Persistence of Non-O157 Shiga Toxin–Producing Escherichia coli in Dairy Compost during Storage

2017 ◽  
Vol 80 (12) ◽  
pp. 1999-2005 ◽  
Author(s):  
Hongye Wang ◽  
Muthu Dharmasena ◽  
Zhao Chen ◽  
Xiuping Jiang
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Survival Data ◽  
Weibull Model ◽  
Storage Conditions ◽  
Scientific Data ◽  
Pathogen Population ◽  
Weibull Models ◽  
Subsequent Storage ◽  
Log Linear

ABSTRACT Dairy compost with 20, 30, or 40% moisture content (MC) was inoculated with a mixture of six non-O157 Shiga toxin–producing Escherichia coli (STEC) serovars at a final concentration of 5.1 log CFU/g and then stored at 22 and 4°C for 125 days. Six storage conditions—4°C and 20% MC, 4°C and 30% MC, 4°C and 40% MC, 22°C and 20% MC, 22°C and 30% MC, and 22°C and 40% MC—were investigated for the persistence of non-O157 STEC in the dairy compost. During the entire storage, fluctuations in indigenous mesophilic bacterial levels were observed within the first 28 days of storage. After inoculation, the non-O157 STEC population increased 0.69 and 0.79 log CFU/g in the dairy compost with 30 and 40% MC at 22°C within the first day, respectively; for all other storage conditions, the pathogen population decreased rapidly. After the 125-day storage, the reductions of non-O157 STEC for 4°C and 20% MC, 4°C and 30% MC, 4°C and 40% MC, 22°C and 20% MC, 22°C and 30% MC, and 22°C and 40% MC storage conditions were >4.52, >4.55, 3.89, >4.61, 3.60, and 3.17 log CFU/g, respectively. All the survival curves showed an extensive tail, indicating non-O157 STEC can survive at least for 125 days in the dairy compost. The survival data were analyzed with log-linear with tailing and Weibull models. Compared with the log-linear with tailing model, the Weibull model was found to be a better choice for predicting the survival of non-O157 STEC in dairy compost owing to a high overall R2 value (0.8738 to 0.9909). The decay rate of non-O157 STEC was higher in dairy compost stored at 4°C compared with at 22°C, and the same trend was found for the compost with 40% MC versus 20% MC. In addition, two non-O157 STEC serotypes (STEC O145 and O45) were detected on the last day of the longitudinal study and may deserve special attention in the Big 6 STEC group. Our results have provided scientific data for risk assessment of the microbiological safety of dairy compost to control non-O157 STEC during subsequent storage of dairy compost.

Inactivation Kinetics of Pathogens during Thermal Processing in Acidified Broth and Tomato Purée (pH 4.5)

2017 ◽  
Vol 80 (12) ◽  
pp. 2014-2021 ◽  
Author(s):  
Evann L. Dufort ◽  
Jonathan Sogin ◽  
Mark R. Etzel ◽  
Barbara H. Ingham
Keyword(s):  
Thermal Inactivation ◽  
Weibull Model ◽  
Inactivation Kinetics ◽  
E Coli ◽  
Log Reduction ◽  
Tomato Puree ◽  
Weibull Models ◽  
Canned Foods ◽  
D Values ◽  
Log Linear

ABSTRACT Thermal inactivation kinetics for single strains of Shiga toxin–producing Escherichia coli (STEC), Listeria monocytogenes, and Salmonella enterica were measured in acidified tryptic soy broth (TSB; pH 4.5) heated at 54°C. Inactivation curves also were measured for single-pathogen five-strain cocktails of E. coli O157:H7, L. monocytogenes, and S. enterica heated in tomato purée (pH 4.5) at 52, 54, 56, and 58°C. Inactivation curves were fit using log-linear and nonlinear (Weibull) models. The Weibull model yields the time for a 5-log reduction (t*) and a curve shape parameter (β). Decimal reduction times (D-values) and thermal resistance constants (z-values) from the two models were compared by defining t* = 5D* for the Weibull model. When the log-linear and Weibull models match at the 5-log reduction time, then t* = 5D* = 5D and D = D*. In 18 of 20 strains heated in acidified TSB, D and D* for the two models were not significantly different, although nonlinearity was observed in 35 of 60 trials. Similarly, in 51 of 52 trials for pathogen cocktails heated in tomato purée, D and D* were not significantly different, although nonlinearity was observed in 31% of trials. At a given temperature, D-values for S. enterica << L. monocytogenes < E. coli O157:H7 in tomato purée (pH 4.5). When using the two models, z-values calculated from the D-values were not significantly different for a given pathogen. Across all pathogens, z-values for E. coli O157:H7 and S. enterica were not different but were significantly lower than the z-values for L. monocytogenes. These results are useful for supporting process filings for tomato-based acidified food products with pH 4.5 and below and are relevant to small processors of tomato-based acidified canned foods who do not have the resources to conduct research on and validate pathogen lethality.

