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EFFECT OF HYDROGEN PEROXIDE CONCENTRATION AND pH ON INACTIVATION KINETICS OF ESCHERICHIA COLI
Author(s) -
RAFFELLINI SILVIA,
GUERRERO SANDRA,
ALZAMORA STELLA MARIS
Publication year - 2008
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2008.00128.x
Subject(s) - hydrogen peroxide , escherichia coli , kinetics , chemistry , bacteria , population , microbiology and biotechnology , biochemistry , biology , physics , genetics , demography , quantum mechanics , sociology , gene
ABSTRACT The inactivation kinetics of Escherichia coli ATCC 35218 in hydrogen peroxide solutions at different concentrations (0–3.00% w/v) and pH values (3.0–7.2) at 25C was studied. Effectiveness of H 2 O 2 solutions against E. coli ATCC 35218 appeared to improve at both higher H 2 O 2 concentrations and more acidic pH values. As the H 2 O 2 level was lowered, the influence of the pH of the solution on the rate of E. coli destruction was more notorious. Most of the inactivation semilogarithmic curves were not linear. Inactivation kinetics was modeled by using a Weibull type distribution of resistances. Quadratic polynomial models were applied to express the effects of H 2 O 2 concentration and pH on the exposure time needed to reduce the microbial population by 5 log.PRACTICAL APPLICATIONS This study gives useful information to predict the effect of H 2 O 2 treatment on Escherichia coli survival as a basis for understanding the only effects of hydrogen peroxide concentration and pH levels, without considering other factors involved in sanitization such as produce surface characteristics, microorganism attachment features and presence of organic material other than the bacteria. Further similar studies using different E. coli strains and other pathogenic bacteria, biofilms and fresh produce would allow to optimize hydrogen peroxide treatments, avoiding or minimizing adverse effects on quality of fresh produce.