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

被引：6

作者：

Kataoka, Ai ^{[1
]}

Enache, Elena ^{[1
]}

Sohail, Maria ^{[1
]}

Elliott, Philip H. ^{[1
]}

Black, D. Glenn ^{[1
]}

机构：

[1] Grocery Manufacturers Assoc, Washington, DC 20005 USA

来源：

JOURNAL OF FOOD PROTECTION | 2011年 / 74卷 / 10期

关键词：

LISTERIA-MONOCYTOGENES; UNITED-STATES; STATIONARY-PHASE; ACID RESISTANCE; O157-H7; SALMONELLA; SURVIVAL; TOLERANCE; MAYONNAISE; CRANBERRY;

D O I：

10.4315/0362-028X.JFP-11-083

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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 degrees C) for 3 days (72 h) ensures a >6-log reduction of 026, 045, 0103, 0111, 0121, 0145, 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.

引用

页码：1746 / 1750

页数：5

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