scholarly journals Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry

2021 ◽  
Vol 12 ◽  
Author(s):  
Runan Yan ◽  
Gabriella Pinto ◽  
Rebecca Taylor-Roseman ◽  
Karen Cogan ◽  
Greg D’Alesandre ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Thermal Inactivation ◽  
Linear Models ◽  
Control Point ◽  
Weibull Model ◽  
Inactivation Kinetics ◽  
Critical Control Point ◽  
Chocolate Industry ◽  
Weibull Models ◽  
Log Linear

Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of Salmonella enterica subsp. enterica serotype Oranienburg strain was assessed on whole cocoa beans using roasting protocols relevant to the fine chocolate industry. Beans were inoculated with 107–108 log10 CFU/bean of Salmonella Oranienburg and roasted at 100–150°C for 2–100 min. A greater than 5 log10 reduction of S. Oranienburg was experimentally achieved after 10-min roasting at 150°C. Data were fitted using log-linear and Weibull models. The log-linear models indicated that the roasting times (D) needed to achieve a decimal reduction of Salmonella at 100, 110, 115, 120, 130, and 140°C were 33.34, 18.57, 12.92, 10.50, 4.20, and 1.90 min, respectively. A Weibull model indicated a decrease in the Salmonella inactivation rate over time (β < 1). Statistical analysis indicated that the Weibull model fitted the data better compared to a log-linear model. These data demonstrate the efficacy of cocoa roasting in inactivation of Salmonella and may be used to guide food safety decision-making.

scholarly journals Modelling the inactivation of Staphylococcus aureusat moderate heating temperatures

2021 ◽  
Vol 39 (No. 1) ◽  
pp. 42-48
Author(s):  
Veronika Lehotová ◽  
Karla Miháliková ◽  
Alžbeta Medveďová ◽  
Ľubomír Valík
Keyword(s):  
Weibull Model ◽  
Primary Data ◽  
Coefficient Of Determination ◽  
Decimal Reduction Time ◽  
Capillary Method ◽  
Fitting Procedure ◽  
Bacterial Contaminants ◽  
Weibull Models ◽  
One Step ◽  
Log Linear

The survival of bacterial contaminants at moderate processing temperatures is of interest to many food producers, especially in terms of the safety and quality of the final products. That is why the heat resistance of Staphylococcus aureus 2064, an isolate from artisanal Slovakian cheese, was studied in the moderate temperature range (57–61 °C) by the capillary method. The fourth decimal reduction time t<sub>4D</sub>- and z-values were estimated in two steps by traditional log-linear Bigelow and non-linear Weibull models. In addition, a one-step fitting procedure using the Weibull model was also applied. All the approaches provided comparable t<sub>4D</sub>-values resulting in the following z-values of 11.8 °C, 12.3 °C and 11.3 °C, respectively. Moreover, the one-step approach takes all the primary data into z-value calculation at once, thus providing a more representative output at the reasonable high coefficient of determination R<sub>2</sub> = 0.961

Inactivation of Shiga Toxin–Producing Escherichia coli in Single-Strength Lemon and Lime Juices Containing Preservatives

2011 ◽  
Vol 74 (10) ◽  
pp. 1746-1750 ◽  
Author(s):  
AI KATAOKA ◽  
ELENA ENACHE ◽  
MARIA SOHAIL ◽  
PHILIP H. ELLIOTT ◽  
D. GLENN BLACK
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Food Products ◽  
Storage Conditions ◽  
E Coli ◽  
Log Reduction ◽  
Validation Tests ◽  
Shelf Stable

The objective of this study was to determine the inactivation of non-O157 Shiga toxin–producing Escherichia coli (STEC) serotypes in comparison with O157 STEC in commercially produced, shelf-stable lemon and lime juices. The present validation tests confirmed that storage of the juices containing preservatives at room temperatures (22°C) for 3 days (72 h) ensures a &gt;6-log reduction of O26, O45, O103, O111, O121, O145, and O157 STEC. These results demonstrate that non-O157 STEC had survival abilities comparable to those of E. coli O157:H7 strains in acidic food products such as lemon and lime juices (pH 2.5 ± 0.1); therefore, the storage conditions deemed to inactivate E. coli O157:H7 similarly inactivate the non-O157 serotypes.

scholarly journals Combined Effect of Temperature and Relative Humidity on the Survival of Salmonella Isolates on Stainless Steel Coupons

