Effect of stress induced by suboptimal growth factors on survival of Escherichia coli O157:H7
| Autor: | I Taverniers, Johan Debevere, Mieke Uyttendaele |
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| Rok vydání: | 2001 |
| Předmět: |
Time Factors
Colony Count Microbial medicine.disease_cause Escherichia coli O157 Microbiology chemistry.chemical_compound Food Preservation medicine Animals Food science Escherichia coli biology Environmental factor Temperature General Medicine Hydrogen-Ion Concentration biology.organism_classification Enterobacteriaceae Lactic acid Culture Media Meat Products chemistry Red meat Fermentation Cattle Dried meat Acids Bacteria Food Science |
| Zdroj: | International journal of food microbiology. 66(1-2) |
| ISSN: | 0168-1605 |
| Popis: | This study investigated the growth and survival of E. coli O157:H7 exposed to a combination of suboptimal factors (22 degrees C, 7 degrees C, -18 degrees C/0.5% NaCl, 5.0% NaCl/pH 7.0, pH 5.4, pH 4.5/addition of lactic acid) in a simulation medium for red meat (beef gravy). Prolonged survival was noted as the imposed stress was more severe, and as multiple growth factors became suboptimal. At a defined temperature (7 degrees C or -18 degrees C), survival was prolonged at the more acid, more suboptimal pH (pH 4.5pH 5.4pH 7.0) while at a defined pH (pH 4.5), better survival was observed at 7 degrees C than at 22 degrees C. This suggests that application of the hurdle concept for preservation of food may inhibit outgrowth but induce prolonged survival of E. coli O157:H7 in minimal processed foods. At both 22 degrees C and 7 degrees C, the addition of lactic acid instead of HCl to reduce pH (to pH 4.5) resulted in a more rapid decrease of E. coli O157:H7. High survival was observed in beef gravy, pH 5.4 at -18 degrees C (simulation of frozen meat)-reduction of log 3.0 to log 1.9 after 43 days--and in beef gravy, pH 4.5 and 5% NaCl at 7 degrees C (simulation of a fermented dried meat product kept in refrigeration)--less than 1 log reduction in 43 days. In these circumstances, however, a high degree of sublethal damage of the bacterial cells was noted. The degree of sublethal damage can be estimated from the difference in recovery of the pathogen on the non-selective TSA medium and the selective SMAC medium. |
| Databáze: | OpenAIRE |
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