Survival of Escherichia coli O157:H7 in apple cider as affected by dimethyl dicarbonate, sodium bisulfite, and sodium benzoate

Survival of Escherichia coli O157:H7 in apple cider containing no preservatives, 0.025% dimethyl dicarbonate (DMDC), 0.045% sodium benzoate (SB), 0.0046% sodium bisulfite (NaS; 65.5% sulfur dioxide), or a combination of NaS and SE (NaS/SB) and stored at 4, 10, and 25 degrees C was evaluated. E. coli O157:H7 survived for up to 18 days at 4 10, and 25 degrees C in unpreserved apple cider. At 4 and 10 degrees C, DMDC was most efficient at inactivating E. coli O157:H7, generally followed by NaS/SB SE, and NaS (P<0.05). E, coli O157:H7 was more resistant to preservatives at 4 degrees C than at 25 degrees C (P<0.05). E. coli O157:H7 was sublethally injured in cider containing preservatives, and to a lesser extent, in unpreserved cider. Generally, injury was more pronounced in cider containing DMDC, followed by NaS/ SB, SB, and NaS (P<0.05).