Effect of ionic strength on inactivation kinetics of <i>Escherichia coli</i> O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets

Black, Jennifer; Jaczynski, Jacek

doi:10.1111/j.1365-2621.2007.01310.x

Cited by 12 publications

(5 citation statements)

References 20 publications

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“…Ionising irradiation produces electrically charged particles or ions by removing electrons from an atom (Fairand, ). Multiple studies have reported the effectiveness of e‐beam irradiation for the reduction of pathogens in food items (Black & Jaczynski, ; Aguirre et al ., ). Ionising irradiation has higher energy than nonionising irradiation such as light, microwaves and radio waves.…”

Section: Introductionmentioning

confidence: 99%

The effectiveness of electron beam irradiation to reduce or eliminate mould in cork stoppers

Corsi

Hernandez

Cruz

et al. 2015

Int J of Food Sci Tech

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Summary The objective of this research project was to reduce or eliminate moulds known to cause TCA using electron beam (e‐beam) irradiation. Four types of cork were inoculated with Paecilomyces viridis, Penicillium glabrum, Penicillium chrysogenum, Mucor racemosus, Trichoderma viride, Aspergillus oryzae and Cladosporium oxysporum. Cork samples were treated with 5, 10 or 15 kilograys (kGy) of e‐beam irradiation, respectively. Sensory evaluation revealed that irradiation had little or no effect on the overall quality of wine with irradiated corks stored for 56 months. Cork samples viewed under a scanning electron microscope (SEM) showed some structural changes compared to control corks. The results suggest that e‐beam irradiation can significantly reduce or eliminate the moulds known to cause TCA in cork.

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Section: Introductionmentioning

confidence: 99%

The effectiveness of electron beam irradiation to reduce or eliminate mould in cork stoppers

Corsi

Hernandez

Cruz

et al. 2015

Int J of Food Sci Tech

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“…High‐energy (MeV) continuous e‐beam has been applied toward the elimination of pathogenic microorganisms in food processing and food packaging (Allen and others 1995; Curry and others 2000; Watanabe 2000; Black and Jaczynski 2007a). The mechanism of bacterial inactivation by e‐beam is not conclusively known, but it is believed that it is similar to other types of ionizing radiation such as γ‐ray and X‐ray.…”

Section: Introductionmentioning

confidence: 99%

Inactivation Kinetics of Escherichia coli by Pulsed Electron Beam

Chalise¹,

Hotta²,

Matak³

et al. 2007

Journal of Food Science

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A novel and compact low-energy (keV) high-power pulsed electron beam (e-beam) that utilizes a secondary emission electron gun (SEEG) was designed and constructed. Escherichia coli JM 109 at a concentration of 10(6) CFU/mL was spread-plated on Luria-Bertani (LB) medium and subjected to the SEEG e-beam. The e-beam was administered as 1 or 5 pulses. The duration of a single pulse was constant at 5 micros, e-beam current density was constant at 25 mA/cm2, and e-beam energy varied between 60 and 82.5 keV. Following treatment with the SEEG e-beam, survivors of the irradiated E. coli samples were enumerated by a standard 10-fold dilution and spread-plated. The survivor curves were plotted on logarithmic scale as a function of e-beam dose. The D10-values were calculated as a negative reciprocal of the slope of the survivor curves. The D10-values for E. coli inactivated with 1- and 5-pulse SEEG e-beam were 0.0026 and 0.0217 Gy, respectively. These D10-values were considerably lower than published D10-values for E. coli inactivated with conventional high-energy continuous e-beam, likely due to shorter exposure time (t), greater current density (J), and a pulse mode of the SEEG e-beam. The SEEG e-beam showed promising results for microbial inactivation in a nonthermal manner; however, due to low energy of the SEEG e-beam, current applications are limited to surface decontamination. The SEEG e-beam may be an efficient processing step for surface inactivation of food-borne pathogens on ready-to-eat products, including fresh and leafy vegetables.

