Protective effects of organic acids oil survival of Escherichia coli O157:H7 in acidic environments

Applied and Environmental Microbiology

Volumn 72, Issue 1, 2006, Pages 660-664

  Bjornsdottir, K ^a   Breidt Jr , F ^a   McFeeters, R F ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DISEASES; ESCHERICHIA COLI; FRUIT JUICES; IONIC STRENGTH; ORGANIC ACIDS; PH EFFECTS;

BUFFERED SOLUTIONS; CELL NUMBERS; E. COLI CELLS; ORGANIC ACIDS OIL;

OILS AND FATS;

ACETIC ACID; BUFFER; CARBOXYLIC ACID; GLUCONIC ACID; LACTIC ACID; MALIC ACID; ACETIC ACID DERIVATIVE; CITRIC ACID; MALIC ACID DERIVATIVE;

BACTERIUM; CITRIC ACID; ORGANIC ACID; PATHOGEN;

ACID TOLERANCE; ACIDIFICATION; ACIDITY; ADAPTATION; ARTICLE; BACTERIAL STRAIN; CELL COUNT; CELL KILLING; CIDER; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EPIDEMIC; ESCHERICHIA COLI O157; EXPOSURE; FOOD SAFETY; IONIC STRENGTH; LETHALITY; NONHUMAN; ORANGE JUICE; SURVIVAL; ANIMAL; BACTERIAL COUNT; DRUG EFFECT; GROWTH, DEVELOPMENT AND AGING; HUMAN; PH;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; ESCHERICHIA COLI O157:H7; MALUS X DOMESTICA;

ACETIC ACIDS; ANIMALS; CARBOXYLIC ACIDS; CITRIC ACID; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MALATES;

EID: 33644854304     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.72.1.660-664.2006     Document Type: Article

References (21)

1. Besser, R. E., S. M. Let, J. T. Weber, M. P. Doyle, T. J. Barrett, J. G. Wells, and P. M. Griffin. 1993. An outbreak of diarrhea and hemolytic-uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider. JAMA 269:2217-2220.
2. Booth, I. R., and R. G. Kroll. 1989. The preservation of foods by low pH, p. 119-160. In G. W. Gould (ed.). Mechanisms of action of food preservation procedures. Elsevier Science Publishers, New York, N.Y.
3. Breidt, F., Jr., J. S. Hayes, and R. F. McFeeters. 2004. The independent effects of acetic acid and pH on the survival of Escherichia coli O157:H7 in simulated acidified pickle products. J. Food Prot. 67:12-18.
4. Brul, S., and P. Coote. 1999. Preservative agents in foods: mode of action and microbial resistance mechanism. Int. J. Food Microbiol. 50:1-17.
5. Buchanan, R. L., and S. G. Edelson. 1996. Culturing enterohemorrhagic Escherichia coli in the presence and absence of glucose as a simple means of evaluating the acid tolerance of stationary-phase cells. Appl. Environ. Microbiol. 62:4009-4013.
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. CDC. 1994. Escherichia coli O157:H7 outbreak linked to commercially distributed dry-cured salami-Washington and California, 1994. Morb. Mortal. Wkly. Rep. 44:157-160.
9. CDC. 1997. Outbreak of Escherichia coli O157:H7 infection associated with drinking unpasteurized commercial apple juice-British Columbia, California, Colorado, and Washington, October 1997. Morb. Mortal. Wkly. Rep. 46:4-8.
10. Cheng, H. Y., R.-C. Ye, and C.-C. Chou. 2003. Increased acid tolerance of Escherichia coli O157:H7 by acid adaptation time and conditions of acid challenge. Food Res. Int. 36:49-56.
11. Cody, S. H., M. K. Glynn, J. A. Farrar, K. L. Cairns, P. M. Griffin, J. Kobayashi, M. Fyte, B. Swaminathan, and D. J. Vugia. 1999. An outbreak of Escherichia coli O157:H7 infection from unpasteurized commercial apple juice. Ann. Intern. Med. 130:202-209.
12. Conner, D. E., and J. S. Kotrola. 1995. Growth and survival of Escherichia coli O157:H7 under acidic conditions. Appl. Environ. Microbiol. 61:382-385.
13. Dougherty, D. P. 2002. Deterministic and semi-mechanistic approaches in predictive fermentation microbiology. Ph.D. thesis. North Carolina State University, Raleigh, North Carolina.
14. Entani, E., M. Asai, S. Tsujihata, Y. Tsukamoto, and M. Ohta. 1998. Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7. J. Food Prot. 61:953-959.
15. Felisa, M., O. Kwon, T. H. Wilson, J. Aguilar, L. Baldoma, and E. C. C. Lin. 2002. Transport of L-lacate, D-lactate, and glycolate by the LldP and GlcA membrane carriers of Escherichia coli. Biochem. Biophys. Res. Commun. 290:824-829.
16. Guilfoyle, D. E., and I. N. Hirshfield. 1996. The survival benefit of short-chain organic acids and the inducible arginine and lysine decarboxylase genes for Escherichia coli. Lett. Appl. Microbiol. 22:393-396.
17. Lück, E., and M. Jager. 1997. Antimicrobial food additives: characteristics, uses, effects, p. 137-144, 239. Springer-Verlag, Berlin, Germany.
18. Ryu, J. H., Y. Deng, and L. R. Beuchant. 1999. Behavior of acid-adapted and unadapted Escherichia coli O157:H7 when exposed to reduced pH achieved with various organic acids. J. Food Prot. 62(5):451-455.
19. Salmond, C. V., R. G. Kroll, and I. R. Booth. 1984. The effect of food preservatives on pH homeostasis in Escherichia coli. J. Gen. Microbiol. 130:2845-2850.
20. Samson, E., G. Lemaire, J. Marchand, and J. Beaudion. 1999. Modeling chemical activity effects in strong ionic solutions. Comp. Mater. Sci. 15:285-294.
21. Stradford, M., and P. A. Anslow. 1998. Evidence that sorbic acid does not inhibit yeast as a classic 'weak acid preservative.' Lett. Appl. Microbiol. 27:2.