Skip to main content

Changes in Heat Resistance of Escherichia coli O157:H7 Following Heat Shock

Buy Article:

$37.00 plus tax (Refund Policy)

Abstract:

This study examined the effects of a heat shock at 45°C for 30 min on the subsequent heat resistance of Escherichia coli O157:H7 ATCC 43894 in Trypticase soy broth (TSB) and ground beef slurry (GBS). Cultures were grown to stationary phase, stored for 24 h at 4 to 6°C, and then heat shocked to simulate consumer mishandling of meat during the summer. Control or heat-shocked ATCC 43894 cells were then transferred to prewarmed TSB (54, 58, and 62°C) or GBS (58°C) and refrigerated TSB and GBS that were subsequently heated to and held at 58°C (TSB and GBS) and 62°C (TSB only). Heat shock increased D values by 37, 68, and 50% in 54, 58, and 62°C prewarmed TSB, respectively, but had no significant effect on the D value in 58°C GBS. Immediate plating of heated samples yielded greater cell recovery than if samples were held on ice prior to plating. Heat shock did not lead to significant increases in D values when cells were transferred to 4°C TSB and GBS that were heated to the test temperature. This study showed that for E. coli O157:H7 ATCC 43894 the heat-shock effect was lost upon subsequent chilling and rewarming and overshadowed by the protective effects of ground beef constituents. The results do not support the hypothesis that short-term temperature abuse will significantly increase the heat resistance of E. coli O157:H7 in ground beef.

Keywords: E. COLI O157:H7; HEAT RESISTANCE; HEAT SHOCK

Document Type: Research Article

Affiliations: University of Wisconsin—Madison, Department of Food Science, 1605 Linden Drive, Madison, Wisconsin 53706-1565, USA

Publication date: September 1, 1997

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
iafp/jfp/1997/00000060/00000009/art00022
dcterms_title,dcterms_description,pub_keyword
6
5
20
40
5

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more