Inactivation of Shiga Toxin-Producing Escherichia coli in Single-Strength Lemon and Lime Juices Containing Preservatives

摘要

The objective of this study was to determine the inactivation of non-O157 Shiga toxin-producing Escherichia coli (STEC) serotypes in comparison with O157 STEC in commercially produced, shelf-stable lemon and lime juices. The present validation tests confirmed that storage of the juices containing preservatives at room temperatures (22℃) for 3 days (72 h) ensures a >6-log reduction of 026, 045, O103, O111, O121, O145, and O157 STEC. These results demonstrate that non-0157 STEC had survival abilities comparable to those of E. coli O157:H7 strains in acidic food products such as lemon and lime juices (pH 2.5 ± 0.1); therefore, the storage conditions deemed to inactivate E. coli O157:H7 similarly inactivate the non-0157 serotypes.