The combined effects of acetic acid and mustard flour were investigated to ascertain their impact on Escherichia coli O157:H7 stored at 5 and 22°C. Samples were prepared with various concentrations of acetic acid (0, 0.25, 0.5, 0.75, and 1% [vol/vol]) combined with 10% (wt/vol) Baltimore or Coleman mustard flour and 2% (fixed; wt/vol) sodium chloride. An acid-adapted mixture of three E. coli O157:H7 strains (106 to 107 CFU/ml) was inoculated into prepared mustard samples that were stored at 5 and 22°C, and samples were assayed periodically for the survival of E. coli O157:H7. The numbers of E. coli O157:H7 were reduced much more rapidly at 22°C than at 5°C. E. coli O157:H7 was rapidly reduced to below the detection limit (<0.3 log10 CFU/ml) after 1 day at 22°C, whereas it survived for up to 5 days at 5°C. There was no synergistic or additive effect with regard to the killing of E. coli O157:H7 with the addition of small amounts of acetic acid to the mustard flour. When stored at 5°C, mustard in combination with 0.25 (M-0.25), 0.5 (M-0.5), and 0.75% (M-0.75) acetic acid exerted less antimicrobial activity than the control (M-0). The order of lethality at 5°C was generally M-0.25 = M-0.5 < M-0.75 = M-0 < M-1. The addition of small amounts of acetic acid (<0.75%) to mustard retards the reduction of E. coli O157:H7. Statistical reduction in populations of E. coli O157:H7 (P < 0.05) was enhanced relative to that of the control (mustard alone) only with the addition of 1% acetic acid. This information may help mustard manufacturers to understand the antimicrobial activity associated with use of mustard flour in combination with acetic acid.
Combined Effects of Mustard Flour, Acetic Acid, and Salt against Esherichia coli O157:H7 Stored at 5 and 22° C
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MIN-SUK RHEE, RICHARD H. DOUGHERTY, DONG-HYUN KANG; Combined Effects of Mustard Flour, Acetic Acid, and Salt against Esherichia coli O157:H7 Stored at 5 and 22° C. J Food Prot 1 October 2002; 65 (10): 1632–1636. doi: https://doi.org/10.4315/0362-028X-65.10.1632
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