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Survival of Escherichia coli O157:H7 during storage in pressure-treated orange juice.

Author(s) : LINTON M., MCCLEMENTS J. M. J., PATTERSON M. F.

Type of article: Article

Summary

The effect of high-pressure treatment on the survival of a pressure-resistant strain of Escherichia coli O157:H7 (NCTC 12079) in orange juice during storage at 3 °C was investigated over the pH range of 3.4 to 5.0. The pH of shelf-stable orange juice was adjusted to 3.4, 3.6, 3.9, 4.5, and 5.0 and inoculated with 100,000,000 CFU m/l of E. coli O157:H7. The orange juice was then pressure treated at 400 MPa for 1 min at 10 °C or was held at ambient pressure (as a control). Surviving E. coli O157:H7 during storage was dependent on the pH of the orange juice. Application of high pressure prior to storage significantly increased the susceptibility of E. coli O157:H7 to high acidity. For example, after pressure treatment, the time required for a 5-log decrease in cell numbers was reduced from 13 to 3 days at pH 3.4, from 16 to 6 days at pH 3.6, and from 25 to 8 days at pH 3.9. The use of high-pressure processing of orange juice in order to increase the juice's shelf-life and to inactivate pathogens has the added advantage that it sensitizes E. coli O157:H7 to the high acid conditions found in orange juice, which results in the survival of significantly fewer E. coli O157:H7 during refrigerated storage.

Details

  • Original title: Survival of Escherichia coli O157:H7 during storage in pressure-treated orange juice.
  • Record ID : 2001-0360
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 9
  • Publication date: 1999/09
  • Document available for consultation in the library of the IIR headquarters only.

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