Sullivan, Elizabeth2013-09-052018-05-272013-05-26bibid: 8267146https://hdl.handle.net/1813/34004Science-based guidelines are needed to comply with federal safety requirements for acidified foods production. A microbial challenge study of cold-processed pickled eggs (4.4 and 4.0 equilibrated pH) using 2.5% and 5% acetic acid brine (with and without sodium benzoate) was conducted with pertinent pathogens: Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Staphylococcus aureaus. Pathogens died off after 12-16 days of packing. A shelf-life study was conducted of an 80:20 apple:carrot juice blend acidified with malic (MA) or acetic (AA) acids, to pH 3.3, 3.5 and 3.7, filled at 63, 71 and 77[MASCULINE ORDINAL INDICATOR]C into glass or PET bottles. Stability for an equivalent of 120 days at 25[MASCULINE ORDINAL INDICATOR]C was achieved under the following conditions: AA, PET bottles, any pH or fill temperature; AA, pH 3.3, glass, all fill temperatures; MA, pH 3.3, PET, 71 or 77[MASCULINE ORDINAL INDICATOR]C fill. Other treatments were not stable reflecting initial juice microbial load and container cooling rates.en-USorganic acidacidified foodstabilitydissertation or thesis