2022 ◽  
Vol 19 (2) ◽  
pp. 909
Author(s):  
Amreen Bashir ◽  
Peter A. Lambert ◽  
Yvonne Stedman ◽  
Anthony C. Hilton
Keyword(s):  
Stainless Steel ◽  
Relative Humidity ◽  
Storage Conditions ◽  
Effect Of Temperature ◽  
Inactivation Kinetics ◽  
Survival Curves ◽  
Weibull Models ◽  
Higher Temperature ◽  
Modified Weibull ◽  
Log Linear

The survival on stainless steel of ten Salmonella isolates from food factory, clinical and veterinary sources was investigated. Stainless steel coupons inoculated with Salmonella were dried and stored at a range of temperatures and relative humidity (RH) levels representing factory conditions. Viability was determined from 1 to 22 days. Survival curves obtained for most isolates and storage conditions displayed exponential inactivation described by a log-linear model. Survival was affected by environmental temperatures and RH with decimal reduction times (DRTs) ranging from <1 day to 18 days. At 25 °C/15% RH, all isolates survived at levels of 103 to 105 cfu for >22 days. Furthermore, temperatures and RH independently influenced survival on stainless steel; increasing temperatures between 10 °C and 37 °C and increasing RH levels from 30–70% both decreased the DRT values. Survival curves displaying a shoulder followed by exponential death were obtained for three isolates at 10 °C/70% RH. Inactivation kinetics for these were described by modified Weibull models, suggesting that cumulative injury occurs before cellular inactivation. This study highlights the need to control temperature and RH to limit microbial persistence in the food manufacturing environment, particularly during the factory shut-down period for cleaning when higher temperature/humidity levels could be introduced.

scholarly journals Ability of Shiga Toxin-Producing Escherichia coli and Salmonella spp. To Survive in a Desiccation Model System and in Dry Foods

2005 ◽  
Vol 71 (11) ◽  
pp. 6657-6663 ◽  
Author(s):  
Reiji Hiramatsu ◽  
Masakado Matsumoto ◽  
Kenji Sakae ◽  
Yutaka Miyazaki
Keyword(s):  
Escherichia Coli ◽  
Detection Limit ◽  
Shiga Toxin ◽  
Survival Rates ◽  
Model System ◽  
Bacterial Strains ◽  
Salmonella Spp ◽  
Inoculum Level ◽  
E Coli ◽  
Subsequent Storage

ABSTRACT In order to determine desiccation tolerances of bacterial strains, the survival of 58 diarrheagenic strains (18 salmonellae, 35 Shiga toxin-producing Escherichia coli [STEC], and 5 shigellae) and of 15 nonpathogenic E. coli strains was determined after drying at 35°C for 24 h in paper disks. At an inoculum level of 107 CFU/disk, most of the salmonellae (14/18) and the STEC strains (31/35) survived with a population of 103 to 104 CFU/disk, whereas all of the shigellae (5/5) and the majority of the nonpathogenic E. coli strains (9/15) did not survive (the population was decreased to less than the detection limit of 102 CFU/disk). After 22 to 24 months of subsequent storage at 4°C, all of the selected salmonellae (4/4) and most of the selected STEC strains (12/15) survived, keeping the original populations (103 to 104 CFU/disk). In contrast to the case for storage at 4°C, all of 15 selected strains (5 strains each of Salmonella spp., STEC O157, and STEC O26) died after 35 to 70 days of storage at 25°C and 35°C. The survival rates of all of these 15 strains in paper disks after the 24 h of drying were substantially increased (10 to 79 times) by the presence of sucrose (12% to 36%). All of these 15 desiccated strains in paper disks survived after exposure to 70°C for 5 h. The populations of these 15 strains inoculated in dried foods containing sucrose and/or fat (e.g., chocolate) were 100 times higher than those in the dried paper disks after drying for 24 h at 25°C.

Thermal Inactivation of Escherichia coli O157:H7 When Grown Statically or Continuously in a Chemostat

2010 ◽  
Vol 73 (11) ◽  
pp. 2018-2024 ◽  
Author(s):  
D. GLENN BLACK ◽  
X. PHILIP YE ◽  
FEDERICO HARTE ◽  
P. MICHAEL DAVIDSON
Keyword(s):  
Escherichia Coli ◽  
Linear Model ◽  
Thermal Inactivation ◽  
Physiological State ◽  
Weibull Model ◽  
Process Temperature ◽  
Log P ◽  
Model Parameters ◽  
Escherichia Coli O157 ◽  
Log Linear

