Synergistic effect of high temperature and high pH on the destruction of Salmonella enteritidis and Escherichia coli O157:H7

Yeow Lim Teo, Timothy J. Raynor, Kameswar R. Ellajosyula, Stephen John Knabel

Research output: Contribution to journalArticlepeer-review

30 Scopus citations

Abstract

This study was undertaken to determine if high temperature and high pH interact synergistically to enhance the rate of destruction of two important gram-negative foodborne pathogens, Escherichia coli O157:H7 and Salmonella enteritidis. The rates of destruction in NaHCO3-NaOH buffers at pH 7.0, 10.0, and 11.0 were determined at 35, 40, 45, 50, 55, 60, and 65°C. Use of an improved heating protocol eliminated a 'tailing effect' at longer exposure times. The present study demonstrated that the combination of high pH and high temperature resulted in a highly significant synergistic interaction (P > F = 0.0001), which caused rapid death of both E. coli O157:H7 and S. enteritidis. This 'alka-therm' technology might be used commercially to destroy gram-negative foodborne pathogens on various raw agricultural commodities.

Original languageEnglish (US)
Pages (from-to)1023-1030
Number of pages8
JournalJournal of Food Protection
Volume59
Issue number10
DOIs
StatePublished - Jan 1 1996

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

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