Efficacy of selected media for recovery of Escherichia coli O157:H7 from frozen chicken meat containing sodium chloride, sodium lactate or polyphosphate

1994 ◽  
Vol 11 (4) ◽  
pp. 337-344 ◽  
Author(s):  
D.E. Conner ◽  
G.S. Hall
Keyword(s):  
Escherichia Coli ◽  
Sodium Chloride ◽  
Sodium Lactate ◽  
Chicken Meat ◽  
Escherichia Coli O157

Acid Tolerance and Acid Shock Response of Escherichia coli O157:H7 and Non-O157:H7 Isolates Provide Cross Protection to Sodium Lactate and Sodium Chloride

1998 ◽  
Vol 61 (2) ◽  
pp. 158-161 ◽  
Author(s):  
DONNA MAE GARREN ◽  
MARK A. HARRISON ◽  
SCOTT M. RUSSELL
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Sodium Chloride ◽  
Acid Tolerance ◽  
Sodium Lactate ◽  
Cross Protection ◽  
Escherichia Coli O157 ◽  
Strain Atcc ◽  
Acid Shock ◽  
Shock Response

The survival of Escherichia coli O157:H7 and non-O157:H7 due to an enhanced acid tolerance response (ATR), an enhanced acid shock response (ASR), or the stationary phase protective system when exposed to lactic acid and the resulting cross protection against increased concentrations of sodium chloride and sodium lactate was studied. Escherichia coli O157:H7 isolates (932 and E009) and a non-O157:H7 strain (ATCC 23716) were grown to stationary phase at 32°C and exposed to one of two treatments in an attempt to either acid shock or acid adapt the survivors. Acid-shocked cells were exposed to lactic acid at pH 4.0. Acid-adapted cells were first exposed to a pH of 5.5 and then an acid challenge of pH 4.0. Sodium lactate (10%, 20%, or 30%) or sodium chloride (5%, 10%, or 15%) were added to a minimal glucose medium after the acidification treatments. When acid shocked and acid adapted isolate 932 and strain ATCC 23716 tolerated the elevated levels of sodium lactate, and the strain ATCC 23716 tolerated the elevated levels of sodium chloride. Acid adaption allowed isolate 932 to tolerate higher levels of sodium chloride; however, the acid shocking did not provide the same protection. Neither of the acid treatments provided increased tolerance to sodium chloride for isolate E009. Evidence of cross protection against acid and sodium chloride or acid and sodium lactate in E. coli O157:H7 could point to a need for further evaluation of whether these combinations of preservation means are sufficient to control this pathogen.

scholarly journals Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage

2016 ◽  
Vol 36 (2) ◽  
pp. 186-193 ◽  
Author(s):  
Jina Seo ◽  
Dong Joo Seo ◽  
Hyejin Oh ◽  
Su Been Jeon ◽  
Mi-Hwa Oh ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Chicken Meat ◽  
Escherichia Coli O157

Effects of UV Irradiation on Selected Pathogens in Peptone Water and on Stainless Steel and Chicken Meat

2002 ◽  
Vol 65 (7) ◽  
pp. 1142-1145 ◽  
Author(s):  
T. KIM ◽  
J. L. SILVA ◽  
T. C. CHEN
Keyword(s):  
Escherichia Coli ◽  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Uv Irradiation ◽  
Processing Time ◽  
Chicken Meat ◽  
Escherichia Coli O157 ◽  
Uv Treatment ◽  
E Coli ◽  
Peptone Water

Effects of intensity and processing time of 254 nm UV irradiation on Listeria monocytogenes, Escherichia coli O157: H7, and Salmonella Typhimurium were investigated. Intensities measured at 5.08, 10.1, 15.2, and 20.3 cm from the light source were 1,000, 500, 250, and 150 μW/cm2, respectively. Intensities of 250 or 500 μW/cm2 reduced all suspended pathogen cells in peptone water about 5 log cycles after 2 min and completely inactivated L. monocytogenes and E. coli O157:H7 after 3 min by reductions of 8.39 and 8.64 log cycles, respectively. Intensities of 250 or 500 μW/cm2 also reduced (P ≤ 0.05) the tested pathogens inoculated on stainless steel (SS) chips, and E. coli O157:H7 was completely destroyed at 500 μW/cm2 for 3 min. After UV treatment for 3 min at 500 μW/cm2, all selected pathogens on chicken meat with or without skin showed reduction ranges from 0.36 to 1.28 log cycles. Results demonstrated that UV irradiation could effectively decrease pathogens in peptone water and on SS but that it was less effective on chicken meat.

