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Determination of Antimicrobial Mechanisms of Hot Water and L-lactic Acid Carcass Interventions Against Escherichia coli O157:H7

Investigators
Taylor, T. Matthew; Smith, Stephen; Hardin, Margaret; Castillo, Alejandro
Institutions
Texas A&M University
Start date
2008
End date
2009
Objective
Escherichia coli O157:H7 remains a challenge for the beef industry. Research has shown carcass interventions consisting of hot water sprays paired with organic acid rinses to be highly effective at reducing pathogen loads on carcasses. Nevertheless, the mechanisms by which hot water and organic acid interventions interact to inhibit foodborne pathogens remain unclear. Hot water is thought to function primarily by physically dislodging loosely attached pathogens, thermal inactivation, or some combination thereof. A widely accepted theory of organic acid action states that at reduced environmental pH, the protonated acid penetrates the bacterium�s interior. This consequently induces a cascade of microbial responses designed to ultimately restore pH balance to the pathogen interior. At sufficient acid levels, the cell will be forced to repeatedly expel protons at the cost of energy reserves. This model has been criticized as too simplistic in its assertion that antimicrobial activity results only by acidification of the bacterium interior. Accumulation of deprotonated acid in the cellular interior is thought to play a major role in the inhibition of cells by alkalinizing the cell and inhibiting synthesis of macromolecules.

The purpose of this research study was to determine the extent to which exposure to hot water would result in degradation to the outer membrane of E. coli O157:H7 and ultimately influence L-lactic acid inhibition of the pathogen.

More information
Findings: Exposure of E. coli O157:H7 to increasing temperatures for increasing intervals resulted in statistically greater inactivation of the pathogen via hot water. Log reductions ranged from approximately 3.0-7.0 log cycles, dependent upon exposure temperature and duration of 3 exposure. Increased exposure to heat produced significant increases in hydroperoxides from E. coli O157:H7 membrane lipids. No detectable surviving E. coli O157:H7 were recovered on microbiological medium following exposure to any experimental heating protocol and organic acid. Hot watertreated cells did not accumulate significant amounts of organic acid anion, presumably due to significant degradation to outer membrane lipids.
Funding Source
Nat'l. Cattlemen's Beef Assoc.
Project number
BC-2008-5
Categories
Bacterial Pathogens
Escherichia coli