Modeling temperature, pH, NaCl, nitrite and lactate on the survival of Escherichia coli O157:H7 in broth

Journal of Food Safety

Volumn 23, Issue 1, 2003, Pages 61-74

  Whiting, R C ^a,b   Golden, M H ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI;

EID: 0038374925     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2003.tb00352.x     Document Type: Article

References (49)

1. ABDUL-RAOUF, U.M., BEUCHAT, L.R. and AMMAR, M.S. 1993. Survival and growth of Escherichia coli O157:H7 on salad vegetables. Appl. Environ. Microbiol. 59, 1999-2006.
2. ALTIERI, C., CORBO, M.R. and MASSA, S. 1997. A note on growth and survival of Escherichia coli O157:H7 in fresh pasteurized milk. Adv. Food Sci. 19, 22-24.
3. ANSAY, S.E., DARLING, K.A. and KASPAR, C.W. 1999. Survival of Escherichia coli O157:H7 in ground-beef patties during storage at 2, -2, 15 and then -2°C, and -20°C. J. Food Prot. 62, 1243-1247.
4. BUCHANAN, R.L. and EDELSON, S.G. 1999. pH-dependent stationary-phase acid resistance response of enterohemorrhagic Escherichia coli in the presence of various acidulants. J. Food Prot. 62(3), 211-218.
5. BUCHANAN, R.L. and GOLDEN, M.H. 1995. Model for the non-thermal inactivation of Listeria monocytogenes in a reduced oxygen environment. Food Microbiol. 12, 203-212.
6. BUCHANAN, R.L., GOLDEN, M.H. and PHILLIPS, J.G. 1997. Expanded models for the non-thermal inactivation of Listeria monocytogenes. J. Appl. Bacteriol. 82, 567-577.
7. BUCHANAN, R.L., GOLDEN, M.H. and WHITING, R.C. 1993a. Differentiation of the effects of pH and lactic or acetic acid concentration on the kinetics of Listeria monocytogenes inactivation. J. Food Prot. 56, 474-478.
8. BUCHANAN, R.L., GOLDEN, M.H., WHITING, R.C. and SMITH, J.L. 1993b. Model for the non-thermal inactivation of Listeria monocytogenes. J. Food Sci. 59, 179-188.
9. BUCHANAN, R.L., WHITING R.C. and GOLDEN, M.H. 2002. Modeling acid inactivation of foodborne microorganisms. In Control of Foodborne Microorganisms, (W.K. Juneja and J.N. Sofos, eds.) pp. 461-477, Marcel Dekker, New York.
10. CANGANELLA, R., OVIDI, M., PAGANINI, S., VETTRAINO, A.M., BEVILACQUA, L. and TROVATELLI, L.D. 1998. Survival of undesirable micro-organisms in fruit yoghurts during storage at different temperatures. Food Microbiol. 15, 71-77.
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. Appl. Environ. Microbiol. 62, 2735-2740.
12. DAMERT, W. 1994. ABACUS: Interactive program for nonlinear regression analysis. Quantum Chem. Program Exp. Bull. 14, 61.
13. DINEEN, S.S., TAKEUCHI, K., SOUDAH, J.E. and BOOR, K.J. 1998. Persistence of Escherichia coli O157:H7 in dairy fermentation systems. J. Food Prot. 61, 1602-1608.
14. DUFFY, G. and GARVEY, P. 2001. Survival and growth of verocytotoxigenic E. coli in foods. In Verocytotoxigenic E. coli, (G. Duffy, P. Garvey and D.A. McDowell, eds.) pp. 305-322, Food & Nutrition Press, Trumbull, CT.
15. 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° or 21 ° under air and vacuum, and baking of slices of frozen pizza at 135, 191 and 246°. J. Food Prot. 61, 383-389.
16. FISHER, T.L. and GOLDEN, D.A. 1998. Survival of Escherichia coli O157:H7 in apple cider as affected by dimethyl dicarbonate, sodium bisulfite, and sodium benzoate. J. Food Sci. 63, 904-906.
17. GLASS, K.A., LOEFFELHOLZ, J.M., FORD, J.P. and DOYLE, M.P. 1992. Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage. Appl. Environ. Microbiol. 58, 2513-2516.
18. HEUVELINK, A.E., BLEUMINK, B., VAN DEN BIGGELAAR, F.L.A.M., TE GIFFEL, M.C., BEUMER, R.R. and DE BOER, E. 1998. Occurrence and survival of verocytotoxin-producing Escherichia coli O157 in raw cow's milk in the Netherlands. J. Food Prot. 61, 1597-1601.
19. HUDSON, L.M., CHEN, J., HILL, A.R. and GRIFFITHS, M.W. 1997. Bioluminescence: a rapid indicator of Escherichia coli O157:H7 in selected yogurt and cheese varieties. J. Food Prot. 60, 891-897.
20. INGHAM, S.C., SU, Y-C. and SPANGENBERG, D.S. 2000. Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines. Intern. J. Food Microbiol. 61, 73-79.
21. KASRAZADEH, M. and GENIGEORGIS, C. 1995. Potential growth and control of Escherichia coli O157:H7 in soft Hispanic type cheese. Intern. J. Food Microbiol. 25, 289-300.
22. KERR, M., FITZGERALD, M., SHERIDAN, J.J., MCDOWELL, D.A. and BLAIR, I.S. 1999. Survival of Escherichia coli O157:H7 in bottled natural mineral water. J. Appl. Microbiol. 87, 833-841.
23. LINTON, M., MCCLEMENTS, J.M.J. and PATTERSON, M.F. 1999. Survival of Escherichia coli O157:H7 during storage in pressure-treated orange juice. J. Food Prot. 62, 1038-1040.