Combined Effects of Mustard Flour, Acetic Acid, and Salt against Esherichia coli O157:H7 Stored at 5 and 22° C

2002 ◽  
Vol 65 (10) ◽  
pp. 1632-1636 ◽  
Author(s):  
MIN-SUK RHEE ◽  
RICHARD H. DOUGHERTY ◽  
DONG-HYUN KANG
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Acetic Acid ◽  
Sodium Chloride ◽  
Detection Limit ◽  
Additive Effect ◽  
Escherichia Coli O157 ◽  
Combined Effects ◽  
E Coli ◽  
Esherichia Coli

The combined effects of acetic acid and mustard flour were investigated to ascertain their impact on Escherichia coli O157:H7 stored at 5 and 22°C. Samples were prepared with various concentrations of acetic acid (0, 0.25, 0.5, 0.75, and 1% [vol/vol]) combined with 10% (wt/vol) Baltimore or Coleman mustard flour and 2% (fixed; wt/vol) sodium chloride. An acid-adapted mixture of three E. coli O157:H7 strains (106 to 107 CFU/ml) was inoculated into prepared mustard samples that were stored at 5 and 22°C, and samples were assayed periodically for the survival of E. coli O157:H7. The numbers of E. coli O157:H7 were reduced much more rapidly at 22°C than at 5°C. E. coli O157:H7 was rapidly reduced to below the detection limit (<0.3 log10 CFU/ml) after 1 day at 22°C, whereas it survived for up to 5 days at 5°C. There was no synergistic or additive effect with regard to the killing of E. coli O157:H7 with the addition of small amounts of acetic acid to the mustard flour. When stored at 5°C, mustard in combination with 0.25 (M-0.25), 0.5 (M-0.5), and 0.75% (M-0.75) acetic acid exerted less antimicrobial activity than the control (M-0). The order of lethality at 5°C was generally M-0.25 = M-0.5 < M-0.75 = M-0 < M-1. The addition of small amounts of acetic acid (<0.75%) to mustard retards the reduction of E. coli O157:H7. Statistical reduction in populations of E. coli O157:H7 (P < 0.05) was enhanced relative to that of the control (mustard alone) only with the addition of 1% acetic acid. This information may help mustard manufacturers to understand the antimicrobial activity associated with use of mustard flour in combination with acetic acid.

Effects of Salt, Sodium Pyrophosphate, and Sodium Lactate on the Probability of Growth of Escherichia coli O157:H7 in Ground Beef †

2011 ◽  
Vol 74 (4) ◽  
pp. 622-626 ◽  
Author(s):  
CHENG-AN HWANG ◽  
VIJAY JUNEJA
Keyword(s):  
Escherichia Coli ◽  
Logistic Regression ◽  
Probability Model ◽  
Ground Beef ◽  
Sodium Lactate ◽  
Growth Behavior ◽  
Sodium Pyrophosphate ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Beef Products

Ground beef products are susceptible to contamination with Escherichia coli O157:H7. The objective of this study was to examine the effect of salt, sodium pyrophosphate (SPP), and sodium lactate on the probability of growth of E. coli O157:H7 in ground beef under a temperature abuse condition. Ground beef containing 0 to 2.25% salt, 0 to 0.5% SPP, and 0 to 3% lactate was inoculated with a four-strain mixture of E. coli O157:H7, vacuum packaged, and stored at 10°C for 15 days. A total of 25 combinations of the three additives, each with 20 samples, were tested. A logistic regression was used to model the probability of growth of E. coli O157:H7 (with a 1.0-log CFU/g increase during storage) as a function of salt, SPP, and lactate. The resultant probability model indicated that lactate at higher concentrations decreased the probability of growth of E. coli O157:H7 in ground beef, and the effect was more pronounced at higher salt concentrations. At salt concentrations below 1.3%, the increase of SPP concentration marginally increased the growth probabilities of E. coli O157:H7. The model illustrated the effect of salt, SPP, and lactate on the growth probabilities and growth or no-growth behavior of E. coli O157:H7 in ground beef and can be used to improve the microbial food safety of ground beef products.

scholarly journals Prevalence and some virulence genes of Escherichia coli O157 isolated from chicken meats and giblets

2017 ◽  
Vol 17 (2) ◽  
pp. 555-563 ◽  
Author(s):  
Husnu Sahan Guran ◽  
Aydın Vural ◽  
Mehmet Emin Erkan ◽  
Halil Durmusoglu
Keyword(s):  
Escherichia Coli ◽  
Immunomagnetic Separation ◽  
Chicken Meat ◽  
Identification System ◽  
Escherichia Coli O157 ◽  
Global Public Health ◽  
Breast Meat ◽  
Microbial Identification ◽  
E Coli ◽  
Pcr Method

Abstract Escherichia coli O157 related foodborne illnesses continue to be one of the most important global public health problems in the world. This study aims to determine E. coli O157 prevalence in 375 chicken meat parts and giblets. The samples were collected randomly from several supermarkets and butchers in Diyarbakir, a city in southeast Turkey. They were analyzed and confirmed using the immunomagnetic separation (IMS), Vitek® 2 microbial identification system and polymerase chain reaction (PCR) method. This study also aims to detect the presence of fliCH7, eaeA, stx1, stx2 and hlyA genes by using PCR. The overall E. coli O157 prevalence in chicken meat parts and giblets was 1.3%. All of the E. coli O157 isolates carried rfbEO157 and eaeA genes; but not any fliCH7 and hlyA genes. The E. coli O157 isolates obtained from drumstick and breast meat carried either stx1 or stx2 genes, which were related to important virulence factors of the disease.

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