Antagonistic effect of acetic acid and salt for inactivating Escherichia coli O157

H7 in cucumber puree

S. Y. Lee, Min-Suk Rhee, R. H. Dougherty, D. H. Kang

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

Aim: This study was conducted to investigate the effects of acetic acid alone or combined with salt for inhibiting Escherichia coli O157:H7 in cucumber puree during storage time at 5 and 22°C. Methods and Results: Samples at various concentrations were prepared by the addition of acetic acid (0%, 0·25%, 0·5%, 0·75%, 1%, 2%, 2·5%, or 3%) along with NaCl (0% or 3%) and pureed cucumber (50% or 94%). The effect of storage temperature (5 and 22°C) on the survival of E. coli O157:H7 was also tested. The numbers of E. coli O157:H7 were reduced as the amount of acetic acid increased (P < 0·01) and rate of reduction was more rapid at 22°C than at 5°C. Combinations of acetic acid and salt were less effective at killing E. coli O157:H7 in simulated pickled cucumber samples stored at 5 and 22°C than did treatment of acetic acid alone. The concentration of pureed cucumber affected the reduction rate of E. coli O157:H7. When stored at 5°C, E. coli O157:H7 survived for up to 23 days in a mixture of 94% cucumber puree, 1% acetic acid, and 3% NaCl. Conclusions: There was the antagonistic effect of acetic acid and 3% NaCl with regard to the reduction of E. coli O157:H7. Significance and Impact of the Study: Our results suggest that pickled cucumbers prepared with at least 2% acetic acid and stored at room temperature (22°C) after 3 days storage can free from E. coli O157:H7 without heating.

Original languageEnglish
Pages (from-to)1361-1368
Number of pages8
JournalJournal of Applied Microbiology
Volume108
Issue number4
DOIs
Publication statusPublished - 2010 Apr 1

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Cucumis sativus
Escherichia coli O157
Acetic Acid
Salts
Temperature
Heating

Keywords

  • Acetic acid
  • Combination treatment
  • Cucumber
  • Escherichia coli O157:H7
  • Salt

ASJC Scopus subject areas

  • Applied Microbiology and Biotechnology
  • Biotechnology

Cite this

Antagonistic effect of acetic acid and salt for inactivating Escherichia coli O157 : H7 in cucumber puree. / Lee, S. Y.; Rhee, Min-Suk; Dougherty, R. H.; Kang, D. H.

In: Journal of Applied Microbiology, Vol. 108, No. 4, 01.04.2010, p. 1361-1368.

Research output: Contribution to journalArticle

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abstract = "Aim: This study was conducted to investigate the effects of acetic acid alone or combined with salt for inhibiting Escherichia coli O157:H7 in cucumber puree during storage time at 5 and 22°C. Methods and Results: Samples at various concentrations were prepared by the addition of acetic acid (0{\%}, 0·25{\%}, 0·5{\%}, 0·75{\%}, 1{\%}, 2{\%}, 2·5{\%}, or 3{\%}) along with NaCl (0{\%} or 3{\%}) and pureed cucumber (50{\%} or 94{\%}). The effect of storage temperature (5 and 22°C) on the survival of E. coli O157:H7 was also tested. The numbers of E. coli O157:H7 were reduced as the amount of acetic acid increased (P < 0·01) and rate of reduction was more rapid at 22°C than at 5°C. Combinations of acetic acid and salt were less effective at killing E. coli O157:H7 in simulated pickled cucumber samples stored at 5 and 22°C than did treatment of acetic acid alone. The concentration of pureed cucumber affected the reduction rate of E. coli O157:H7. When stored at 5°C, E. coli O157:H7 survived for up to 23 days in a mixture of 94{\%} cucumber puree, 1{\%} acetic acid, and 3{\%} NaCl. Conclusions: There was the antagonistic effect of acetic acid and 3{\%} NaCl with regard to the reduction of E. coli O157:H7. Significance and Impact of the Study: Our results suggest that pickled cucumbers prepared with at least 2{\%} acetic acid and stored at room temperature (22°C) after 3 days storage can free from E. coli O157:H7 without heating.",
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