Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7.

@article{Entani1998AntibacterialAO,
  title={Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7.},
  author={Etsuzo Entani and Mito Asai and Shigetomo Tsujihata and Yoshinori Tsukamoto and Michio Ohta},
  journal={Journal of food protection},
  year={1998},
  volume={61 8},
  pages={
          953-9
        }
}
The bacteriostatic and bactericidal actions of vinegar on food-borne pathogenic bacteria including enterohemorrhagic E. coli (EHEC) O157:H7 were examined. The growth of all strains evaluated was inhibited with a 0.1% concentration of acetic acid in the vinegar. This inhibition was generally increased in the presence of sodium chloride or glucose. There was almost no difference in sensitivity to the bacteriostatic action of vinegar among the strains of pathogenic E. coli. Vinegar had a… Expand
Survival mechanism of Escherichia coli O157:H7 against combined treatment with acetic acid and sodium chloride.
TLDR
The addition of salt increases the acid resistance of E. coli O157:H7 possibly by increasing its acid resistance response and consequently preventing the acidification of its cytoplasm by organic acids. Expand
Difference between Escherichia coli O157:H7 and non-pathogenic E. coli: survival and growth in seasonings.
TLDR
The survival and growth of Escherichia coli O157:H7 cells incubated with several seasonings, in comparison with those of non-pathogenic E. coli, were examined to determine survival ratios and found that incubation in the presence of 12.5% soy sauce allowed the growth of E. bacteria but reduced the viable cell numbers ofnon-pathogens. Expand
Effects of Organic Acids on Escherichia coli O157:H7 Independent of pH under Acidified Food Conditions
BJORNSDOTTIR, KRISTIN. Effects of organic acids on Escherichia coli O157:H7 independent of pH under acidified food conditions. (Under the direction of Dr. Fred Breidt.) Outbreaks of illness caused byExpand
Protective Effects of Organic Acids on Survival of Escherichia coli O157:H7 in Acidic Environments
TLDR
This is the first report of the protective effect of organic acids on the survival of E. coli O15:H7 under low-pH conditions, and d-Lactic acid had a greater protective effect than other acids at concentrations of 1 to 20 mM. Expand
Survival of Escherichia coli in foods
TLDR
The ability to survive in foods for long periods of time confirms the need for reliable control measures where contamination is possible or likely, e.g. proper handling and thorough cooking of beefburgers. Expand
Escherichia coli O157:H7 strains isolated from environmental sources differ significantly in acetic acid resistance compared with human outbreak strains.
TLDR
Temperature, pH, and atmospheric conditions are key factors in establishing strategies for improving the safety of acidified foods and resistance to acetic acid increases as temperature decreased to 15 degrees C for a given pH. Expand
Acid Resistance and Molecular Characterization of Escherichia coli O157:H7 and Different Non-O157 Shiga Toxin-Producing E. coli Serogroups.
TLDR
It is indicated that some non-O157 STEC strains may have higher AR than STEC O157:H7 strains under specific acidic conditions, and the addition of glutamic acid provided enhanced protection against exposure to AAS. Expand
Assessment of bactericidal activity of some essential oils from medicinal plants and selected food additives on Salmonella enteritidis , Staphylococcus aureus and Escherichia coli
The aim of the present study was to investigate and compare between the antibacterial properties of some essential oils derived from some medicinal plants and food additives against food borneExpand
Minimum bacteriostatic and bactericidal concentrations of household sanitizers for Escherichia coli strains in tryptic soy broth
Abstract The minimum bacteriostatic and bactericidal concentrations of various household sanitizers were determined for four different strains of Escherichia coli grown in tryptic soy broth. TheExpand
Antimicrobial Effects of Mustard Flour and Acetic Acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica Serovar Typhimurium
TLDR
It is indicated that acidic products may limit microbial growth or survival and that the addition of small amounts of acetic acid to mustard can retard the reduction of E. coli O157:H7 and L. monocytogenes. Expand
...
1
2
3
4
5
...