Survival of Escherichia coli O157:H7 ATCC 43895 in a model apple juice medium with different concentrations of proline and caffeic acid.
The effects of proline and caffeic acid on the survival of Shiga toxin-producing Escherichia coli (STEC) O157:H7 strain ATCC 43895 in a model apple juice medium were studied. It is hypothesized that the inhibitory effect of caffeic acid may explain why almost all outbreaks of STEC O157:H7 infections linked to apple juice or cider have occurred in October or November.
Reinders
R D
RD
Department of the Science of Food of Animal Origin, Utrecht University, Utrecht, The Netherlands. R.D.Reinders@vvdo.vet.uu.nl
Biesterveld
S
S
Bijker
P G
PG
D001628:Beverages / Q000382:microbiology*; D002109:Caffeic Acids / Q000494:pharmacology; D003470:Culture Media; D004196:Disease Outbreaks; D004927:Escherichia coli Infections / Q000209:etiology; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development*; D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology*; D011392:Proline / Q000494:pharmacology; D019685:Rosales / Q000382:microbiology*; D012621:Seasons
D002109:Caffeic Acids; D003470:Culture Media; D011392:Proline; C040048:caffeic acid