アカデミックプラザ2013

研究概要

Advanced processing technologies to inactivate Shiga Toxin-Producing Escherichia coli on Beef

研究機関名

The University of Georgia

代表者

Professor Yen-Con Hung

本研究の主旨

Non-O157 shiga toxin producing Escherichia coli (STEC) are one of the most important emerging groups of food borne pathogens in the recent times. It has been estimated that non-O157 STEC causes approximately 112,752 cases of food borne illness in the United States. U.S. Department of Agriculture Food Safety and Inspection Service has added detection of the top six major non-O157 STEC (O26, O45, O103, O121, O111 and O145) together with O157:H7 as adulterants in some beef products. It is important for the food processing industry to verify the CCPs in their current HACCP plan can also control the top six major non-O157 STEC.
The resistance of thirty two strains of E. coli O157:H7 and six major serotypes of non-O157 STEC (O26, O45, O103, O121, O111 and O145) plus E. coli O104:H4 was tested against EO water, UV and IR treatments and other sanitizers. The results indicate that different strains of same serotype can differ in their resistance toward an intervention treatment. The resistance of STEC cocktails against EO water using sequential inoculation method was determined as E. coli O157≥ O103≥ O26≥ 0111≥ O121≥ 045> O145. These results indicate that EO water treatment that reduces E. coli O157:H7 can equally if not more effectively reduce other non-O157 STEC tested. The bacterial reduction increased with increase in UV exposure time as well as the increase in UV intensity. To compare the resistance of various STEC serogroups and strains to UV treatment, a D value derived from the slope of linear portion of the survival curves was calculated. It was observed that the strain 5 of E. coli O157:H7 serogroup was the most resistant one to UV treatment with D values for UV intensities of 1.04 mW/cm2, 1.92 mW/cm2 and 3.02 mW/cm2 at 87 sec, 69 sec, and 34 sec; respectively.

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