EFFECT OF HYDROGEN PEROXIDE CONCENTRATION AND pH ON INACTIVATION KINETICS OF ESCHERICHIA COLI

Autor:	Stella M. Alzamora, Silvia Raffellini, Sandra N. Guerrero
Rok vydání:	2008
Předmět:	education.field_of_study Chromatography biology Microorganism Population Kinetics Biofilm medicine.disease_cause biology.organism_classification Microbiology Enterobacteriaceae chemistry.chemical_compound Biochemistry chemistry medicine Parasitology Hydrogen peroxide education Escherichia coli Bacteria Food Science
Zdroj:	Journal of Food Safety. 28:514-533
ISSN:	0149-6085
DOI:	10.1111/j.1745-4565.2008.00128.x
Popis:	The inactivation kinetics of Escherichia coli ATCC 35218 in hydrogen peroxide solutions at different concentrations (0–3.00% w/v) and pH values (3.0–7.2) at 25C was studied. Effectiveness of H2O2 solutions against E. coli ATCC 35218 appeared to improve at both higher H2O2 concentrations and more acidic pH values. As the H2O2 level was lowered, the influence of the pH of the solution on the rate of E. coli destruction was more notorious. Most of the inactivation semilogarithmic curves were not linear. Inactivation kinetics was modeled by using a Weibull type distribution of resistances. Quadratic polynomial models were applied to express the effects of H2O2 concentration and pH on the exposure time needed to reduce the microbial population by 5 log. PRACTICAL APPLICATIONS This study gives useful information to predict the effect of H2O2 treatment on Escherichia coli survival as a basis for understanding the only effects of hydrogen peroxide concentration and pH levels, without considering other factors involved in sanitization such as produce surface characteristics, microorganism attachment features and presence of organic material other than the bacteria. Further similar studies using different E. coli strains and other pathogenic bacteria, biofilms and fresh produce would allow to optimize hydrogen peroxide treatments, avoiding or minimizing adverse effects on quality of fresh produce.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::be6e83e3a2fa51af26256a59368820da https://doi.org/10.1111/j.1745-4565.2008.00128.x Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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