Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in Cranberry, Lemon, and Lime Juice Concentrates

Abstract

The production of thermally concentrated fruit juices uses temperatures high enough to achieve at least a 5-log reduction of pathogenic bacteria that can occur in raw juice. However, the transportation and storage of concentrates at low temperatures prior to final packaging is a common practice in the juice industry and introduces a potential risk for postconcentration contamination with pathogenic bacteria. The present study was undertaken to evaluate the likelihood of Escherichia coli O157: H7, Listeria monocytogenes and Salmonella surviving in cranberry, lemon, and lime juice concentrates at or above temperatures commonly used for transportation or storage of these concentrates. This study demonstrates that cranberry, lemon, and lime juice concentrates possess intrinsic antimicrobial properties that will eliminate these bacterial pathogens in the event of postconcentration recontamination. Bacterial inactivation was demonstrated under all conditions; at least 5-log Salmonella inactivation was consistently demonstrated at −23°C (−10°F), at least 5-log E. coli O157:H7 inactivation was consistently demonstrated at −11°C (12°F), and at least 5-log L. monocytogenes inactivation was consistently demonstrated at 0°C (32°F).

Effects of Flower and Fruit Extracts ofMelastoma malabathricumLinn. on Growth of Pathogenic Bacteria:Listeria monocytogenes, Staphylococcus aureus, Escherichia coli,andSalmonella typhimurium

“…In addition, the results which showed that S. aureus was more sensitive to crude fruit extract compared to L. monocytogenes , are consistent with other studies that revealed that extracts from the berries fruits (cranberry, cloudberry, and raspberry) containing phenolic compound such as ellagitannin were highly efficient against S. aureus but not L. monocytogenes [32, 35]. However, Wen et al [36] found that phenolic acids, such as hydroxycinnamic acids, had bactericidal and bacteriostatic effects against several strains of L. monocytogenes .…”

“…Likewise, our study found that antilisterial effect of the crude fruit extract was greater at pH 7 compared to pH 6 at all temperatures tested. It was previously reported that the medium's pH also affected the antimicrobial activity of caffeic, p-coumaric, and ferulic acids towards S. aureus and the inhibition on this bacteria was shown to increase as the pH of the bacterial growth medium decreased from pH 7.0 to pH 5.0 [35]. Parallel to the aforementioned findings, in our study S. aureus IMR S244 was more sensitive towards the crude fruit extract at lower pH compared to higher pH, especially at 25°C and 37°C.…”

Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating

“…Juice concentrate and raw juice are thermally processed to destroy pathogens (Nogueira, Oyarz abal, & Gombas, 2003), but heating may or can adversely affect quality. Therefore, alternative technologies to traditional thermal processing, which do not involve direct heat, have been studied (Knorr et al, 2011).…”

Cranberry Juice and Combinations of Its Organic Acids Are Effective against Experimental Urinary Tract Infection

“…Several in vitro studies have showed that cranberry juice possess antibacterial (Lee et al, 2000; Puupponen-Pimia et al, 2001; Nogueira et al, 2003), antifungal (Swartz and Medrek, 1968), antiviral (Konowalchuk and Speirs, 1978), and antiadhesive (Sobota, 1984; Schmidt and Sobota, 1988; Zafriri et al, 1989; Ofek et al, 1991; Ahuja et al, 1998; Weiss et al, 1998; Habash et al, 1999; Burger et al, 2000, 2002; Reid et al, 2001) properties.…”