Skip to main content

Reduction of Escherichia coli O157:H7 Populations in Soy Sauce, a Fermented Seasoning

Buy Article:

$37.00 plus tax (Refund Policy)


We studied five Escherichia coli O157:H7 strains in soy sauce which was incubated at 4, 18, or 30°C after inoculation. The cell numbers of E. coli O157:H7 decreased to an undetectable level (<20 CFU/ml) within 9 days in all the soy sauce samples at 30°C, but did not decrease in the 0.1 M phosphate-buffered saline (pH 7.0) control solution under the same conditions. Soy sauce reduced the cell numbers of bacteria at 18°C to a lesser extent than at 30°C, but to a greater extent than at 4°C. Components of soy sauce such as 10% or 16% NaCl, 5% ethanol, lactic acid, or acetic acid at pH 4.5, sodium benzoate (0.6 g/kg), or p-hydroxybenzoic acid n-butyl ester (0.05 g/liter) caused a reduction of the E. coli O157:H7 population at 30°C, and the anti-E. coli O157:H7 effect of each component was less than that of soy sauce. The fate of E. coli O157:H7 cells in a buffered solution containing various components of soy sauce resembled that in soy sauce at 30°C, which demonstrated the importance of the combination of the soy sauce components for its anti-E. coli O157:H7 action.

Document Type: Research Article

Affiliations: 1: Noda Institute for Scientific Research, Noda 399, Noda-shi, Chiba 278, Japan 2: Department of Biomedical Food Research, National Institute of Infectious Diseases, Toyama 1-23-1, Shinjuku-ku, Tokyo, 162, Japan

Publication date: June 1, 1998

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
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • Ingenta Connect is not responsible for the content or availability of external websites

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Partial Open Access Content
Partial Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect 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