Effects of Acid Adaptation of
            <i>Escherichia coli</i>
            O157:H7 on Efficacy of Acetic Acid Spray Washes To Decontaminate Beef Carcass Tissue

Berry, Elaine D.; Cutter, Catherine N.

doi:10.1128/aem.66.4.1493-1498.2000

Cited by 119 publications

(73 citation statements)

References 38 publications

(37 reference statements)

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“…coli O157:H7 on carcasses (Berry & Cutter, 2000) and acid adaptation prolonged the survival of E. coli O157:H7 in various food systems, including apple cider, sausages (Leyer et al, 1995) and acid fruit juice (Hsin-Yi & Chou, 2001).…”

Section: Discussionmentioning

confidence: 99%

Inactivation of Escherichia coli in orange juice using ozone

Patil¹,

Bourke²,

Frias³

et al. 2009

Innovative Food Science & Emerging Technologies

109

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This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (10 6 CFU mL -1 ) as a challenge microorganism was treated with ozone at 75-78µg mL -1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500m or 1mm sieves. Fast inactivation rates for total reduction of E. coli were achieved in model orange juice (60 seconds) and in juice with low pulp content (6 min). However, in unfiltered juice inactivation was achieved after 15-18 min. This indicated that juice organic matter interferes with antibacterial activity of gaseous ozone. The effect of prior acid (pH 5.0) exposure of E. coli strains on the inactivation efficacy of ozone treatment was also investigated. There was a strain effect observed, where prior acid exposure resulted in higher inactivation times in some cases by comparison with the control cells.However, the overarching influence on inactivation efficacy of ozone was related to the pulp content. Generally, the applied gaseous ozone treatment of orange juice resulted in a population reduction of 5 log cycles.Key words: Escherichia coli, ozone, non-thermal inactivation, acid exposure, orange juice, microbial kinetics Industrial relevance: To facilitate the preservation of unstable nutrients many juice processors have investigated alternatives to thermal pasteurisation, including unpasteurised short shelf life juices with high retail value. This trend has continued within the European Union. However within the US recent regulations by the FDA have 3 required processors to achieve a 5-log reduction in the numbers of the most resistant pathogens in their finished products. Pathogenic E. coli may survive in acid environments such as fruit juices for long periods. This study demonstrates that the use of ozone as a non-thermal technology is effective for inactivation of E. coli and acid exposed E. coli in orange juice. Information on the design of the ozone treatment for inactivation of E. coli which results into safe juice products is also among the main outputs of this work. Ozone auto-decomposition makes this technology safe for fruit juice processing.4

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Section: Discussionmentioning

confidence: 99%

Inactivation of Escherichia coli in orange juice using ozone

Patil¹,

Bourke²,

Frias³

et al. 2009

Innovative Food Science & Emerging Technologies

109

View full text Add to dashboard Cite

show abstract

“…Three strains of Shiga-like-toxin-producing E. coli O157:H7, i.e., ATCC 35150 (harboring the stx 1 and stx 2 genes), ATCC 43889 (harboring stx 2 ), and ATCC 43895 (harboring stx 1 and stx 2 ), were obtained from the American Type Culture Collection (Manassas, VA, USA). All strains have inherent acid-adaptable (ATCC 43889) or acidresistant (ATCC 35150 and ATCC 43895) characteristics (38). The strains were stored at Ϫ20°C in tryptic soy broth (TSB) (Difco, Becton Dickinson, Sparks, MD, USA) containing 20% glycerol and were subcultured on a monthly basis.…”

Section: Methodsmentioning

confidence: 99%

Phytic Acid and Sodium Chloride Show Marked Synergistic Bactericidal Effects against Nonadapted and Acid-Adapted Escherichia coli O157:H7 Strains

