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Survival of Escherichia coli O157:H7 and Campylobacter jejuni in Bottled Purified Drinking Water under Different Storage Conditions

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Survival of Escherichia coli O157:H7 and Campylobacter jejuni that were separately inoculated into bottled purified drinking water was investigated during storage at 22, 4, and –18°C for 5, 7, and 2 days, respectively. Two inoculation levels were used, 1 and 10 CFU/ml (102 and 103 CFU/100 ml). In samples inoculated with 102 CFU/100 ml, C. jejuni was not detectable (>2-log reduction) after storage under the conditions specified above. E. coli O157:H7 was detected on nonselective and selective media at log reductions of 1.08 to 1.25 after storage at 22°C, 1.19 to 1.56 after storage at 4°C, and 1.54 to 1.98 after storage at –18°C. When the higher inoculation level of 103 CFU/100 ml was used, C. jejuni was able to survive at 22 and 4°C, with 2.25- and 2.17-log reductions, respectively, observed on nonselective media. At these higher inoculation levels, E. coli O157:H7 was detectable at 22, 4, and –18°C, with log reductions of 0.76, 0.97, and 1.21, respectively, achieved on nonselective media. Additionally, E. coli O157:H7 showed significant differences in culturability (P < 0.05) on the nonselective and selective culture media under the different storage conditions, with storage at –18°C for 2 days being the treatment most inhibiting. The percentage of sublethal injury of E. coli O157:H7 ranged from ∼33 to 75%, indicating that microbial examination of bottled water must be done carefully, otherwise false-negative results or underestimation of bacterial numbers could pose a health risk when low levels of pathogens are present.

Document Type: Research Article


Affiliations: 1: Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan. 2: School of Food Science, Box 646376, Washington State University, Pullman, Washington 99164-6376, USA 3: Water and Environment Research and Study Center, The University of Jordan, Amman 11942, Jordan

Publication date: February 1, 2011

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