About E. coli Blog
Inactivation of Escherichia coli with power ultrasound in apple cider
An abstract in the Journal of Food Sciences has been published, exploring the use of acoustic energy to secure apple cider safety.
Different tests were conducted using ultrasound and varying tempuratures to observe cell morphology, to compare it to the current lethal tempurature for E. coli bacteria in apple cider of 60 degrees Celcius.
It was determined that the use of ultrasound at lower-than-lethal tempuratures does kill E.coli bacteria in apple cider, and does not change the liquid’s acidity, sugar content, or pH, although there were some minor changes in color and cloudiness.