Inactivation of Shiga toxin-producing Escherichia coli in single-strength lemon and lime juices containing preservatives.
J Food Prot
; 74(10): 1746-50, 2011 Oct.
Article
in En
| MEDLINE
| ID: mdl-22004825
ABSTRACT
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 >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 O157H7 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 O157H7 similarly inactivate the non-O157 serotypes.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Citrus
/
Consumer Product Safety
/
Shiga Toxin
/
Shiga-Toxigenic Escherichia coli
/
Food Preservatives
Limits:
Humans
Language:
En
Journal:
J Food Prot
Year:
2011
Document type:
Article
Affiliation country:
United States