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“…Previous work by Black and Jaczynski (2006, 2007a demonstrated that sublethal growth conditions for E. coli O157:H7 such as freezing temperatures, reduced water activity (A w ), and elevated ionic strength (IS) increase the D 10 -values for E. coli O157:H7 in various food matrices subjected to e-beam. In the current research, we ensured that these factors did not affect the D 10 -value and therefore, did not confound increased radio-resistance due to repetitive e-beam processing at sub-lethal doses.…”

Section: Resultsmentioning

confidence: 99%

“…The IS was expressed as an equivalent % NaCl. The A w , IS, and pH of a food matrix in which the microorganisms are inactivated may affect microbial radio-resistance to e-beam and hence, could have a confounding effect on the D 10 -values determined in our experiments (Black and Jaczynski, 2007a;James et al, 2007). The optimum A w , IS, and pH of E. coli are 6-7, 0% and 0.995, respectively (The International Commission on Microbiological Specifications for Foods, 1996).…”

Section: Sample Preparationmentioning

confidence: 89%

“…enterica serotype Montevideo (James et al, 2007). Black and Jaczynski (2007a) found that pre-incubation of E. coli O157:H7 under sub-lethally high ionic strength (i.e., salt content) in meat food products induces crossprotection, resulting in increased radio-resistance to e-beam. Yuk and Marshall (2003) demonstrated that pre-incubation of E. coli O157:H7 at sub-lethally high temperatures (45°C) results in heat-adaptation and consequently, increased D 10 -value.…”

Section: Introductionmentioning

confidence: 99%

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Increased resistance of Escherichia coli O157:H7 to electron beam following repetitive irradiation at sub-lethal doses and an analysis of genes of Escherichia coli resistance

Levanduski¹

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Increased Resistance of Escherichia coli O157:H7 to Electron Beam Following Repetitive Irradiation at Sub-lethal Doses and an Analysis of Genes of Escherichia coli Resistance Leah Levanduski One way that food processors in the United States control food-borne pathogens in a non-thermal manner is with the application of electron beam (e-beam) radiation. Increased resistance of Escherichia coli O157:H7 to various stressors such as pH, temperature, ionic strength, and antibiotics has been demonstrated; therefore, the objective of this study was to determine if the D 10-value for E. coli O157:H7 (E. coli) in ground beef increases due to repetitive exposure to e-beam at sub-lethal levels. Ground beef samples were inoculated with an ATCC strain of E. coli and incubated to approximately 10 9 CFU/g followed by e-beam processing. Survivors were enumerated using a standard spread-plating technique. Colonies of E. coli survivors from the highest e-beam dose were isolated and grown for the next cycle of inoculation in ground beef and e-beam processing. Four such consecutive cycles of isolation and e-beam processing were performed. The D 10-values for E. coli survivors following each cycle of e-beam processing were calculated from survivor curves. The D 10-values increased (P < 0.05) with each subsequent cycle of e-beam processing, starting at 0.24±0.03 kGy for E. coli ATCC strain 35150 and reaching 0.63±0.02 kGy for E. coli isolate L3, which is the result of three cycles of e-beam exposure. Following four cycles of e-beam processing, radio-resistance increased for isolate L4 (P < 0.05), resulting in the survival of this strain to an e-beam dose of 3.0 kGy. The data demonstrates that e-beam can efficiently inactivate E. coli in food products; however, the organism demonstrated increased resistance when repeatedly subjected to sublethal e-beam processing. Although the exact mechanism of increased radio-resistance of E. coli to e-beam is unclear at the moment, based on the available literature regarding increased resistance of E. coli to various stressors, it is likely that some genetic mechanism is involved. Therefore, we are currently investigating this hypothesis through genome-wide expression analysis using micro-array technology.

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Effect of ionic strength on inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets

Cited by 12 publications

References 20 publications

The effectiveness of electron beam irradiation to reduce or eliminate mould in cork stoppers

The effectiveness of electron beam irradiation to reduce or eliminate mould in cork stoppers

Inactivation Kinetics of Escherichia coli by Pulsed Electron Beam

Increased resistance of Escherichia coli O157:H7 to electron beam following repetitive irradiation at sub-lethal doses and an analysis of genes of Escherichia coli resistance

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