34 and 2.05 log CFU/ml, Ivacaftor respectively) obtained through single treatments of ozone or 50 °C. This indicates that the combination of ozone and heat treatments at 50 °C can produce a synergistic effect in pathogen inactivation of apple juice. Achen and Yousef (2001) confirmed that there was

no significant difference among various temperatures (4, 22, 45 °C) with bubbling ozone treatment in the inactivation of E. coli from apple surfaces. They explained that conflict between increasing solubility and decreasing stability and reaction rate reduced the efficacy of ozone at low temperatures. The current study also shows that there was no significant difference between surviving populations after treatments at 25 °C and 45 °C except for S. Typhimurium treated for 60 s as shown in (a) of Fig. 2, Fig. 3 and Fig. 4. In Fig. 2, Fig. 3 and Fig. 4(b), it is evident that microbial reduction following a 50 °C heat treatment alone was much greater than that of ozone treatment at 25 °C, but the combination treatment at 50 °C was more effective than the 50 °C heat treatment alone, selleck kinase inhibitor and this trend was observed for all pathogens. In Fig. 2, Fig. 3 and Fig. 4(c),

pathogens were greatly inactivated by the 55 °C heat treatment alone. Therefore, there were no significant differences in pathogen reduction between the 55 °C heat treatment alone and the combination treatment for 60 s except in E. coli O157:H7. In other words, both S. Typhimurium and L. monocytogenes were reduced to below the detection limit (1.0 log CFU/ml) after both heat only and combination treatments for 60 s. Some researchers reported that ozonation of fruit juices resulted in color change. When apple juice was treated with ozone (1–4.8% w/w) for 10 min, the color of the

juice was changed significantly (Torres et al., 2011). Patil et al. (2010a) reported that the color of apple juice samples lightened after ozone treatment (0.048 mg O3 at a flow rate of 0.12 l/min) for 0 to 10 min. While L- and b-values showed significant increases, the a-value of apple juice samples decreased as treatment time and concentration of ozone increased. In the case of ozone treated freshly squeezed orange juice ( Tiwari et al., 2008) and blackberry juice ( Tiwari Resminostat et al., 2009a), an increase in L-value and decreases in a- and b-values resulted. However, in our study, no significant changes of L-, a-, and b-values were found in apple juice treated with ozone and/or heat. The differences in color changes of fruit juices among the various studies may be caused by different systems consisting of various control parameters such as concentration, gas flow of ozone, and treatment time. Especially, treatment time in the current study was shorter than that of the cited studies. According to the Code of Federal Regulations, the maximum residual ozone level is 0.4 mg/l when water is bottled (FDA, 2012).