Evaluating Kombucha and Fruit Juice Blends for a 5-Log Reduction of Acid-Adapted <i>Escherichia coli</i> O157

This study examined the survival of acid-adapted E. coli O157 in kombucha during fermentation and refrigerated mixed with fruit juices. Acidic non-acidic mixes were fermented at 25°C using a commercially available starter culture inoculated 5-strain mixture O157. There was >5-log reduction pathogen count for both within 7 days fermentation. For kombucha-juice blends temperature, 14 ml lemon, apple, orange, mango juices 186 separately. The treatments incubated 5°C days. observed control, juice blend after 1, 3, days, respectively. total apple orange 4.43 4.12 log CFU/ml, inability to cause 5-log suggests need following strict hygienic good sanitation practices blending bottling home fermenters an approved HACCP plan foodservice operators ensure product safety.