Combined effects of heat,acetic acid,and salt for inactivating Escherichia coli O157:H7 in laboratory media |
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| Authors: | Sun-Young Lee Dong-Hyun Kang |
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| Affiliation: | 1. School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland;2. School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland;3. UCD Centre for Food Safety, University College Dublin, Belfield, Dublin 4, Ireland;4. School of Food Science & Environmental Health, Dublin Institute of Technology, Cathal Brugha St., Dublin, Ireland;5. Faculty of Veterinary Medicine, University of Kufa, Kufa, Najaf, Iraq;1. Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, Singapore 117543, Singapore;2. National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China;3. Department of Chemical and Biomolecular Engineering, National University of Singapore, 4 Engineering Drive 4, Singapore 117576, Singapore;4. Department of Food Science and Biotechnology, Kyungnam University, Changwon 631-701, Republic of Korea;1. Food Science and Technology Department, Faculty of Agriculture, Zabol University, Bonjar Ave, Zabol, Iran;2. Health and Food Quality Control Department, Faculty of Veterinary, Zabol University, Bonjar Ave, Zabol, Iran |
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| Abstract: | Heat, acid, and salt have been commonly used to ensure the microbial safety of foods and are often used in combinations in many food products. When combined, they can produce different results, such as additive, synergistic, and antagonistic effects. However, there has been little investigation into the effect of these combination treatments. Therefore, in this study, the effect of combined treatment of heat, acid, and salt was investigated in laboratory media. All possible paired combinations among three factors, heat (55 °C), acid (0.25% acetic acid, [v/v]) and salt (3%, [w/v]) were tested and compared with individual treatments for killing E. coli O157:H7 in laboratory media. When salt was combined with heat, there was no significant difference in reduction of E. coli O157:H7 (additive effect). However, when acid was combined with heat, there was a higher reduction of E. coli O157:H7 (synergistic effect). When salt was combined with acid treatment, salt gave protection against acid treatment (antagonistic effect), thus, there was lower reduction of E. coli O157:H7 in the combined treatment than in the single acid treatment. Depending on the combination of preserving factors, results were different. |
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