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2775450 
Journal Article 
Inactivation of Escherichia coli O157:H7 by combinations of GRAS chemicals and temperature 
Venkitanarayanan, KS; Zhao, T; Doyle, MP 
1999 
Yes 
Food Microbiology
ISSN: 0740-0020
EISSN: 1095-9998 
BIOSIS/99/05943 
LONDON 
LONDON 
75-82 
English 
BIOSIS COPYRIGHT: BIOL ABS. Reported outbreaks of foodborne illness involving Escherichia coli O157:H7 have increased in the United States during the last decade, with a variety of food products being implicated as vehicles of infection. Studies were carried out to determine the efficacy of combinations of various GRAS chemicals and moderate temperatures to kill E. coli O157:H7. A five-strain mixture of E. coli O157:H7 of approximately 108 cfu ml-1 was inoculated into 0.1% peptone solutions containing 1.0 or 1.5% lactic acid plus 0.1% hydrogen peroxide, 0.1% sodium benzoate or 0.005% glycerol monolaurate. The solutions were incubated at 8�C for 0, 15 and 30 min, at 22�C for 0, 10 and 20 min,- or at 40�C for 0. 10 and 15 min, populations of E. coli O157:H7 were determined at each sampling time. At 40�C, the pathogen was inactivated to undetectable levels within 10 min of incubation in the presence of 1.0 or 1.5% lactic acid plus hydrogen peroxide, and within 15 min of incubation in the presence of