Independent Effects of Acetic Acid and pH on Survival of Escherichia coli in Simulated Acidified Pickle Products

Journal of Food Protection

Volumn 67, Issue 1, 2004, Pages 12-18

  Breidt Jr , F ^a   Hayes, J S ^a   McFeeters, R F ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 0346335931     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.1.12     Document Type: Article

References (48)

1. Alakomi, H. L., E. Dkytta, M. Saarela, T. Mattila-Sandholm, K. Latva-Kala, and I. M. Helander. 2000. Lactic acid permeabilizes Gramnegative bacteria by disrupting the outer membrane. Appl. Environ. Microbiol. 66:2001-2005.
2. Breidt, F., J. S. Hayes, and H. P. Fleming. 2000. Reduction of microflora of whole pickling cucumbers by blanching. J. Food Sci. 65: 1354-1358.
3. Breidt, F., and R. F. McFeeters. 1998. Unpublished data.
4. Brudzinski, L., and M. A. Harrison. 1998. Influence of incubation conditions on survival and acid tolerance response of Escherichia coli O157:H7 and non-O157:H7 isolates exposed to acetic acid. J. Food Prot. 61:542-546.
5. Brul, S., and P. Coote. 1999. Preservative agents in foods. Mode of action and microbial resistance mechanisms. Int. J. Food Microbiol. 50:1-17.
6. Buchanan, R. L., and S. G. Edelson. 1999. pH-dependent stationary-phase acid resistance response of enterohemorrhagic Escherichia coli in the presence of various acidulants. J. Food Prot. 62:211-218.
7. Castanie-Cornet, M.-P., T. A. Penfound, D. Smith, J. F. Elliott, and J. W. Foster. 1999. Control of acid resistance in Escherichia coli. J. Bacteriol. 181:3525-3535.
8. Centers for Disease Control. 1996. Outbreak of Escherichia coli O157:H7 infections associated with drinking unpasteurized commercial apple juice - British Columbia, California, Colorado, and Washington, October 1996. Morb. Mortal. Wkly. Rep. 45:975.
9. Centers for Disease Control. 1999. Outbreak of Salmonella serotype Muenchen infections associated with unpasteurized orange juice - United States and Canada, June 1999. Morb. Mortal. Wkly. Rep. 48: 582-585.
10. Deng, Y., J.-H. Ryu, and L. R. Beuchat. 1999. Tolerance of acid-adapted and non-adapted Escherichia coli O157:H7 cells to reduced pH as affected by type of acidulant. J. Appl. Microbiol. 86:203-210.
11. Diez-Gonzalez, F., and J. B. Russell. 1997. The ability of Escherichia coli O157:H7 to decrease its intracellular pH and resist the toxicity of acetic acid. Microbiol. 143:1175-1180.
12. Diez-Gonzalez, F., and J. B. Russell. 1997. Effects of carbonylcyanide-m-chlorophenylhydrazone (CCCP) and acetate on Escherichia coli O157:H7 and K-12: uncoupling versus anion accumulation. FEMS Microbiol. Lett. 151:71-76.
13. Doyle, M. P. 1991. Escherichia coli O157:H7 and its significance in foods. Int. J. Food Microbiol. 12:289-302.
14. Duffy, L. L., F. H. Frau, and P. B. Vanderlinde. 2000. Acid resistance of enterohemorrhagic and generic Escherichia coli associated with foodborne disease and meat. Int. J. Food Microbiol. 60:183-189.
15. Faith, N. G., N. S. Le Countour, M. B. Alvarenga, M. Calicioglu, D. R. Buege, and J. B. Luchansky. 1998. Viability of Escherichia coli O157:H7 in ground and formed beef jerkey prepared at levels of 5 and 20% fat and dried at 52, 57, 63, and 68°C in a home-style dehydrator. Int. J. Food Microbiol 41:213-221.
16. Gahan, C. G. M., B. O'Driscoll, and C. Hill. 1996. Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation. Appl. Environ. Microbiol. 62:3128-3132.
17. Garcia Zepeda, C. M., C. L. Kastner, B. L. Willard, R. K. Phebus, J. R. Schwenke, B. A. Fijal, and R. K. Prasai. 1994. Gluconic acid as a fresh beef decontaminant. J. Food Prot. 57:956-962.
18. Glass, K. A., J. M. Loeffelholz, J. P. Ford, and M. P. Doyle. 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.
19. Griffin, P. M., and R. V. Tauxe. 1991. The epidemiology of infections caused by Escherichia coli O157:H7, other enterohemorrhagic E. coli and the associated hemolytic uremic syndrome. Epidemiol. Rev. 13:60-98.
20. Houtsma, P. C., B. J. M. Kusters, J. C. de Wit, F. M. Rombouts, and M. H. Zwietering. 1994. Modelling growth rates of Listeria innocua as a function of lactate concentration. Int. J. Food Microbiol. 24: 113-123.
21. Hsin-Yi, C., and C.-C. Chou. 2001. Acid adaptation and temperature effect on the survival of E. coli O157:H7 in acidic fruit juice and lactic fermented milk product. Int. J. Food Microbiol. 70:189-195.
