Inactivation of Escherichia coli O157:H7 by high-intensity ultrasonication in the presence of salts.
Inactivation of Escherichia coli O157:H7 suspended in salt solutions (Na(2)PO(4), NaCl, NaNO(3), NH(4)Cl, CaCl(2), and AlCl(3)) at concentrations ranging from 0 to 5% (w/v) by high-intensity ultrasound at two different temperature conditions (ice water bath, 40 degrees C water bath) and three ultrasonic intensity levels (9.5, 21.8, 49.2 W/cm(2)) was determined. Increases in sonication treatment time, intensity, and temperature led to increased lethality of E. coli O157:H7. However, cell lethality, as a function of solute concentration, varied depending upon type of salt. CaCl(2), NaCl, NaNO(3), Na(2)PO(4), and NH(4)Cl had little or no effect on survival of E. coli O157:H7 (<1-log reduction) regardless of other treatment conditions at 9.5 W/cm(2). Concentrations of >0.5% of CaCl(2), NaNO(3), Na(2)PO(4), and NH(4)Cl adversely affected survival (1.0- to 1.6-log reduction) with treatment of 21.8 W/cm(2) in an ice bath and showed greater inactivation (1.2-4.0-log reduction) in the 40 degrees C water bath. Treatment of 49.2 W/cm(2) showed the greatest impact regardless of other parameters. In the 40 degrees C water bath, treatment for 10 min at 49.22 W/cm(2) led to total inactivation for cells suspended in 0.5% NH(4)Cl, 1% CaCl(2), 2% NaCl, 5% Na(2)PO(4), and all concentrations of AlCl(3). Complete inactivation also occurred in an ice bath for 5% AlCl(3), which was shown to be the most effective salt. The most efficient treatment combination was in the 40 degrees C water bath for 10 min at 49.2 W/cm(2) with 5% AlCl(3). Inactivation of E. coli O157:H7 is attributed to cavitation-induced shear forces, reaction of cavitation-generated hydrogen peroxide with microbial cell wall constituents and electrostatic interactions of dissociated salts with cell membranes.
Department of Food Science and Technology, Food Safety Center of Excellence, The University of Tennessee, Knoxville, Tennessee, USA.
Kimberly D
KD
Stanley
David A
DA
Golden
Robert C
RC
Williams
Jochen
J
Weiss
D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D019453:Escherichia coli O157 / Q000254:growth & development* / Q000502:physiology; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D012492:Salts / Q000494:pharmacology*; D013696:Temperature; D013997:Time Factors; D014465:Ultrasonics
D012492:Salts