Destruction of Escherichia coli O157:H7 by vanillic acid in unpasteurized juice from six apple cultivars.

@article{Moon2006DestructionOE,
  title={Destruction of Escherichia coli O157:H7 by vanillic acid in unpasteurized juice from six apple cultivars.},
  author={Kwan Deog Moon and Pascal J. Delaquis and Peter M. A. Toivonen and Susan K. Bach and Kareen Stanich and Leanne R. Harris},
  journal={Journal of food protection},
  year={2006},
  volume={69 3},
  pages={542-7}
}
The behavior of Escherichia coli O157:H7 in Granny Smith, Gala, Empire, McIntosh, Red Delicious, and Golden Delicious apple juice with or without supplementation with 5 or 10 mM vanillic acid was examined over a storage period of 7 days at 4 and 15 degrees C. The consequences of supplementation on sensory difference and preference were also determined by triangle testing. Juices made from the six apple cultivars had pH values ranging between pH 3.13 and 3.92. Vanillic acid exerted a… CONTINUE READING