The objective of this study was to determine if survivor curves for heat-inactivated Escherichia coli O157:H7 were affected by the physiological state of the cells relative to growth conditions and pH of the heating menstruum. A comparison was made between the log-linear model and non–log-linear Weibull approach. Cells were grown statically in aerobic culture tubes or in an aerobic chemostat in tryptic soy broth (pH 7.2). The heating menstruum was unbuffered peptone or phosphate buffer (pH 7.0). Thermal inactivation was carried out at 58, 59, 60, and 61°C, and recovery was on a nonselective medium. Longer inactivation times for statically grown cells indicated potential stress adaptation. This was more prevalent at 58°C. Shape response was also significantly different, with statically grown cells exhibiting decreasing thermal resistance over time and chemostat cells showing the opposite effect. Buffering the heating menstruum to ca. pH 7 resulted in inactivation curves that showed less variability or scatter of data points. Time to specific log reduction values (td) for the Weibull model were conservative relative to the log-linear model depending upon the stage of reduction. The Weibull model offered the most accurate fit of the data in all cases, especially considering the log-linear model is equivalent to the Weibull model with a fixed shape factor of 1. The determination of z-value for the log-linear model showed a strong correlation between log D-value and process temperature. Correlations for the Weibull model parameters (log δand log p) versus process temperature were not statistically significant.

scholarly journals Modelling inactivation kinetics of waterborne pathogens in municipal wastewater using ozone

2019 ◽  
Vol 25 (6) ◽  
pp. 890-897
Author(s):  
Achisa C Mecha ◽  
Maurice S Onyango ◽  
Aoyi Ochieng ◽  
Maggy NB Momba
Keyword(s):  
Municipal Wastewater ◽  
Bacterial Species ◽  
Weibull Model ◽  
Inactivation Kinetics ◽  
Waterborne Diseases ◽  
Bacterial Inactivation ◽  
Survival Curves ◽  
Water Matrix ◽  
Weibull Models ◽  
Log Linear

Microbial water pollution is a key concern leading to waterborne diseases. This study evaluated the disinfection of wastewater using ozonation. The following aspects were investigated: inactivation efficiency against <i>Escherichia coli, Salmonella</i> species, <i>Shigella</i> species, and <i>Vibrio cholerae</i>; modelling of inactivation kinetics using disinfection models; and evaluation of microbial regrowth studies. 99% bacterial inactivation was obtained within 15 min, irrespective of the water matrix, showing the strong oxidizing potential of ozone. The disinfection data were fitted into the log-linear and Weibull models. The survival curves were non-linear and fitted the Weibull model (fractional bias and normalized mean square error equal to 0.0), especially at high bacterial concentrations (10<sup>6</sup> CFU/mL). The inactivation occurred in two stages: an initial rapid stage (15 min) and a final slow stage exhibiting a tailing mechanism (15-45 min) probably as a result of the self-defence mechanisms adopted by the bacteria to limit oxidative stress. Considering the pattern of survival curves, no significant differences (<i>p</i> > 0.05) were observed among the four tested bacterial species; thus showing that ozone was effective against all the bacteria tested. There was minimal bacterial regrowth in the treated samples 24 h after ozone disinfection with reactivation values of 0-5% obtained.

Thermal Inactivation Kinetics of Three Heat-Resistant Salmonella Strains in Whole Liquid Egg

2019 ◽  
Vol 82 (9) ◽  
pp. 1465-1471 ◽  
Author(s):  
JOSHUA B. GURTLER ◽  
VIJAY K. JUNEJA ◽  
DEANA R. JONES ◽  
ANUJ PUROHIT
Keyword(s):  
Survival Data ◽  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Glass Capillary ◽  
Circulating Water ◽  
Log Reduction ◽  
Heat Resistant ◽  
Weibull Models ◽  
D Values ◽  
Log Linear

ABSTRACT The heat resistance of three heat-resistant strains of Salmonella was determined in whole liquid egg (WLE). Inoculated samples in glass capillary tubes were completely immersed in a circulating water bath and held at 56, 58, 60, 62, and 64°C for predetermined lengths of time. The recovery medium was tryptic soy agar with 0.1% sodium pyruvate and 50 ppm of nalidixic acid. Survival data were fitted using log-linear, log-linear with shoulder, and Weibull models using GInaFiT version 1.7. Based on the R2 and mean square error, the log-linear with shoulder and Weibull models consistently produced a better fit to Salmonella survival curves obtained at these temperatures. Contaminated WLE must be heated at 56, 60, and 64°C for at least 33.2, 2.7, and 0.31 min, respectively, to achieve a 4-log reduction of Salmonella; 39.0, 3.1, and 0.34 min, respectively, for a 5-log reduction; and 45.0, 3.5, and 0.39 min, respectively, for a 6-log reduction. The z-values calculated from the D-values were 3.67 and 4.18°C for the log-linear with shoulder and Weibull models, respectively. Thermal death times presented in this study will be beneficial for WLE distributors and regulatory agencies when designing pasteurization processes to effectively eliminate Salmonella in WLE, thereby ensuring the microbiological safety of the product.

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