The reduction of STyphimurium in apple juice is shown in Fig. 3.The
trend of reduction is similar to that of E.coli O157:H7. The population of
surviving pathogens (25, 45, 50 and 55 °C) was decreased to 0.09, 0.62,
2.50 and 5.21 log CFU/ml after 1 min of heat treatment alone. In apple
juice treated with both ozone and heat,S.Typhimurium was reduced
by 1.84 and 2.20 log CFU/ml at 25 and 45 °C, respectively and below
the detection limit at 50 and 55 °C. Fig. 4shows the reduction of
L. monocytogenes. It did not differ from the reduction trends of E.coli
O157:H7 and S.Typhimurium. When apple juice was treated with the
combination of ozone and heat for 1 min, the population of
L. monocytogeneswas reduced by 0.79 and 0.93 log CFU/ml at 25 and
45 °C, respectively, and was below the detection limit (1 log CFU/ml)
at 50 and 55 °C.