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P. Pathanibul, T. M. Taylor, P. M. Davidson and F. Harte, “Inactivation of Escherichia coli and Listeria Innocua in Apple and Carrot Juices Using High Pressure Homogenization and Nisin,” International Journal of Food Microbiology, Vol. 129, No. 3, 2009, pp. 316-320. doi:10.1016/j.ijfoodmicro.2008.12.020

has been cited by the following article:

• TITLE: Survival and Growth Characteristics of Escherichia coli O157:H7 in Pomegranate-Carrot and Pomegranate-Apple Blend Juices

  AUTHORS: Salam A. Ibrahim, Tarik Bor, Danfeng Song, Mehrdad Tajkarimi

  KEYWORDS: Escherichia Coli O157:H7, Pomegranate Juice, Antimicrobial Activity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.8, October 17, 2011

  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