Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

Antagonistic effect of acetic acid and salt for inactivating Escherichia coli O157:H7 in cucumber puree

Authors
Lee, S. Y.Rhee, M. S.Dougherty, R. H.Kang, D. H.
Issue Date
4월-2010
Publisher
WILEY
Keywords
acetic acid; combination treatment; cucumber; Escherichia coli O157:H7; salt
Citation
JOURNAL OF APPLIED MICROBIOLOGY, v.108, no.4, pp.1361 - 1368
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF APPLIED MICROBIOLOGY
Volume
108
Number
4
Start Page
1361
End Page
1368
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/116688
DOI
10.1111/j.1365-2672.2009.04543.x
ISSN
1364-5072
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 degrees C. Methods and Results: Samples at various concentrations were prepared by the addition of acetic acid (0%, 0 center dot 25%, 0 center dot 5%, 0 center dot 75%, 1%, 2%, 2 center dot 5%, or 3%) along with NaCl (0% or 3%) and pureed cucumber (50% or 94%). The effect of storage temperature (5 and 22 degrees 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 center dot 01) and rate of reduction was more rapid at 22 degrees C than at 5 degrees 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 degrees 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 degrees 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 degrees C) after 3 days storage can free from E. coli O157:H7 without heating.
Files in This Item
There are no files associated with this item.
Appears in
Collections
Graduate School > Department of Biotechnology > 1. Journal Articles

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Researcher Rhee, Min Suk photo

Rhee, Min Suk
융합생명공학과
Read more

Altmetrics

Total Views & Downloads

BROWSE