Abstract
Unpasteurized fruit juice has been implicated in outbreaks of Escherichia coli O157:H7 (E. coli O157:H7). Meanwhile, certain fruit, such as pomegranate, contains antimicrobial components. The objective of this study was to investigate the survival and growth characteristics of E. coli O157:H7 on pomegranate juice in laboratory medium and in pomegranate-carrot and pomegranate-apple blend juices at different concentrations. Single strain of E. coli O157:H7 (E0019, H1730, and Cider) was inoculated into brain heart infusion (BHI) broth or a mixture of three strains was inoculated into the blended juices containing pomegranate juice. Our results showed that the addition of pomegranate juice inhibited the growth of tested E. coli O157:H7 in both laboratory medium and blended juices.The antimicrobial activity increased with increased concentrations of pomegranate juice (P < 0.001) and incubation times.The bacterial population was reduced by at least 2 log CFU/ml in BHI broth and juice blend samples in the presence of 20% and 40% Pomegranate juice respectively. Sensory evaluations performed using a 9 point hedonic scale showed significant satisfaction on using 40% pomegranate juice blend with carrot and apple juices. Our study suggests that pomegranate juice could be used as a natural antimicrobial in different food systems including juices to inhibit the growth of E. coli O157:H7.
Highlights
Foodborne pathogen contamination is a major concern for the food processing industry, food producers, regulatory agencies, and consumers
The antimicrobial activity increased with increased concentrations of pomegranate juice (P < 0.001) and incubation times
Our study suggests that pomegranate juice could be used as a natural antimicrobial in different food systems including juices to inhibit the growth of E. coli O157:H7
Summary
Foodborne pathogen contamination is a major concern for the food processing industry, food producers, regulatory agencies, and consumers. Enterohaemorrhagic Escherichia coli (EHEC) which includes the well-known pathogenic strain O157:H7 has emerged as a major source of foodborne outbreaks, has and has been estimated to be the cause of approximately 9000 human illnesses and 70 deaths per year in the United States, incurring a cost of more than $1 billion USD [2]. The food industry is looking to use more natural food preservatives that have strong antimicrobial activity to ensure safe wholesome food products. Natural components, especially those from plants, can be used for food preservation and offer potential health benefits.
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