24. MASSA, S., ALTIERI, C., QUARANTA, V. and DE PACE, R. 1997. Survival of Escherichia coli O157:H7 in yogurt during preparation and storage at 4°C. Lett. Appl. Microbiol. 24, 347-350.
25. MASSA, S., GOFFREDO, E., ALTIERI, C. and NATOLA, K. 1999. Fate of Escherichia coli O157:H7 in unpasteurized milk stored at 8°C. Lett. Appl. Microbiol. 28, 89-92.
26. MASUDA, S., HARA-KUDO, Y. and KUMAGAI, S. 1998. Reduction of Escherichia coli O157:H7 populations in soy sauce, a fermented seasoning. J. Food Prot. 61, 657-661.
27. MCINGVALE, S.C., CHEN, X.Q., MCKILLIP, J.L. and DRAKE, M.A. 2000. Survival of Escherichia coli O157:H7 in buttermilk as affected by contamination point and storage temperature. J. Food Prot. 63, 441-444.
28. MILLER, L.G. and KASPAR, C.W. 1994. Escherichia coli O157:H7 acid tolerance and survival in apple juice. J. Food Prot. 57, 460-464.
29. NISSEN, H. and HOLCK, A. 1998. Survival of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella kentucky in Norwegian fermented, dry sausages. Food Microbiol. 15, 273-279.
30. PALUMBO, S.A., CALL, J.E., SCHULTZ, F.J. and WILLIAMS, A.C. 1995. Minimum and maximum temperatures for growth and verotoxin production by hemorrhagic strains of Escherichia coli. J. Food Prot. 58, 352-356.
31. REITSMA, C.J. and HENNING, D.R. 1996. Survival of enterohemorrhagic Escherichia coli O157:H7 during the manufacture and curing of Cheddar cheese. J. Food Prot. 59, 460-464.
32. RICE, E.W., JOHNSON, C.H., WILD, D.K. and REASONER, D.J. 1992. Survival of Escherichia coli O157:H7 in drinking water associated with a waterborne disease outbreak of hemorrhagic colitis. Letts. Appl. Microbiol. 15, 38-40.
33. RICHERT, K.J., ALBRECHT, J.A., SUMNER, S.S. and BULLERMAN, L. 1995. Survival and growth of Escherichia coli O175:H7 on produce. J. Food Prot. 58(Suppl.), 19.
34. RIORDAN, D.C.R., DUFFY, G., SHERIDAN, J.J., EBLEN, B.S., WHITING, R.C., BLAIR, I.S. and MCDOWELL, D.A. 1998. Survival of Escherichia coli O157:H7 during the manufacture of pepperoni. J. Food Prot. 61, 146-151.
35. ROERING, A.M., LUCHANSKY, J.B., IHNOT, A.M., ANSAY, S.E., KASPAR, C.W. and INGHAM, S.C. 1999. Comparative survival of Salmonella typhimurium DT104, Listeria monocytogenes and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid. Intern. J. Food Microbiol. 46, 263-269.
36. ROSS, T. 1996. Indices for performance evaluation of predictive models in food microbiology. J. Appl. Bacteriol. 81, 501-508.
37. RYU, J-H. and BEUCHAT, L.R. 1998. Influence of acid tolerance responses on survival, growth and thermal cross-protection of Escherichia coli O157:H7 in acidified media and fruit juices. Intern. J. Food Microbiol. 45, 185-193.
38. SEMANCHEK, J.J. and GOLDEN, D.A. 1996. Survival of Escherichia coli O157:H7 during fermentation of apple cider. J. Food Prot. 59, 1256-1259.
39. SHADBOLT, C.T., ROSS, T. and MCMEEKIN, T.A. 1999. Nonthermal death of Escherichia coli. Intern. J. Food Microbiol. 49, 129-138.
40. TSAI, Y-W. and INGHAM, S.C. 1997. Survival of Escherichia coli O157:H7 and Salmonella spp. in acidic condiments. J. Food Prot. 60, 751-755.
41. VOLD, L., HOLCK, A., WASTESON, Y. and NISSEN, H. 2000. High levels of background flora inhibits growth of Escherichia coli O157:H7 in ground beef. Intern. J. Food Microbiol. 56, 219-225.
42. WANG, G. and DOYLE, M.P. 1998. Survival of enterohemorrhagic Escherichia coli O157:H7 in water. J. Food Prot. 61, 662-667.
43. WANG, G., ZHAO, T. and DOYLE, M.P. 1997. Survival and growth of Escherichia coli O157:H7 in unpasteurized and pasteurized milk. J. Food Prot. 60, 610-613.
44. WHITING, R.C. 1993. Modeling bacterial survival in unfavorable environments. J. Ind. Microbiol. 12, 240-246.
45. WHITING, R.C. 1995. Microbial modeling in foods. Crit. Rev. Food Sci. Nutr. 35, 467-494.
46. nd Ed., (M.P. Doyle, L.R. Beuchat and T.J. Montville, eds.) pp. 813-831, ASM Press, Washington, DC.
47. WHITING, R.C. and GOLDEN, M.H. 2002. Variation among E. coli O157:H7 strains relative to their growth, survival, thermal inactivation and toxin production in broth. Intern. J. Food Microbiol. 75, 127-133.
48. WHITING, R.C., SACKITEY, S., CALDERONE, S., MORLEY, C. and PHILLIPS, J.G. 1996. Nonthermal inactivation model for Staphylococcus aureus. Intern. J. Food Microbiol. 30(1-3), 231-243.
49. ZHAO, T., DOYLE, M.P. and BESSER, R.E. 1993. Fate of enterohemorrhagic Escherichia coli O157:H7 in apple cider with and without preservatives. App. Environ. Microbiol. 59, 2526-2530.