Kim

Rhee

2016

Appl Environ Microbiol

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The synergistic antimicrobial effects of phytic acid (PA), a natural extract from rice bran, plus sodium chloride against Escherichia coli O157:H7 were examined. Exposure to NaCl alone at concentrations up to 36% (wt/wt) for 5 min did not reduce bacterial populations. The bactericidal effects of PA alone were much greater than those of other organic acids (acetic, citric, lactic, and malic acids) under the same experimental conditions (P < 0.05). Combining PA and NaCl under conditions that yielded negligible effects when each was used alone led to marked synergistic effects. For example, whereas 0.4% PA or 3 or 4% NaCl alone had little or no effect on cell viability, combining the two completely inactivated both nonadapted and acid-adapted cells, reducing their numbers to unrecoverable levels (>7-log CFU/ml reduction). Flow cytometry confirmed that PA disrupted the cell membrane to a greater extent than did other organic acids, although the cells remained viable. The combination of PA and NaCl induced complete disintegration of the cell membrane. By comparison, none of the other organic acids acted synergistically with NaCl, and neither did NaCl-HCl solutions at the same pH values as the test solutions of PA plus NaCl. These results suggest that PA has great potential as an effective bacterial membrane-permeabilizing agent, and we show that the combination is a promising alternative to conventional chemical disinfectants. These findings provide new insight into the utility of natural compounds as novel antimicrobial agents and increase our understanding of the mechanisms underlying the antibacterial activity of PA. Food safety has become an increasingly important aspect of public health. According to the World Health Organization, foodborne and waterborne diarrheal diseases kill an estimated 2 million people per year, many of whom are children (1). Although various chemicals are used to control the transmission of foodborne illnesses via the food and livestock industries (2, 3), several studies have suggested that synthetic sanitizers can have significant side effects (e.g., bleaching, formation of toxic compounds, and off odors) (4, 5). Because modern consumers tend to prefer the use of "natural" agents rather than "synthetic" ones (6), new antimicrobial agents are required; therefore, studies of natural compounds with antimicrobial actions are warranted.Organic acids are a class of such natural antimicrobial agents. Several organic acids (particularly acetic, citric, and lactic acids) have long been used as preservatives or surface sanitizers for beef hides (7), carcasses (8), dairy products (9, 10), fresh-cut vegetables (11), and meat products (12). However, organic acids alone are not powerful enough to inactivate pathogenic bacteria after only a short exposure time (5, 13). Even if this problem could be overcome, applying adequate amounts of organic acids is impractical, because they generate strong acidic odors at working concentrations (5, 13). Thus, it is of vital importance to identify new alternatives ...

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“…Although there may have been a cross protective physiological response to cold stress resulting from exposure to acidic pH, organic acids may also function as cryoprotectants and aid in survival of cells at 4˚C. Berry and Cutter (2000) evaluated 2% acetic acid as a spray to kill acid-adapted and unadapted cells of E. coli O157:H7 inoculated onto the surface of prerigor beef carcasses. Larger populations of acid-adapted cells than unadapted cells remained on beef following acetic acid treatment and differences remained throughout 14 days at 4˚C storage (Fig.…”

Section: Acid Stressmentioning

confidence: 99%

Habituation of Foodborne Pathogens Exposed to Extreme pH Conditions: Genetic Basis and Implications in Foods and Food Processing Environments

Sharma

Taormina²,

Beuchat

2003

FSTR

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Foodborne microorganisms capable of causing human diseases are exposed to a wide range of physical and chemical stresses in the environment. Exposure of cells to extreme, yet sublethal, preharvest and postharvest conditions can result in habituation or adaptation, which may subsequently afford protection against otherwise lethal stresses. The genetic basis for production of acid-shock proteins and heat-shock proteins as well as other intracellular and extracellular factors that play a role in the development of tolerance and cross protection to environmental stresses has been studied extensively, the focus largely being directed toward Escherichia coli and Salmonella. Less is known about habituation of other foodborne pathogens and spoilage microorganisms in extreme alkaline environments. Exposure of cells to sublethal concentrations of alkaline cleaners and sanitizers routinely used in food processing plants, for example, creates conditions for alkaline habituation which may result in cross protection against heat or other pasteurization or preservation technologies used in the food industry. This paper briefly reviews the genetic basis for development of tolerance of foodborne pathogens to extreme pH conditions and discusses some of the practical implications in foods and food processing environments.

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Effects of Acid Adaptation of Escherichia coli O157:H7 on Efficacy of Acetic Acid Spray Washes To Decontaminate Beef Carcass Tissue

Cited by 119 publications

References 38 publications

Inactivation of Escherichia coli in orange juice using ozone

Inactivation of Escherichia coli in orange juice using ozone

Phytic Acid and Sodium Chloride Show Marked Synergistic Bactericidal Effects against Nonadapted and Acid-Adapted Escherichia coli O157:H7 Strains

Habituation of Foodborne Pathogens Exposed to Extreme pH Conditions: Genetic Basis and Implications in Foods and Food Processing Environments

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