Microbial Levels in Michigan Apple Cider and Their Association with Manufacturing Practices

Author:

BOBE GERD12,THEDE DONNA J.1,TEN EYCK TOBY A.23,BOURQUIN LESLIE D.12

Affiliation:

1. 1Department of Food Science and Human Nutrition, Michigan State University, 139A GM Trout FSHN Building, East Lansing, Michigan 48824-1240

2. 2Food Safety Policy Center, National Food Safety and Toxicology Center, Michigan State University, 165 Food Safety and Toxicology Building, East Lansing, Michigan 48824-1302

3. 3Department of Sociology, Michigan State University, 316 Berkey Hall, East Lansing, Michigan 48824-1111, USA

Abstract

In recent decades, apple cider has been implicated in a series of outbreaks of foodborne illness. The objective of this study was to determine the presence and concentrations of pathogenic and indicator microorganisms in apple cider processed in Michigan and to evaluate the impact of thermal pasteurization, UV light radiation, and implementation of hazard analysis critical control point (HACCP) plans on these microbes. Cider samples were obtained from Michigan mills between 1997 and 2004 and analyzed for Escherichia coli O157:H7, Salmonella, generic E. coli, total coliforms, and aerobic bacteria. Neither E. coli O157:H7 nor Salmonella were detected in any tested cider samples, suggesting a very low frequency of pathogens in Michigan apple cider. The persistent and relatively high frequency of generic E. coli observed in samples obtained in all years indicates a continued risk of pathogen contamination in Michigan apple cider, especially when it is untreated. The use of thermal pasteurization or UV light radiation and reported implementation of HACCP plans were associated with lower frequency and counts of generic E. coli, total coliforms, and aerobic microorganisms. However, the relatively high counts of indicator organisms in some cider samples that were claimed to be treated according to these pathogen reduction measures indicates that some processors had inadequate practices, facilities, or equipment for pathogen reduction or did not consistently or adequately apply practices or pathogen-reduction equipment in an effective manner.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Fruits and Fruit Products Treated by UV Light;Food Engineering Series;2018

2. Tree Fruits and Nuts;The Produce Contamination Problem;2014

3. Scope of the Produce Contamination Problem;The Produce Contamination Problem;2014

4. Pasteurization of grapefruit juice using a centrifugal ultraviolet light irradiator;Journal of Food Engineering;2012-07

5. Ultraviolet Light for Processing Fruits and Fruit Products;Advances in Fruit Processing Technologies;2012-05-08

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