title: Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree.
abstract: OBJECTIVE
  This study was conducted to validate combined heat and acid treatments for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an acidified brine containing, or pickled, asparagus model food.
  
  
  RESULTS
  A mixture of three strains of E. coli O157:H7, L. monocytogenes and S. typhimurium were inoculated onto pickled asparagus samples. Combinations of various concentrations of acetic acid [0%, 0.25%, 0.5%, 0.75%, 1%, 1.5% and 2% (v/v)] and various temperatures (40 degrees C, 50 degrees C, 60 degrees C and 75 degrees C) were investigated. Following treatment, asparagus samples were stored at room temperature and enumerated at 0, 0.5, 1, 2 and 3 days. Heat and acetic acid treatments were synergistic. The inhibitory effects of these combined treatments on the tested foodborne pathogens were also effective during storage. Loss of green colour in the pickled asparagus significantly increased with increasing concentrations of acetic acid.
  
  
  CONCLUSIONS
  Using a combination of mild heat and acetic acid treatments can successfully control E. coli O157:H7, L. monocytogenes and S. typhimurium in pickled asparagus, combinations of heat and acid are synergistic and effective treatments can be selected to reduce adverse effect on colour which occur during product storage.
  
  
  CONCLUSIONS
  Mild heating plus acetic acid treatment are synergistic, so combined treatments can be developed, which would lower the temperature and amount of acetic acid required for minimally processed vegetables while maintaining pathogen control.
authors.affiliation: Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376, USA.
authors.forename: J-H
authors.initials: JH
authors.lastname: Shin
authors.forename: S-Y
authors.initials: SY
authors.lastname: Lee
authors.forename: R H
authors.initials: RH
authors.lastname: Dougherty
authors.forename: B
authors.initials: B
authors.lastname: Rasco
authors.forename: D-H
authors.initials: DH
authors.lastname: Kang
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology*; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D027761:Asparagus Plant / Q000382:microbiology*; D001419:Bacteria / Q000187:drug effects* / Q000254:growth & development; D003116:Color; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development; D012486:Salmonella typhimurium / Q000187:drug effects / Q000254:growth & development
chemical_list: D000900:Anti-Bacterial Agents; D019342:Acetic Acid