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Showing 1 to 8 of 8 for “"Apple Cider"”.
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Efficacy of Ultraviolet Light in Combination with Chemical Preservatives for the Reduction of Escherichia coli in Apple Cider
… effect on the reduction of Escherichia coli in apple cider, and (2) to determine the influence of adding chemical preservatives at different points in the processing of juice (i.e., either prior to or after ultraviolet light processing) on the reduction of Escherichia coli in apple cider. In …
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Utilization OF Apple Wash Treatments And Ultraviolet Light For The Elimination Of Escherichia coli O157:H7 In Apple Cider
… studies regarding Escherichia coli O157:H7 in apple cider were conducted. The objectives were: to evaluate the effectiveness of wash and sanitizers for removing E. coli O157:H7 from apples; to survey cider producer practices; and to determine the efficacy of ultraviolet light for reducing E. …
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Antibacterial Activity of Hydrogen Peroxide Against Escherichia Coli O157:H7 and Salmonella Spp. in Fruit Juices, Both Alone and in Combination With Organic Acids
… fruit juices was determined. Preservative free apple cider, white grape, and purple grape juice were inoculated with ~ 6.4 log CFU/ml of a five strain, acid adapted, nalidixic acid resistant E. coli O157:H7 cocktail. Orange juice was inoculated with a comparable Salmonella spp. cocktail. In the …
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Evaluation of chemical treatments and ozone on the viability of Cryptosporidium parvum oocysts in fruit juices
… of certain foods, such as unpasteurized apple cider, with infective oocysts may occur as oocysts are shed in the feces of common ruminants like cattle and deer that graze in and around orchards. Cryptosporidiosis can result in a severe illness for previously healthy individuals and a …
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Effect of cinnamic acid-cyclodextrin inclusion complexes on populations of Escherichia coli O157:H7 and Salmonella enterica in fruit juices
… with a Salmonella enterica (7 log CFU/mL) and apple cider inoculated with Escherichia coli O157:H7 (7 log CFU/mL). Cider and orange juice samples were extracted on day 0 and at 24 h intervals for seven days and spread plated onto Tryptic Soy Agar. Cinnamic acid was effective for reducing …
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Attracting dark-eyed fruit flies, drosophila repleta (diptera: drosophilidae), in swine facilities using color and odor
… Imported Swine Facility. Pinot Noir red wine, apple cider vinegar, and wet swine feed (the on-site material fed on by the flies) were used in volatile preference field trials. While there appeared to be some color preference in laboratory trials, field color trials failed to replicate …
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UV Disinfection between Concentric Cylinders
… with the consumption of unpasteurized juice and apple cider have resulted in a rule published by the U.S. Food and Drug Administration (FDA) in order to improve the safety of juice products. The rule (21 CFR120) requires manufacturers of juice products to develop a Hazard Analysis and Critical …
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The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation
The Virginia cider industry has grown rapidly in the past decade, and demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique chemistry of apples and production of hydrogen sulfide (H2S) in cider fermentations. Yeast assimilable nitrogen …