Combined treatment with silver ions and organic acid enhances growth-inhibition of Escherichia coli O157:H7

Individual and combined treatment with silver ions and selected organic acids were evaluated for growth-inhibition of Escherichia coli O157:H7. The concentrations of silver ion were 0.1, 0.3, 0.5, and 1.0 ppm and, citric, lactic, maleic, succinic, and tartaric acids (0.05% and 0.1%) were used. The i...

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Bibliographic Details
Published in:Food control 2007-10, Vol.18 (10), p.1235-1240
Main Authors: Jo, Seong-Chun, Rim, A-Ram, Park, Hee-Jin, Yuk, Hyun-Gyun, Lee, Seung-Cheol
Format: Article
Language:English
Subjects:
antibacterial properties
bacterial contamination
citric acid
Combined treatment
Escherichia coli
Escherichia coli O157:H7
food contamination
food pathogens
food preservation
food preservatives
lactic acid
maleic acid
minimum inhibitory concentration
Organic acid
silver
Silver ion
succinic acid
synergism
tartaric acid
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Summary:Individual and combined treatment with silver ions and selected organic acids were evaluated for growth-inhibition of Escherichia coli O157:H7. The concentrations of silver ion were 0.1, 0.3, 0.5, and 1.0 ppm and, citric, lactic, maleic, succinic, and tartaric acids (0.05% and 0.1%) were used. The inhibitory effect was measured during the growth of E. coli O157:H7 in LB broth by optical density at 600 nm. For individual treatments, silver ion at all concentrations and organic acids at 0.1% had a stronger inhibitory effect than untreated control and 0.05% organic acid treatments. For combined treatments, 1.0 ppm of silver ion with 0.1% of organic acids had the greatest inhibitory effect on E. coli O157:H7 growth. With different concentrations, combination with 1.0 ppm of silver ion and 0.05% of organic acids showed greater inhibitory effect than combination with 0.3 ppm of silver ion and 0.1% of organic acids. Combined treatment with silver ion and organic acid showed the enhanced inhibitory effect of E. coli O157:H7 compared to individual treatments. The present study indicated that growth-inhibiting effect of combined treatment was dependant on the concentration of silver ion rather than that of organic acid.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2006.07.024