Pasteurization of Apple Cider with UV Irradiation

In a period of increasing concern about food safety, food poisoning outbreaks where unpasterurized apple cider or apple juice was found contaminated with Escherichia coli 0157:H7 reinforces the need for using the best technologies in apple cider production. Most apple cider is sold as an unpasteurized raw product. Because of their acidity, it was believed that juice products do not usually contain microorganisms such as E. coli 0157:H7, Salmonella, and Crytosporidium. Yet all of these foodborne pathogens are capable of being transmitted in unpasteurized juices. It is known that these pathogens can survive for several weeks in a variety of acidic juices. Although heat pasteurization is probably the best method to eliminate these pathogens, it is not the most desirable method as it changes sensory properties and also is very costly for small to mid-sized apple cider processors. Pasteurization of apple cider with Ultraviolet Irradiation (UV) is a potential alternative to heat pasteurization. Germicidal W irradiation is effective in inactivating microorganisms without producing undesirable by-products and changing sensory properties. Unpasteurized raw apple cider from a small local processor was purchased for this study. The effects of physical parameters, exposure time and dosage on the W treatment efficacy were examined as well as the effects of the UV light on apple cider quality. W light with principal energy at a wavelength of 254.7 nm, was effective in reducing bacteria (E .coli, ATCC 25922) inoculated apple cider. The W dosage absorbed by the apple cider was mathematically calculated. A radiation dose of 8,777 μW-s/cm2 reduced bacteria an average of 2.20 logs and in multiple passes, the FDA mandated 5-log reduction was achieved. Sensory analysis showed there was no significant difference between the W treated and non-treated cider. Experiments with W treated apple cider indicated a significant (p < 0.01) extension of product shelf life through inhibition of yeast and mold growth. The extension of the researched performed is applicable to other fruit juice processing operations.

Early Life History and a Modeling Framework for Lobster (Homarus Americanus) Populations in the Gulf of Maine

Beginning in the late 1980s, lobster (Homarus americanus) landings for the state of Maine and the Bay of Fundy increased to levels more than three times their previous 20-year means. Reduced predation may have permitted the expansion of lobsters into previously inhospitable territory, but we argue that in this region the spatial patterns of recruitment and the abundance of lobsters are substantially driven by events governing the earliest life history stages, including the abundance and distribution of planktonic stages and their initial settlement as Young-of-Year (YOY) lobsters. Settlement densities appear to be strongly driven by abundance of the pelagic postlarvae. Postlarvae and YOY show large-scale spatial patterns commensurate with coastal circulation, but also multi-year trends in abundance and abrupt shifts in abundance and spatial patterns that signal strong environmental forcing. The extent of the coastal shelf that defines the initial settlement grounds for lobsters is important to future population modeling. We address one part of this definition by examining patterns of settlement with depth, and discuss a modeling framework for the full life history of lobsters in the Gulf of Maine.