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Applied and environmental microbiology
Jun, 2001;67 (6): 2863-6.

Survival of Escherichia coli O157:H7 ATCC 43895 in a model apple juice medium with different concentrations of proline and caffeic acid.

R D Reinders, S Biesterveld, P G Bijker
Author Information
  1. R D Reinders: Department of the Science of Food of Animal Origin, Utrecht University, Utrecht, The Netherlands. R.D.Reinders@vvdo.vet.uu.nl
PMID: 11375209 DOI: 10.1128/AEM.67.6.2863-2866.2001

Abstract

The effects of proline and caffeic acid on the survival of Shiga toxin-producing Escherichia coli (STEC) O157:H7 strain ATCC 43895 in a model apple juice medium were studied. It is hypothesized that the inhibitory effect of caffeic acid may explain why almost all outbreaks of STEC O157:H7 infections linked to apple juice or cider have occurred in October or November.

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MeSH Term

Beverages
Caffeic Acids
Culture Media
Disease Outbreaks
Escherichia coli Infections
Escherichia coli O157
Food Microbiology
Fruit
Proline
Rosales
Seasons

Chemicals

Caffeic Acids
Culture Media
Proline
caffeic acid
Journal Article

Word Cloud

Created with Highcharts 10.0.0caffeicacidO157:H7applejuiceprolineEscherichiacoliSTECATCC43895modelmediumeffectssurvivalShigatoxin-producingstrainstudiedhypothesizedinhibitoryeffectmayexplainalmostoutbreaksinfectionslinkedcideroccurredOctoberNovemberSurvivaldifferentconcentrations

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