Phenolic compounds in 46 Spanish cider apple varieties were determined by RP-HPLC with direct injection. Several pattern recognition procedures, including principal component analysis (PCA), linear discriminant analysis (LDA), and partial least squares (PLS-1), were applied to the data in an attempt to classify the samples into bitter and nonbitter categories. Reliable decision rules were obtai...

This section covers information, where available, on microbial kinetics and relevant safety considerations when ultraviolet (UV) radiation is used for the purposes of food preservation. The section pays particular attention to the growing interest in using UV light to treat fruit juices, especially apple juice and cider. It does not include pulsed UV, which is being actively investigated by Dr....

Apple cider vinegar (ACV) is one of the most popular natural health products available. Commonly used in salad dressings, sauces, and food preservation, ACV has recently gained acceptance as a dietary supplement. It been touted an appetite suppressant, digestive aid, immune system boost studied treatment obesity, diabetes, problems related to hair skin, among many other conditions. But are thes...

New safety recommendations for destroying enterohemorrhagic E. coli (EHEC) include cooking hamburgers thoroughly, incorporating a procedure that kills EHEC in the manufacture of raw fermented sausage, such as salami, and pasteurizing or using an equivalent processing method for apple cider. Public health problems with EHEC are being recognized throughout the world. The need for consumer educati...

Cryptosporidium parvum is a protozoal pathogen that causes acute, watery diarrhea. Outbreaks of cryptosporidiosis have been associated with exposure to contaminated drinking water, recreational water, consumption of apple cider and produce, and contact with infected individuals in health care and child day-care settings(1). Cryptosporidium oocysts are highly resistant to the chemical disinfecta...

A capillary sieving electrophoretic method for protein analysis and molecular weight determination was used to characterize ciders from Asturias, northern Spain. The total protein content (Bradford method) and the foam parameters (Bikerman method) were also analyzed to complete this characterization. The polypeptide profile, based on the molecular weight, together with exploratory and classific...

Cider sickness is a disorder of sweet low-acid ciders and perries. The causal organism was isolated after anaerobic incubation of the centrifuged deposit from infected cider on a medium which contained apple juice, 1 yo (w/v) yeast extract and 10 pg. Actidione/ml., at pH 4.5. The causal organism found was a Gram-negative motile rod for which the name Zymomonas anaerobia var. ponuzceae is propos...

The use of acoustic energy to secure apple cider safety was explored. Inactivation tests were performed with Escherichia coli K12 at 40 °C, 45 °C, 50 °C, 55 °C, and 60 °C with and without ultrasound, followed by a validation test with E. coli O157:H7 at 60 °C. The cell morphology was observed with environmental scanning electron microscopy for samples treated at 40 °C and 60 °C. Physical qualit...