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Nonthermal death of Escherichia coli


Shadbolt, CT and Ross, T and McMeekin, TA, Nonthermal death of Escherichia coli, International Journal of Food Microbiology, 49, (3) pp. 129-138. ISSN 0168-1605 (1999) [Refereed Article]

DOI: doi:10.1016/S0168-1605(99)00060-4


The destruction of Escherichia coli M23 OR.H- using lethal water activity levels and nonlethal temperatures was investigated. Death rates were measured for a combination of four growth-permissible temperatures (15°C, 25°C, 40°C and 45°C) and four distinctly lethal water activities (0.75, 0.83, 0.88 and 0.90). In addition, death rates were measured at two temperatures (4°C and 50°C) outside the growth range of E. coli. Death rate increased both at higher temperature or lower water activity. Inactivation curves resulting from exposure of E. coli to osmotic stress were biphasic. The initial rate of death was followed by a slower second phase decline, or 'tailing' effect. Addition of chloramphenicol to the suspending medium reduced the tailing effect and suggested that tailing was caused by de novo protein synthesis. Copyright (C) 1999 Elsevier Science B.V.

Item Details

Item Type:Refereed Article
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Microbial ecology
Objective Division:Expanding Knowledge
Objective Group:Expanding knowledge
Objective Field:Expanding knowledge in the environmental sciences
UTAS Author:Shadbolt, CT (Mr Craig Shadbolt)
UTAS Author:Ross, T (Professor Tom Ross)
UTAS Author:McMeekin, TA (Professor Thomas McMeekin)
ID Code:17556
Year Published:1999
Web of Science® Times Cited:44
Deposited By:Agricultural Science
Deposited On:1999-08-01
Last Modified:2000-05-16

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