title: Inactivation of Shiga toxin-producing Escherichia coli in single-strength lemon and lime juices containing preservatives.
abstract: The objective of this study was to determine the inactivation of non-O157 Shiga toxin-producing Escherichia coli (STEC) serotypes in comparison with O157 STEC in commercially produced, shelf-stable lemon and lime juices. The present validation tests confirmed that storage  of the juices containing preservatives at room temperatures (22°C) for 3 days (72 h) ensures a >6-log reduction of O26, O45, O103, O111, O121, O145, and O157 STEC. These results demonstrate that non-O157 STEC had survival abilities comparable to those of E. coli O157:H7 strains  in acidic food products such as lemon and lime juices (pH 2.5 ± 0.1); therefore, the storage conditions deemed to inactivate E. coli O157:H7 similarly inactivate the non-O157 serotypes.
authors: Grocery Manufacturers Association, 1350 I Street N.W., Suite 300, Washington, DC 20005, USA.
authors: Ai
authors: A
authors: Kataoka
authors: Elena
authors: E
authors: Enache
authors: Maria
authors: M
authors: Sohail
authors: Philip H
authors: PH
authors: Elliott
authors: D Glenn
authors: DG
authors: Black
mesh_terms: D002957:Citrus / Q000737:chemistry*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D005520:Food Preservatives / Q000494:pharmacology*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D050296:Microbial Viability; D022621:Shiga Toxin / Q000032:analysis*; D054323:Shiga-Toxigenic Escherichia coli / Q000187:drug effects* / Q000254:growth & development; D013997:Time Factors
chemical_list: D005520:Food Preservatives; D022621:Shiga Toxin