Combinations of intervention treatments resulting in 5-log(sub 10)-unit reductions in numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT104 organisms in apple cider

Article Abstract:

Simple nonpasteurization treatment combinations that reduced concentrations of mixtures of Escherichia coli O157:H7 or Salmonella Typhimurium DT104 organisms by 5 log(sub 10) units in apple cider are described. Among the treatments proven to be effective are various combinations of traditional and inexpensive preservation methods, such as short-term storage at 25 or 35 degrees C, freezing and thawing, and/or addition of organic acids. All intervention treatments are applicable and affordable for small apple cider mills. However, selection of the proper treatment combination and its efficacy are primarily dependent on the pH of the apple cider.

Health aspects, Salmonella typhimurium, Salmonellosis, Escherichia coli infections, Apple juice

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Escherichia coli contamination of vegetables grown in soils fertilized with noncomposted bovine manure: Garden-scale studies

Article Abstract:

A field study done to test the validity of the National Organic Program (NOP) requirement and the application of non-composted manure and harvesting of vegetables grown in manure-fertilized soil in three different Wisconsin soil types by using garden-scale, low-chemical-input agricultural practices is discussed. It is concluded that decreasing the NOP manure application-to-harvest interval from >120 to >100 days for typical Wisconsin soils would only slightly increase the risk of vegetable contamination.

Science & research, Research, Manures

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

Article Abstract:

A logistic regression approach is applied to model the Escherichia coli O157:H7 population response to preservation method combinations in producing unpasteurized apple cider. The approach depicts time, concentration, pH and temperature in separate data set segments, which are used for prediction equations for different preservative combination efficacy; cider pH was found to be the most significant factor in E. coli reduction, followed by temperature and time, then preservative combinations.

United States, Statistical Data Included, Models, Production management, Fruit drinks, Regression analysis

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