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Synergistic Effect of High Temperature and High pH on the Destruction of Salmonella enteritidis and Escherichia coli O157:H7

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This study was undertaken to determine if high temperature and high pH interact synergistically to enhance the rate of destruction of two important gram-negative foodborne pathogens, Escherichia coli O157:H7 and Salmonella enteritidis. The rates of destruction in NaHCO3-NaOH buffers at pH 7.0, 10.0, and 11.0 were determined at 35, 40, 45, 50, 55, 60, and 65°C. Use of an improved heating protocol eliminated a "tailing effect" at longer exposure times. The present study demonstrated that the combination of high pH and high temperature resulted in a highly significant synergistic interaction (P > F = 0.0001), which caused rapid death of bothE. coli O157:H7 and S. enteritidis. This "alka-therm" technology might be used commercially to destroy gram-negative foodborne pathogens on various raw agricultural commodities.


Document Type: Research Article

Affiliations: 106 Borland Laboratory, Depanment of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802, USA

Publication date: October 1, 1996

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