Inactivation of Escherichia coli 0157:H7 by combinations of GRAS chemicals and temperature

摘要

Reported outbreaks of foodborne illness involving Escherichia coli O157:H7 have increased in the United States during the last decade, with a variety of food products being implicated as vehicles of infection. Studies were carried out to determine the efficacy of combinations of various GRAS chemicals and moderate temperatures to kill E.coli 0157:h7. A five-strain mixture of E.coli O157:h7 of approximately 10~8 cfu ml~-1 was inoculated into 0.1/100 peptone solution containing 1.0 or 1.5/100 lactic acid plus 0.1/100 hydrogen peroxide, 0.1/100 sodium benzoate or 0.005/100 glycerol monolaurate.