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

  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},
  volume={61 8},
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.
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Escherichia coli O157:H7 strains isolated from environmental sources differ significantly in acetic acid resistance compared with human outbreak strains.
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Antimicrobial Effects of Mustard Flour and Acetic Acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica Serovar Typhimurium
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