22. Krebs, H. A., D. Wiggins, and M. Stubbs. 1983. Studies on the mechanism of the antifungal action of benzoate. Biochem. J. 214: 657-663.
23. Lin, J., M. P. Smith, K. C. Chapin, H. S. Baik, G. N. Bennett, and J. W. Foster. 1996. Mechanisms of acid resistance in enterohemorrhagic Escherichia coli. Appl. Environ. Microbiol. 62:3094-3100.
24. Lu, Z., H. P. Fleming, and R. F. McFeeters. 2002. Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation. J. Food Sci. 67:2934-2939.
25. Mayerhauser, C. M. 2001. Survival of enterohemorrhagic Escherichia coli O157:H7 in retail mustard. J. Food Prot. 64:783-787.
26. McFeeters, R. F. 2000. Unpublished data.
27. McKellar, R. C., and K. P. Knight. 1999. Growth and survival of various strains of enterohemorrhagic Escherichia coli in hydrochloric and acetic acid. J. Food Prot. 62:1462-1469.
28. Miller, L. G., and C. W. Kaspar. 1994. Escherichia coli O157:H7 acid tolerance and survival in apple cider. J. Food Prot. 57:460-464.
29. Ostling, C. E., and S. E. Lindgren. 1993. Inhibition of enterobacteria and Listeria growth by lactic, acetic, and formic acids. J. Appl. Bacteriol. 75:18-24.
30. Passos, F. V., H. P. Fleming, D. F. Ollis, H. M. Hassan, and R. M. Felder. 1993. Modeling the specific growth rate of Lactobacillus plantarum in cucumber extract. Appl. Microbiol. Biotechnol. 40: 143-150.
31. Peleg, M., and M. B. Cole. 1998. Reinterpretation of microbial survival curves. Crit. Rev. Food Sci. 38:353-380.
32. Pond, T. J., D. S. Wood, I. M. Mumin, S. Barbut, and M. W. Griffiths. 2001. Modeling the survival of Escherichia coli O157:H7 in uncooked, semidry, fermented sausage. J. Food Prot. 64:759-766.
33. Presser, K. A., T. Ross, and D. A. Ratkowsky. 1998. Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity. Appl. Environ. Microbiol. 64:1773-1779.
34. Raghubeer, E. V., J. S. Ke, M. L. Campbell, and R. S. Meyer. 1995. Fate of Escherichia coli O157:H7 and other coliforms in commercial mayonnaise and refrigerated salad dressings. J. Food Prot. 58:13-18.
35. Riordan, D. C. R., G. Duffy, J. J. Sheridan, B. S. Eblen, R. C. Whiting, I. S. Blair, and D. A. McDowell. 1998. Survival of Escherichia coli O157:H7 during the manufacture of pepperoni. J. Food Prot. 61:146-151.
36. Roering, A. M., J. B. Luchansky, A. M. Ihnot, S. E. Ansay, C. W. Kaspar, and S. C. Ingham. 1999. Comparative survival of Salmonella typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid. Int. J. Food Microbiol 46:263-269.
37. Russell, J. B. 1992. Another explanation for the toxicity of fermentation acids at low pH: anion accumulation versus uncoupling. J. Appl. Bacteriol. 73:363-370.
38. Shelef, L. A. 1994. Antimicrobial effects of lactates: a review. J. Food Prot. 57:4445-4450.
39. Silk, T. M., and C. W. Donnelly. 1997. Increased detection of acid-injured Escherichia coli O157:H7 in autoclaved apple cider by using nonselective repairon trypticase soy agar. J. Food Prot. 60:1483-1486.
40. Smittle, R. B. 2000. Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: a review. J. Food Prot. 63:1144-1153.
41. Sofos, J. N. 1993. Current microbiological considerations in food preservation. Int. J. Food Microbiol. 19:87-108.
42. Stivarius, M. R., F. W. Pohlman, K. S. McElyea, and J. K. Apple. 2002. The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display. Meat Sci. 60: 245-252.
43. Stratford, M., and P. A. Anslow. 1998. Evidence that sorbic acid does not inhibit yeast as a classic 'weak acid preservative'. Lett. Appl. Microbiol. 27:203-206.
44. Tetteh, G. L., and L. R. Beuchat. 2001. Sensitivity of acid-adapted and acid-shocked Shigella flexneri to reduced pH achieved with acetic, lactic, and propionic acids. J. Food Prot. 64:975-981.
45. Tsai, Y.-W., and S. C. Ingham. 1997. Survival of Escherichia coli O157: H7 and Salmonella spp. in acidic condiments. J. Food Prot. 60:751-755.
46. Uljas, H. E., and S. C. Ingham. 1998. Survival of Escherichia coli O157:H7 in synthetic gastric fluid after cold and acid habituation in apple juice or trypticase soy broth acidified with hydrochloric acid or organic acids. J. Food Prot. 61:939-947.
47. van Boekel, M. A. J. S. 2002. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. Int. J. Food Microbiol. 74:139-159.
48. Young, K. M., and P. M. Foegeding. 1993. Acetic, lactic and citric acids and pH inhibition of Listeria monocytogenes Scott A and the effect on intracellular pH. J. Appl. Bacteriol. 74:515-520.