Thermal inactivation of Escherichia coli O157:H7

Journal of Applied Microbiology Symposium Supplement

Volumn 88, Issue 29, 2000, Pages

  Stringer, S C ^a   George, S M ^a   Peck, M W ^a,b  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

VEROTOXIN;

ACCURACY; ANTIBACTERIAL ACTIVITY; BACTERIAL COUNT; ESCHERICHIA COLI O157; FOOD POISONING; FOOD PROCESSING; HEAT TREATMENT; KINETICS; NONHUMAN; PREDICTION; REVIEW;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 0034033790     PISSN: 02674440     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (65)

1. Abdul-Raouf, U.M., Beuchat, L.R. and Ammar, M.S. (1993) Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature. Applied and Environmental Microbiology 59, 2364-2368.
2. Advisory Committee on the Microbiological Safety of Food (ACMSF) (1995). Report on Verocytotoxin-Producing Escherichia coli. London: HMSO.
3. Ahmed, N.A. and Conner, D.E. (1995) Evaluation of various media for recovery of thermally-injured Escherichia coli O157:H7. Journal of Food Protection 58, 357-360.
4. Ahmed, N.M., Conner, D.E. and Huffman, D.L. (1995) Heat resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition. Journal of Food Science 60, 606-610.
5. Betts, G.D., Lyndon, G. and Brooks, J. (1993) Heat Resistance of Emerging Foodborne Pathogens: Aeromonas hydrophila, Escherichia coli O157:H7, Plesiomonas shigelloides and Yersinia enterocolitica. Campden Technical Memorandum No. 672, Campden Food and Drink Research Association.
6. Blackburn, C.de W., Curtis, L.M., Humpheson, L., Billon, C. and McClure, P.J. (1997) Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors. International Journal of Food Microbiology 38, 31-44.
7. Bromberg, R., George, S.M. and Peck, M.W. (1998) Oxygen sensitivity of heated cells of Escherichia coli O157:H7. Journal of Applied Microbiology 85, 231-237.
8. Cerf, O. (1977) Tailing of survival curves of bacterial spores. Journal of Applied Bacteriology 42, 1-19.
9. Chart, H. (1998) Toxigenic Escherichia coli. Journal of Applied Microbiology Symposium Supplement 84, 77S-86S.
10. Clavero, M.R.S. and Beuchat, L.R. (1995) Suitability of selective plating media for recovering heat- or freeze-stressed Escherichia coli O157:H7 from tryptic soy broth and ground beef. Applied and Environmental Microbiology 61, 3268-3273.
11. Clavero, M.R.S. and Beuchat, L.R. (1996) Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery. Applied and Environmental Microbiology 62, 2735-2740.
12. Clavero, M.R.S., Beuchat, L.R. and Doyle, M.P. (1998) Thermal inactivation of Escherichia coli O157:H7 isolated from ground beef and bovine feces, and suitability of media for enumeration. Journal of Food Protection 61, 285-289.
13. Coia, J.E. (1998) Clinical, microbiological and epidemiological aspects of Escherichia coli O157 infection. FEMS Immunology and Medical Microbiology 20, 1-9.
14. Cole, M.B., Davies, K.W., Munro, G., Holyoak, C.D. and Kilsby, D.C. (1993). A vitalistic model to describe the inactivation of Listeria monocytogenes. Journal of Industrial Microbiology 12, 232-239.
15. Czechowicz, S.M., Santos, O. and Zottola, E.A. (1996) Recovery of thermally-stressed Escherichia coli O157:H7 by media supplemented with pyruvate. International Journal of Food Microbiology 33, 275-284.
16. Doyle, M.P. and Schoeni, J.L. (1984) Survival and growth characteristics of Escherichia coli associated with hemorrhagic colitis. Applied and Environmental Microbiology 48, 855-856.
17. Duffy, G., Riordan, D.C.R., Sheridan, J.J., Eblen, B.S., Whiting, R.C., Blair, I.S. and McDowell, D.A. (1999) Differences in thermotolerance of various Escherichia coli O157:H7 strains in a salami matrix. Food Microbiology 16, 83-91.
18. Faith, N.G., Wierzba, R.K., Ihnot, A.M., Roering, A.M., Lorang, T.D., Kaspar, C.W. and Luchansky, J.B. (1998) Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4 °C or 21 °C under air or a vacuum, and baking of slices on frozen pizza at 135, 191 and 246 °C. Journal of Food Protection 61, 383-389.
19. Fisher, T.K. and Golden, D.A. (1998) Suitability of selective media for recovery of heat-stressed Escherichia coli O157:H7. Journal of Rapid Methods and Automation in Microbiology 6, 211-218.
20. Food and Drug Administration (FDA) (1997) Food Code. Washington DC: US Public Health Service.
21. Food Safety Authority of Ireland (1999) The Prevention of E. coli O157:H7 Infection - A Shared Responsibility. Dublin: Food Safety Authority of Ireland.
