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High-pressure resistance variation of Escherichia coli O157:H7 strains and Salmonella serovars in tryptic soy broth, distilled water, and fruit juice.
J Food Prot. 2007 Sep; 70(9):2078-83.JF

Abstract

The effect of high pressure on the log reduction of six strains of Escherichia coli O157:H7 and five serovars of Salmonella enterica was investigated in tryptic soy broth, sterile distilled water, and commercially sterile orange juice (for Salmonella) and apple cider (for E. coli). Samples were subjected to high-pressure processing treatment at 300 and 550 MPa for 2 min at 6 degrees C. Samples were plated onto tryptic soy agar directly after pressurization and after being held for 24 h at 4 degrees C. At 300 MPa, little effect was seen on E. coli O157:H7 strains, while Salmonella serovars varied in resistance, showing reductions between 0.26 and 3.95 log CFU/ml. At 550 MPa, E. coli O157:H7 strains exhibited a range of reductions (0.28 to 4.39 log CFU/ml), while most Salmonella populations decreased beyond the detection limit (> 5-log CFU/ml reduction). The most resistant strains tested were E. coli E009 and Salmonella Agona. Generally, bacterial populations in fruit juices showed larger decreases than did populations in tryptic soy broth and distilled water. E. coli O157:H7 cultures held for 24 h at 4 degrees C after treatment at 550 MPa showed a significant log decrease as compared with cultures directly after treatment (P < or = 0.05), while Salmonella serovars did not show this significant decrease (P > 0.05). All Salmonella serovars tested in orange juice treated at 550 MPa for 2 min at 6 degrees C and held for 24 h showed a > 5-log decrease, while E. coli O157:H7 strains require a higher pressure, higher temperature, longer pressurization, or a chemical additive to achieve a 5-log decrease.

Authors+Show Affiliations

Whitney BM
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24060, USA.
Williams RC
No affiliation info available
Eifert J
No affiliation info available
Marcy J
No affiliation info available

MeSH

BeveragesColony Count, MicrobialConsumer Product SafetyCulture MediaEscherichia coli O157Food HandlingFood MicrobiologyFood PreservationFruitHumansHydrostatic PressureSalmonellaSalmonella entericaTemperatureTime FactorsWater Microbiology

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

17900085

Citation

Whitney, Brooke M., et al. "High-pressure Resistance Variation of Escherichia Coli O157:H7 Strains and Salmonella Serovars in Tryptic Soy Broth, Distilled Water, and Fruit Juice." Journal of Food Protection, vol. 70, no. 9, 2007, pp. 2078-83.
Whitney BM, Williams RC, Eifert J, et al. High-pressure resistance variation of Escherichia coli O157:H7 strains and Salmonella serovars in tryptic soy broth, distilled water, and fruit juice. J Food Prot. 2007;70(9):2078-83.
Whitney, B. M., Williams, R. C., Eifert, J., & Marcy, J. (2007). High-pressure resistance variation of Escherichia coli O157:H7 strains and Salmonella serovars in tryptic soy broth, distilled water, and fruit juice. Journal of Food Protection, 70(9), 2078-83.
Whitney BM, et al. High-pressure Resistance Variation of Escherichia Coli O157:H7 Strains and Salmonella Serovars in Tryptic Soy Broth, Distilled Water, and Fruit Juice. J Food Prot. 2007;70(9):2078-83. PubMed PMID: 17900085.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - High-pressure resistance variation of Escherichia coli O157:H7 strains and Salmonella serovars in tryptic soy broth, distilled water, and fruit juice. AU - Whitney,Brooke M, AU - Williams,Robert C, AU - Eifert,Joseph, AU - Marcy,Joseph, PY - 2007/9/29/pubmed PY - 2007/10/24/medline PY - 2007/9/29/entrez SP - 2078 EP - 83 JF - Journal of food protection JO - J Food Prot VL - 70 IS - 9 N2 - The effect of high pressure on the log reduction of six strains of Escherichia coli O157:H7 and five serovars of Salmonella enterica was investigated in tryptic soy broth, sterile distilled water, and commercially sterile orange juice (for Salmonella) and apple cider (for E. coli). Samples were subjected to high-pressure processing treatment at 300 and 550 MPa for 2 min at 6 degrees C. Samples were plated onto tryptic soy agar directly after pressurization and after being held for 24 h at 4 degrees C. At 300 MPa, little effect was seen on E. coli O157:H7 strains, while Salmonella serovars varied in resistance, showing reductions between 0.26 and 3.95 log CFU/ml. At 550 MPa, E. coli O157:H7 strains exhibited a range of reductions (0.28 to 4.39 log CFU/ml), while most Salmonella populations decreased beyond the detection limit (> 5-log CFU/ml reduction). The most resistant strains tested were E. coli E009 and Salmonella Agona. Generally, bacterial populations in fruit juices showed larger decreases than did populations in tryptic soy broth and distilled water. E. coli O157:H7 cultures held for 24 h at 4 degrees C after treatment at 550 MPa showed a significant log decrease as compared with cultures directly after treatment (P < or = 0.05), while Salmonella serovars did not show this significant decrease (P > 0.05). All Salmonella serovars tested in orange juice treated at 550 MPa for 2 min at 6 degrees C and held for 24 h showed a > 5-log decrease, while E. coli O157:H7 strains require a higher pressure, higher temperature, longer pressurization, or a chemical additive to achieve a 5-log decrease. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/17900085/High_pressure_resistance_variation_of_Escherichia_coli_O157:H7_strains_and_Salmonella_serovars_in_tryptic_soy_broth_distilled_water_and_fruit_juice_ DB - PRIME DP - Unbound Medicine ER -