Ability of colicin V to control Escherichia coli O157:H7 in ground beef

Culture counts of Escherichia coli O157:H7 showed that colicin V caused rapid death in buffered (pH 7) cell suspensions at 30C. A decrease in optical density of cell suspensions indicated that colicin V lysed cells. Decreased optical densities were proportional to increased colicin V concentrations....

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Bibliographic Details
Published in:Journal of food safety 2006-05, Vol.26 (2), p.103-114
Main Authors: Abercrombie, John G, Paynter, Malcolm J.B, Hayasaka, Steven S
Format: Article
Language:English
Subjects:
antibacterial properties
bacterial contamination
Biological and medical sciences
colicins
Escherichia coli
Escherichia coli O157:H7
food contamination
Food industries
Food microbiology
food pathogens
food preservatives
food storage
Fundamental and applied biological sciences. Psychology
ground beef
Meat and meat product industries
natural additives
plate count
refrigeration
storage temperature
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Summary:Culture counts of Escherichia coli O157:H7 showed that colicin V caused rapid death in buffered (pH 7) cell suspensions at 30C. A decrease in optical density of cell suspensions indicated that colicin V lysed cells. Decreased optical densities were proportional to increased colicin V concentrations. Colicin V was also effective in killing E. coli O157:H7 in ground beef at 4, 20 and 30C. Initial rates of killing were directly proportional to temperature.
ISSN:0149-6085
1745-4565
DOI:10.1111/j.1745-4565.2006.00035.x