Document Detail

Effect of oxygen concentration and redox potential on recovery of sublethally heat-damaged cells of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes.
MedLine Citation:
PMID:  9674145     Owner:  NLM     Status:  MEDLINE    
The measured heat resistance of cells of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes was up to eightfold greater when they were grown, heated and recovered anaerobically rather than aerobically. Measured heat resistance was highest when anaerobic gas mixtures were used (time at 59 degrees C for a 6-decimal (6-D) reduction of E. coli O157:H7, 19-24 min); moderate when low concentrations of oxygen (0.5-1%) were included (time for a 6-D reduction, 5-17 min); and lowest when higher concentrations of oxygen (2-40%) were used (time for a 6-D reduction, 3 min). This effect was principally attributed to the recovery conditions, and a greater effect was noted at lower heating temperatures. The use of reduced oxygen concentration (< 2% O2), e.g. packing under an anaerobic gas mixture or a vacuum, might therefore increase the risk of these pathogens surviving heat treatments applied to food. It is also possible that foods that are packed in air but with a low redox potential might allow the survival of heated cells, and thus the anticipated level of safety might not be achieved.
S M George; L C Richardson; I E Pol; M W Peck
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of applied microbiology     Volume:  84     ISSN:  1364-5072     ISO Abbreviation:  J. Appl. Microbiol.     Publication Date:  1998 May 
Date Detail:
Created Date:  1998-09-03     Completed Date:  1998-09-03     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  9706280     Medline TA:  J Appl Microbiol     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  903-9     Citation Subset:  IM    
Institute of Food Research, Colney, Norwich, UK.
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MeSH Terms
Escherichia coli O157 / growth & development*
Food Microbiology
Hot Temperature*
Listeria monocytogenes / growth & development*
Oxygen / pharmacology*
Salmonella enteritidis / growth & development*
Reg. No./Substance:

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