Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157: H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium

Min-Suk Rhee, Sun Young Lee, Richard H. Dougherty, Dong Hyun Kang

Research output: Contribution to journalArticle

75 Citations (Scopus)

Abstract

This study was designed to investigate the individual and combined effects of mustard flour and acetic acid in the inactivation of food-borne pathogenic bacteria stored at 5 and 22°C. Samples were prepared to achieve various concentrations by the addition of acetic acid (0, 0.5, or 1%) along with mustard flour (0, 10, or 20%) and 2% sodium chloride (fixed amount). Acid-adapted three-strain mixtures of Escherichia coli 0157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium strains (106 to 107 CFU/ml) were inoculated separately into prepared mustard samples stored at 5 and 22°C, and samples were assayed periodically. The order of bacterial resistance, assessed by the time required for the nominated populations to be reduced to undetectable levels against prepared mustards at 5°C, was S. enterica serovar Typhimurium (1 day) < E. coli 0157:H7 (3 days) < L. monocytogenes (9 days). The food-borne pathogens tested were reduced much more rapidly at 22°C than at 5°C. There was no synergistic effect with regard to the killing of the pathogens tested with the addition of 0.5% acetic acid to the mustard flour (10 or 20%). Mustard in combination with 0.5% acetic acid had less bactericidal activity against the pathogens tested than did mustard alone. The reduction of E. coli 0157:H7 and L. monocytogenes among the combined treatments on the same storage day was generally differentiated as follows: control < mustard in combination with 0.5% acetic acid < mustard alone < mustard in combination with 1% acetic acid < acetic acid alone. Our study indicates that acidic products may limit microbial growth or survival and that the addition of small amounts of acetic acid (0.5%) to mustard can retard the reduction of E. coli 0157:H7 and L. monocytogenes. These antagonistic effects may be changed if mustard is used alone or in combination with >1% acetic acid.

Original languageEnglish
Pages (from-to)2959-2963
Number of pages5
JournalApplied and Environmental Microbiology
Volume69
Issue number5
DOIs
Publication statusPublished - 2003 May 1

Fingerprint

Mustard Plant
Salmonella enterica
Escherichia coli O157
Listeria monocytogenes
Flour
anti-infective properties
Salmonella Typhimurium
Acetic Acid
acetic acid
flour
sodium chloride
sampling
inactivation
Sodium Chloride
Escherichia coli
bacterium
food
acids
acid
bacteria

ASJC Scopus subject areas

  • Environmental Science(all)
  • Biotechnology
  • Microbiology

Cite this

Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157 : H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium. / Rhee, Min-Suk; Lee, Sun Young; Dougherty, Richard H.; Kang, Dong Hyun.

In: Applied and Environmental Microbiology, Vol. 69, No. 5, 01.05.2003, p. 2959-2963.

Research output: Contribution to journalArticle

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abstract = "This study was designed to investigate the individual and combined effects of mustard flour and acetic acid in the inactivation of food-borne pathogenic bacteria stored at 5 and 22°C. Samples were prepared to achieve various concentrations by the addition of acetic acid (0, 0.5, or 1{\%}) along with mustard flour (0, 10, or 20{\%}) and 2{\%} sodium chloride (fixed amount). Acid-adapted three-strain mixtures of Escherichia coli 0157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium strains (106 to 107 CFU/ml) were inoculated separately into prepared mustard samples stored at 5 and 22°C, and samples were assayed periodically. The order of bacterial resistance, assessed by the time required for the nominated populations to be reduced to undetectable levels against prepared mustards at 5°C, was S. enterica serovar Typhimurium (1 day) < E. coli 0157:H7 (3 days) < L. monocytogenes (9 days). The food-borne pathogens tested were reduced much more rapidly at 22°C than at 5°C. There was no synergistic effect with regard to the killing of the pathogens tested with the addition of 0.5{\%} acetic acid to the mustard flour (10 or 20{\%}). Mustard in combination with 0.5{\%} acetic acid had less bactericidal activity against the pathogens tested than did mustard alone. The reduction of E. coli 0157:H7 and L. monocytogenes among the combined treatments on the same storage day was generally differentiated as follows: control < mustard in combination with 0.5{\%} acetic acid < mustard alone < mustard in combination with 1{\%} acetic acid < acetic acid alone. Our study indicates that acidic products may limit microbial growth or survival and that the addition of small amounts of acetic acid (0.5{\%}) to mustard can retard the reduction of E. coli 0157:H7 and L. monocytogenes. These antagonistic effects may be changed if mustard is used alone or in combination with >1{\%} acetic acid.",
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