Effect of suspension media on nonthermal inactivation of Escherichia coli

Letters in Applied Microbiology

Volumn 43, Issue 5, 2006, Pages 523-527

  McQuestin, O J ^a   McMeekin, T A ^a   Ross, T ^a  

^a UNIVERSITY OF TASMANIA   (Australia)

Author keywords

Complex media; Escherichia coli; Inactivation; Minimal media; pH; Water activity

Indexed keywords

OSMOSIS;

BACTERIAL INACTIVATION; COMPLEX MEDIUM; E. COLI; EXPOSED TO; INACTIVATION; MICROBIAL SURVIVAL; MINIMAL MEDIAS; NONTHERMAL; SUSPENSION MEDIUM; WATER ACTIVITY;

ESCHERICHIA COLI;

CELL CULTURE; ESCHERICHIA COLI; FOOD PRODUCTS; OSMOSIS; PH EFFECTS; POPULATION STATISTICS;

COLIFORM BACTERIUM; PH; SURVIVAL; SUSPENDED LOAD; SYNERGISM; WATER;

ARTICLE; BACTERIUM CULTURE; COMPARATIVE STUDY; ENVIRONMENT; ESCHERICHIA COLI; EXPOSURE; FOOD INDUSTRY; NONHUMAN; NUTRIENT; OSMOSIS; PH; STRESS; SURVIVAL; SUSPENSION CELL CULTURE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 33750010042     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2006.01993.x     Document Type: Article

References (18)

1. Blackburn, C. de W. and McCarthy, J.D. (2000) Modifications to methods for the enumeration and detection of injured Escherichia coli O157:H7 in foods. Int J Food Microbiol 55, 285-290.
2. Brown, J.L., Ross, T., McMeekin, T.A. and Nichols, P.D. (1997) Acid habituation of Escherichia coli and the potential role of cyclopropane fatty acids in low pH tolerance. Int J Food Microbiol 37, 163-173.
3. Buchanan, R.L., Edelson-Mammel, S.G., Boyd, G. and Marmer, B.S. (2004) Influence of acidulant identity on the effects of pH and acid resistance on the radiation resistance of Escherichia coli O157:H7. Food Microbiol 21, 51-57.
4. Carvalho, A.S., Silva, J., Ho, P., Teixeira, P., Malcata, F.X. and Gibbs, P. (2003) Effect of various growth media upon survival during storage of freeze-dried Enterococcus faecalis and Enterococcus durans. J Appl Microbiol 94, 947-952.
5. 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.
6. Deng, Y., Ryu, J.-H. and Beuchat, L.R. (1998) Influence of temperature and pH on survival of Escherichia coli O157:H7 in dry foods and growth in reconstituted infant rice cereal. Int J Food Micriobiol 45, 173-184.
7. Gawande, P.V. and Griffiths, M.W. (2005) Growth history influences starvation-induced expression of uspA, grpE, and rpoS and subsequent cryotolerance in Escherichia coli O157:H7. J Food Prot 68, 1154-1158.
8. Hinkens, J.C., Faith, N.G., Lorang, T.D., Bailey, P., Buege, D., Kaspar, C.W. and Luchansky, J.B. (1996) Validation of pepperoni processes for control of Escherichia coli O157:H7. J Food Prot 59, 1260-1266.
9. Jordan, S.L., Pascual, C., Bracey, E. and Mackey, B.M. (2001) Inactivation and injury of pressure-resistant strains of Escherichia coli O157 and Listeria monocytogenes in fruit juices. J Appl Microbiol 91, 463-469.
10. Leistner, L. (1994) Further developments in the utilization of hurdle technology for food preservation. J Food Eng 22, 421-432.
11. Leistner, L. and Rödel, W. (1976) Inhibition of micro-organisms in food by water activity. In Inhibition and Inactivation of Vegetative Microbes ed. Skinner, F.A. and Hugo, W.B. pp. 219-237. London, UK: Academic Press.
12. Oblinger, J.L. and Kennedy, J.E. (1976) Evaluation of diluents used for total counts. J Milk Food Technol 39, 114-116.
13. Pagán, R., Mañas, P., Raso, J. and Trepat, F.J.S. (1999) Heat resistance of Yersinia enterocolitica grown at different temperatures and heated in different media. Int J Food Microbiol 47, 59-66.
14. Ray, B. and Speck, M.L. (1973) Freeze-injury in bacteria. Crit Rev Clin Lab Sci 4, 161-213.
15. Sage, J.R. and Ingham, S.C. (1998) Survival of Escherichia coli O157:H7 after freezing and thawing in ground beef patties. J Food Prot 61, 1181-1183.
16. Salter, M.A., Ross, T. and McMeekin, T.A. (1998) Applicability of a model for non-pathogenic Escherichia coli for predicting the growth of pathogenic Escherichia coli. J Appl Microbiol 85, 357-364.
17. Shadbolt, C., Ross, T. and McMeekin, T.A. (2001) Differentiation of the effects of lethal pH and water activity: food safety implications. Lett Appl Micriobiol 32, 99-102.
18. Whiting, R.C. and Golden, M.H. (2003) Modeling temperature, pH, NaCl, nitrite and lactate on the survival of Escherichia coli O157:H7 in broth. J Food Safety 23, 61-74.