apple cider and orange juice. [D] . Williams, Robert Charles. 2001

机译：臭氧，处理温度和抗菌剂对大肠杆菌O157：H7和沙门氏菌灭活的影响。在苹果酒和橙汁中。
6. Combinations of Intervention Treatments Resulting in 5-Log10-Unit Reductions in Numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT104 Organisms in Apple Cider [O] . Heidi E. Uljas, Steven C. Ingham 1999

机译：干预措施的组合导致苹果酒中大肠杆菌O157：H7和鼠伤寒沙门氏菌DT104生物数量减少5-Log10-单位
7. Combinations of Intervention Treatments Resulting in 5-Log 10 -Unit Reductions in Numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT104 Organisms in Apple Cider [O] . Heidi E. Uljas, Steven C. Ingham 1999

机译：干预治疗的组合导致5-log 10-单位减少的大肠杆菌O157：H7和沙门氏菌血吸虫DT104生物体中的数量

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Alternative methods to pasteurization of apple cider focusing on the elimination and reduction of Escherichia coli O157:H7.

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