Purpose: The aim of this study was to examine the inhibition of A. butzleri in apple and pear purees.
Methods: The apple and pear purees were manufactured through advanced research. Three kinds of A. butzleri strains were spiked about 6.90-7.44 log CFU/ml in each purees. The number of bacteria, pH value and sugar contents were measured. All of the strains were decreased significantly each time point.
Results: A. butzleri were reduced about 7 log CFU/ml after 24-48 hours in both of the 4¡ÆC storage purees. A. butzleri CAU080180 strain was not detected in 12 hours and the others were not detected in 24-48 hours in 20¡ÆC storage purees. A. butzleri CAU076046, chicken intestinal isolate strain was most resistant but chicken skin isolate strain was sensitive in purees. There was no significant difference of the pH values and sugar contents in all of the groups.
Significance: A. butzleri was significantly inhibited in apple and pear purees. In further studies, other natural compounds like polyphenols should be evaluated to control new emerging pathogen, A. butzleri.