Food Protection Trends - July/August 2022 - 284

PEER-REVIEWED ARTICLE
Food Protection Trends, Vol 42, No. 4, p. 284-291
https://doi.org/10.4315/FPT-21-031
Copyright©
Sujan Acharya and Brian A. Nummer*
2022, International Association for Food Protection
2900 100th Street, Suite 309, Des Moines, IA 50322-3855, USA
Dept. of Nutrition, Dietetics and Food Science, Utah State University,
8700 Old Main Hill, Logan, UT 84322-8700, USA
Survival of Escherichia coli O157, Salmonella,
and Listeria monocytogenes in Ethanol and Juice
Mixtures at Ambient Temperature
ABSTRACT
Some bars and restaurants have begun displaying
alcoholic fruit and vegetable cocktail mixes at ambient
temperature. Operators often believe that ethanol makes
this practice safe, and conversely, some regulators
question the safety. It has been reported that ethanol
may inhibit the growth of some bacteria at concentrations
starting at 8-10% and may be biocidal at concentrations
≥ 30%. In this study, Escherichia coli O157, Salmonella,
and Listeria monocytogenes did not grow in banana
puree, pear puree, orange juice, and apple juice cocktail
mixtures prepared with ethanol concentrations from 10
to 50% at 25°C. Inoculated pathogens were not detected
in juice plus ethanol at 40 or 50% after 48 h. Juices with
ethanol concentrations of 10-30% exhibited different log
reductions over time for each of the pathogens introduced.
This study has implications for how regulators assess the
risk of ethanol juice mixtures held at ambient temperature
under the U.S. Food and Drug Administration (FDA) Food
Code. Operators that desire to display ethanol and fruit
juice mixtures at room temperature need to ensure a pH
< 4.2 or a combination of pH and water activity values
based on Table B of the FDA Food Code, or they must keep
the product under refrigeration at a temperature ≤ 41°F.
INTRODUCTION
Bars and restaurants are always looking for new ways to
attract customers by creating unique products (7, 12), including
new and innovative cocktail drinks (10). Some operators have
begun displaying these alcoholic cocktails, often with fruit and
vegetable inclusions, in glass display dispensers at ambient
temperature. The establishments often believe that the alcohol
will kill microorganisms. However, regulators have questioned
this practice.
The U.S. Food and Drug Administration (FDA) Food Code
cites that foods with water activity (aw
) > 0.88 and a pH ≥ 4.2
must be assessed for control of both vegetative foodborne illness
organisms and spores (Table B, Chapter 1, Temperature Control
for Safety [TCS] Foods) (13). Foods below pH 4.2 are deemed
non-TCS foods, permitting storage at any temperature. Foods
with pH ≥ 4.2 require further assessment based on aw
require a laboratory product assessment. Foods deemed to be
or may
*Author for correspondence: Phone: +1 435.797.2116; E-mail: brian.nummer@usu.edu
284 Food Protection Trends July/August
https://www.foodprotection.org/files/food-protection-trends/jul-aug-22-nummer.pdf https://www.doi.org/10.4315/FPT-21-031
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