22. Food Safety and Inspection Service (FSIS) (1998) USDA urges consumers to use food thermometers when cooking ground beef patties. www.fsis.usda.gov/OA/news/colorpr.htm.
23. George, S.M. and Peck, M.W. (1998) Redox potential affects the measured heat resistance of Escherichia coli O157:H7 independently of oxygen concentration. Letters in Applied Microbiology 27, 313-317.
24. George, S.M., Richardson, L.C.C., Pol, I.E. and Peck, M.W. (1998) Effect of oxygen concentration and redox potential on recovery of sublethally heat-damaged cells of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes. Journal of Applied Microbiology 84, 903-909.
25. George, S.M., Bromberg, R. and Peck, M.W. (1999) Heat resistance of Escherichia coli O157:H7 and the safety of sous vide foods. In Proceedings of Third European Symposium on Sous Vide pp. 99-104. Kathoieke Universiteit Leuven, Belgium: Alma.
26. Goldwater, P.N. and Bettelheim, K.A. (1998) New perspectives on the role of Escherichia coli O157:H7 and other enterohaemorrhagic E. coli serotypes in human disease. Journal of Medical Microbiology 47, 1039-1045.
27. Herremans, C.H., Geeraerd, A.H., Nicolai, B.M., De Baerdemaeker, J. and Van Impe, J.F. (1997) Prediction of the thermal inactivation of microorganisms in sous-vide products: a dynamic model prototype. In Engineering and Food at ICEF 7 ed. Jowitt, R. pp. K17-K20. Sheffield: Academic Press.
28. Humphrey, T.J., Wilde, S.J. and Rowbury, R.J. (1997) Heat tolerance of Salmonella typhimurium DT104 isolates attached to muscle tissue. Letters in Applied Microbiology 25, 265-268.
29. Ingham, S.C. and Uljas, H.E. (1998) Prior storage conditions influence the destruction of Escherichia coli O157:H7 during heating of apple cider and juice. Journal of Food Protection 61, 390-394.
30. Jackson, T.C., Hardin, M.D. and Acuff, G.R. (1996) Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures. Journal of Food Protection 59, 230-237.
31. Juneja, V.K., Snyder, O.P. and Marmer, B.S. (1997a) Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D- and z-values. International Journal of Food Microbiology 35, 231-237.
32. Juneja, V.K., Snyder, O.P., Williams, A.C. and Marmer, B.S. (1997b) Thermal destruction of Escherichia coli O157:H7 in hamburger. Journal of Food Protection 60, 1163-1166.
33. Juneja, V.K., Klein, P.G. and Marmer, B.S. (1998) Heat shock and thermotolerance of Escherichia coli O157:H7 in a model beef gravy system and ground beef. Journal of Applied Microbiology 84, 677-684.
34. Kaur, J., Ledward, D.A., Park, R.W.A. and Robson, R.L. (1998) Factors affecting the heat resistance of Escherichia coli O157:H7. Letters in Applied Microbiology 26, 325-330.
35. Körmendy, I. and Körmendy, L. (1997) Considerations for calculating heat inactivation processes when semilogarithmic thermal inactivation models are non-linear. Journal of Food Engineering 34, 33-40.
36. Kotrola, J.S. and Conner, D.E. (1997) Heat inactivation of Escherichia coli O157:H7 in turkey meat as affected by sodium chloride, sodium lactate, polyphosphate and fat content. Journal of Food Protection 60, 898-902.
37. Kotrola, J.S., Conner, D.E. and Mikel, W.B. (1997) Thermal inactivation of Escherichia coli O157:H7 in cooked turkey products. Journal of Food Science 62, 875-877, 905.
38. Line, J.E., Fain, A.R., Moran, A.B., Martin, L.M., Lechowich, R.V., Carosella, J.M. and Brown, W.L. (1991) Lethality of heat to Escherichia coli O157:H7: D-value and z-value determinations in ground beef. Journal of Food Protection 54, 762-766.
39. Mackey, B.M. and Bratchell, N. (1989) The heat resistance of Listeria monocytogenes. Letters in Applied Microbiology 9, 89-94.
40. McCleery, D.R. and Rowe, M.T. (1995) Development of a selective plating technique for the recovery of Escherichia coli O157-H7 after heat-stress. Letters in Applied Microbiology 21, 252-256.
41. Moats, W.A., Dabbah, R. and Edwards, V.M. (1971) Interpretation of nonlogarithmic survivor curves of heated bacteria. Journal of Food Science 36, 523-526.
42. Murano, E.A. and Pierson, M.D. (1992) Effect of heat-shock and growth atmosphere on the heat resistance of Escherichia coli O157:H7. Journal of Food Protection 55, 171-175.
43. Murano, E.A. and Pierson, M.D. (1993) Effect of heat-shock and incubation atmosphere on injury and recovery of Escherichia coli O157:H7. Journal of Food Protection 56, 568-572.
