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Survie d'Escherichia coli O157:H7 au cours de l'entreposage de jus d'orange traité à haute pression.

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

Auteurs : LINTON M., MCCLEMENTS J. M. J., PATTERSON M. F.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Survival of Escherichia coli O157:H7 during storage in pressure-treated orange juice.
  • Identifiant de la fiche : 2001-0360
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 62 - n. 9
  • Date d'édition : 09/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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