Inactivation ofEscherichia coliO157:H7 by combinations of GRAS chemicals and temperature |
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| Affiliation: | 1. Department of Biomolecular Science, Division of Toxicological, Hygiene and Environmental Science, University of Urbino Carlo Bo, Urbino, Italy;2. Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Italy;1. Department of Chemistry, J. J. Strossmayer University, HR-31000 Osijek, Croatia;2. Department of Biotechnology, University of Rijeka, HR-51000 Rijeka, Croatia;3. Faculty of Food Technology, J. J. Strssmayer University, HR-31000 Osijek, Croatia;4. Center for Proteomics, Medical School, University of Rijeka, HR-51000 Rijeka, Croatia;5. Department of Molecular Pharmacology, Physiology and Biotechnology, Brown University, Providence, RI, USA;6. Department of Medicine, Warren Alpert Medical School, Brown University, Providence, RI, USA;1. CRAPC Centre de Recherche Scientifique et Technique en Analyses Physico-chimiques, BP 384, Zone Industrielle Bou-Ismail RP 42004 Tipaza, Algeria;2. LPCMAE, Laboratoire d''Etude Physico-Chimique des Matériaux et Application à l''Environnement, Faculty of Chemistry USTHB, BP 32 El Alia, Beb Ezzouar 16111 Algiers, Algeria;3. ENSSMAL, Ecole Nationale Supérieure des Sciences de la Mer et de l''Aménagement du Littoral BP 19 Campus Universitaire, Bois des Cars, Dely Ibrahim Algiers, Algeria;4. Instituto de Catálisis y Petroleoquímica CSIC, C/Marie Curie 2, Cantoblanco, 28049, Madrid, Spain;5. Grupo de Fotocatálisis y Espectroscopía para Aplicaciones Medioambientales (FEAM)- Unidad Asociada al CSIC por el Instituto de Ciencia de Materiales de Sevilla, Dpto. de Química, Dpto. de Química, Instituto de Estudios Ambientales y Recursos Naturales (i-UNAT), Edificio Central del Parque Científico Tecnológico, Universidad de Las Palmas de Gran Canaria, Campus Universitario de Tafira, 35017 Las Palmas, Spain |
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| Abstract: | Reported outbreaks of foodborne illness involvingEscherichia coliO157:H7 have increased in the United States during the last decade, with a variety of food products being implicated as vehicles of infection. Studies were carried out to determine the efficacy of combinations of various GRAS chemicals and moderate temperatures to killE. coliO157:H7. A five-strain mixture ofE. coliO157:H7 of approximately 108cfu ml?1was inoculated into 0·1% peptone solutions containing 1·0 or 1·5% lactic acid plus 0·1% hydrogen peroxide, 0·1% sodium benzoate or 0·005% glycerol monolaurate. The solutions were incubated at 8°C for 0, 15 and 30 min; at 22°C for 0, 10 and 20 min; or at 40°C for 0, 10 and 15 min; populations ofE. coliO157:H7 were determined at each sampling time. At 40°C, the pathogen was inactivated to undetectable levels within 10 min of incubation in the presence of 1·0 or 1·5% lactic acid plus hydrogen peroxide, and within 15 min of incubation in the presence of 1·5% lactic acid plus sodium benzoate or glycerol monolaurate. At 22°C, complete inactivation ofE. coliO157:H7 was observed after 20 min of exposure to 1·5% lactic acid plus 0·1% hydrogen peroxide, whereas a reduction of 5 log10cfu ml?1was observed with a treatment of 1·5% lactic acid plus glycerol monolaurate. None of the treatments resulted in total inactivation of the pathogen at 8°C. The aforementioned treatments could potentially be used to inactivate or reduceE. coliO157:H7 populations on raw produce. |
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