Inactivation of Escherichia coli JM109, DH5a, and O157:H7 suspended in Butterfield’s Phosphate Buffer by gamma irradiation - (Journal of Food Science (OnlineEarly Articles). )
February 3, 2008 – 7:23 pmABSTRACT:
Food irradiation is a safe and effective method for inactivation of pathogenic bacteria, including Escherichia coli O157:H7, in meat, leafy greens, and complex ready-to-eat foods without affecting food product quality. Determining the radiation dose needed to inactivate E. coli O157:H7 in foods and the validation of new irradiation technologies are often performed through inoculation of model systems or food products with cocktails of the target bacterium, or use of single well-characterized isolates. In this study, the radiation resistance of 4 E. coli strains, 2 DNA repair deficient strains used for cloning and recombinant DNA technology (JM109 and DH5a) and 2 strains of serotype O157:H7 (C9490 and ATCC 35150), were determined. The D-10 values for C9490, ATCC 35150, JM109, and DH5a stationary phase cells suspended in Butterfield’s Phosphate Buffer and irradiated at 4 °C were 229 (± 9.00), 257 (± 7.00), 61.2 (± 10.4), and 51.2 (± 8.82) Gy, respectively. The […]
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