Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice

The decimal reduction times (D) of individual and composited Escherichia coli O157:H7 or spoilage yeasts in UV-C irradiated and heated (55 °C) clear apple juices (pH 3.68, 12.5 °Brix) were determined. Spoilage yeasts (D = 6.38–11.04 min) were found to be generally more UV-C resistant than E. coli O157:H7 (D = 0.5–2.76 min), while the opposite was observed in terms of thermal resistance (E. coli D=0.9–4.43 min; yeast D = 0.03–6.10 min). All spoilage yeast proliferated in the untreated juice (25 °C) while all E. coli strains were inactivated. Except for E. coli O157:H7 in UV-C irradiated apple juice, the composited inocula of both pathogenic and spoilage test organisms were less tolerant than the identified most resistant strain or species. The results of this study may be used in identifying appropriate target organisms, as well as the modes of inoculation, in challenge studies and eventually in the establishment and validation of process lethalities for apple juices and similar commodities.