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Escherichia coli O157: H7 Growth in Laboratory Media as Affected by Phenolic Antioxidants
Author(s) -
OGUNRINOLA OLUYEMI A.,
FUNG DANIEL Y.C.,
JEON IKE J.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb10923.x
Subject(s) - butylated hydroxyanisole , propyl gallate , escherichia coli , chemistry , citric acid , food science , incubation , antimicrobial , laboratory flask , butylated hydroxytoluene , preservative , antioxidant , microbiology and biotechnology , biochemistry , biology , organic chemistry , gene
Five strains of Escherichia coli O157:H7 with ATCC 11775 E. coli were grown in brain heart infusion (BHI) broth (pH 5.8, adjusted with citric acid) and treated with butylated hydroxyanisole (BHA), butylated hy‐droxytoluene (BHT), tertiary butylhydroquinone (TBHQ), and propyl gallate (PG) individually or combined. Additives ranged from 100–400 ppm with inocula levels between 5 and 104 CFU/mL in tissue culture plates or in flasks; samples were incubated at 4°C or 37°C for 24 hr. Additive antimicrobial efficacy varied with inoculum level and incubation temperature. BHA at <200 ppm was bactericidal on all strains. Poly‐hydroxyl additives (TBHQ, PG) were less effective at 4°C. BHA‐BHT combinations were synergistic at 4°C.