44. Nishikawa, Y., Ogasawara, J. and Kimura, T. (1993) Heat and acid sensitivity of motile Aeromonas: a comparison with other food-poisoning bacteria. International Journal of Food Microbiology 18, 271-278.
45. O'Brien, A.D. and Holmes, R.K. (1987) Shiga and shiga-like toxins. Microbiological Reviews 51, 206-220.
46. Olsen, J.C. and Nottingham, P.M. (1980) Temperature. In Microbial Ecology of Foods, Vol. 1 Factors Affecting the Life and Death of Microorganisms, pp. 1-37. International Commission On Microbial Specifications For Food. London: Academic Press.
47. Orta-Ramirez, A., Price, J.F., Hsu, Y.-C., Veeramuthu, G.J., Cherry-Merritt, J.S. and Smith, D.M. (1997) Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg and enzymes with potential as time-temperature indicators in ground beef. Journal of Food Protection 60, 471-475.
48. Paton, J.C. and Paton, A.W. (1998) Pathogenesis and diagnosis of shiga toxin-producing Escherichia coli infections. Clinical Microbiology Reviews 11, 450-479.
49. Pennington, H. (1998) Factors involved in recent outbreaks of Escherichia coli O157:H7 in Scotland and recommendations for its control. Journal of Food Safety 18, 383-391.
50. Pflug, I.J. and Holcomb, R.G. (1991) Principles of the thermal destruction of microorganisms. In Disinfection, Sterilization and Preservation ed. Block, S.S. pp. 85-128. 4th edn. Philadelphia: Lea and Febiger.
51. Pruitt, K.M. and Kamau, D.N. (1993) Mathematical models of bacterial growth, inhibition and death under combined stress conditions. Journal of Industrial Microbiology 12, 221-231.
52. Quintavalla, S., Cattani, M., Bolmini, L., Mutti, P. and Barbuti, S. (1998) Heat inactivation of Escherichia coli O157:H7 in a culture medium and in pork meat treated with a curing agent. Industria Conserve 73, 316-324.
53. Riley, L.W., Remis, R.S., Helgerson, S.D., McGee, H.B., Wells, J.G., Davis, B.R., Hebert, R.J., Olcott, E.S., Johnson, L.M., Hargrett, N.T., Blake, P.A. and Cohen, M.L. (1982) Hemorrhagic colitis associated with a rare Escherichia coli serotype. New England Journal of Medicine 308, 681-685.
54. Semanchek, J.J. and Golden, D.A. (1998) Influence of growth temperature on inactivation and injury of Escherichia coli O157:H7 by heat, acid, and freezing. Journal of Food Protection 61, 395-401.
55. Simmons, N.A. (1997) Global perspectives on Escherichia coli O157:H7 and other verocytotoxic E. coli spp. UK views. Journal of Food Protection 60, 1463-1465.
56. Smerage, G.H. and Teixeira, A.A. (1993) Dynamics of heat destruction of spores: a new view. Journal of Industrial Microbiology 12, 211-220.
57. Splittstoesser, D.F., McLellan, M.R. and Churey, J.J. (1996) Heat resistance of Escherichia coli O157:H7 in apple juice. Journal of Food Protection 59, 226-229.
58. Stecchini, M.L., Sarais, I. and Giomo, A. (1993) Thermal inactivation of Aeromonas hydrophila as affected by sodium chloride and ascorbic acid. Applied and Environmental Microbiology 59, 4166-4170.
59. Stringer, S.C., Wilson, P.D.G., George, S.M. and Peck, M.W. (2000) unpublished results.
60. Teo, Y.L., Raynor, T.J., Ellajosyula, K.R. and Knabel, S.J. (1996) Synergistic effect of high temperature and high pH on the destruction of Salmonella enteritidis and Escherichia coli O157:H7. Journal of Food Protection 59, 1023-1030.
61. Todd, E., Hughes, A., MacKenzie, J., Caldeira, R., Gleeson, T. and Brown, B. (1993) Thermal resistance of verotoxigenic Escherichia coli in ground beef - initial work. In Proceedings of a Workshop on Methods to Isolate Escherichia coli O157:H7 and Other Verotoxigenic Escherichia in Foods, Ottawa, Canada 1991 ed. Todd, E.C.D. and MacKenzie, J.M. pp. 93-109. Ottawa. Polyscience Publications Ltd.
62. Veeramuthu, G.J., Price, J.F., Davis, C.E., Booren, A.M. and Smith, D.M. (1998) Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg and enzymes with potential as time-temperature indicators in ground turkey thigh meat. Journal of Food Protection 61, 171-175.
63. Whiting, R.C. (1993) Modeling bacterial survival in unfavourable environments. Journal of Industrial Microbiology 12, 240-246.
64. Williams, N.C. and Ingham, S.C. (1997) Changes in heat resistance of Escherichia coli O157:H7 following heat shock. Journal of Food Protection 60, 1128-1131.
65. Williams, N.C. and Ingham, S.C. (1998) Thermotolerance of Escherichia coli O157:H7 ATCC 43894, Escherichia coli B, and an rpoS-deficient mutant of Escherichia coli O157:H7 ATCC 43895 following exposure to 1.5% acetic acid. Journal of Food Protection 61, 1184-1186.