The influence of cyclic heating and cooling on Escherichia coli survival

Repeated heating and cooling in lethal (2-52 degree C) and nonlethal (2-37 degree C) temperature ranges resulted in cell death of Escherichia coli B/r and E. coli B sub(S-1) suspended in 0.01 M phosphate buffer, pH 7.0 at varying osmotic pressure, but not in cow's milk. The lethal effect increa...

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Bibliographic Details
Published in:Microbiology (New York) 2007-04, Vol.76 (2), p.172-176
Main Authors: Morozov, I. I., Petin, V. G.
Format: Article
Language:English
Subjects:
Escherichia coli
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Summary:Repeated heating and cooling in lethal (2-52 degree C) and nonlethal (2-37 degree C) temperature ranges resulted in cell death of Escherichia coli B/r and E. coli B sub(S-1) suspended in 0.01 M phosphate buffer, pH 7.0 at varying osmotic pressure, but not in cow's milk. The lethal effect increased with the rate of heating and cooling and with increasing suspension media tonicity; it may be caused by the temperature destabilization of cellular osmotic homeostasis.
ISSN:0026-2617
1608-3237
DOI:10.1134/S0026261707020075