TABLE 1.
Pressure-inactivation of different strains of E. coli in food.
| Escherichia coli serotype (number of strains) or strain number | P/T (MPa/°C) | Time (min) | Lethality2 | Products (Reference) |
|---|---|---|---|---|
| Meat and meat products | ||||
| O103:H5 (1) | 600/24–30 | 3.3 | 3.3 | Sausage Omer et al. (2010) |
| O157:H7 (4) | 600/28–37 | 1–5 | >4.7 | RTE meats Porto-Fett et al. (2010) |
| O157:H7 (4) O157:NM | 600/34 | 3 | 4 | RTE meats Gill and Ramaswamy (2008) |
| O157:H7 (1) | 400/12 | 20 5 × 5 × 5 |
4.39 4.96 |
Ground beef Morales et al. (2008) |
| O157:H7 (5) | 400/20 400/–5 |
10 | 3 1 |
Ground beef Black et al. (2010) |
| O26, O121, O145 and O157 (4) | 600/25 | 3 | 2–6 | Ground beef Liu et al. (2015) |
| O26, O45, O103, O111, O121, O145, O157 (11) | 450/20 | 5 | 3.5–4.4 | Ground beef Hsu et al. (2015) |
| AW1.7 and LMM1030 | 400/40 | 30 | 3–5 | Ground poultry Liu et al. (2012) |
| PARC 449, 05-6544, 03-2832, 03-6430, and C0283 AW1.7, AS1.3, GM16.6, DM18.3, and MG1655 |
600/20 | 5 | 2 1.8 |
Ground beef Garcia-Hernandez et al. (2015) |
| O157:H7 FDA5187 | 400/30 | 20 | 1 | Ground beef Baccus-Taylor et al. (2015) |
| Milk and dairy products | ||||
|
O59:H21 (1) O157:H7 (1) |
400/20 | 10 | 4.28 4.05 |
Cheese De Lamo-Castellví et al. (2006) |
| ATCC 11229 | 590/5 | 1 × 1 × 1 | 4 | Milk Drake et al. (1997) |
| ATCC 43888 | 350/25 | 15 | 1 | Skim milk Nakimbugwe et al. (2006) |
| O157:H7 (2) | 350/50 | 5 | >8 | Milk Alpas and Bozoglu (2000) |
| ATCC 11303, ATCC 11775, MG1655, and ATCC 43888 | 550/20 | 15 | 2–6 | Milk Garcia-Graells et al. (2000) |
| Fruit juices, vegetable, and fruit products | ||||
| O157:H7 (5) | 450/21 | 2 | 6 | Strawberry puree Huang et al. (2013) |
| O26, O45, O103, O111, O121, O145, O157 (11) | 450/20 | 5 | >9 | Strawberry puree Hsu et al. (2014) |
| O157:H7 (2) | 350/50 | 5 | >8 1–2 |
Orange juice Alpas and Bozoglu (2000) Orange juice |
| O157:H7 (1) | 500/20 | 5 |
5 |
Tomato juice |
| 5 | Apple juice Jordan et al. (2001) | |||
| MG1655, LMM1010, LMM1030 | 400/20 300/20 |
15 15 |
1 – >4 1 – >4 |
Orange juice Apple juice Garcia-Graells et al. (1998) |
| O157:H7 (3) | 620/15 | 2 | 8.34 0.41 |
Grapefruit juice Grapefruit juice Apple juice Teo et al. (2001) |
| O157:H7 (1) | 550/6 | 2 | 1.92 | Apple juice Whitney et al. (2008) |
| O157:H7 (6) | 550/6 | 2 | 1–4.4 | Apple juice Whitney et al. (2007) |
| ATCC 25922 | 400/25 | 3 | 4.82 | Cashew apple juice Lavinas et al. (2008) |
| ATCC 11775 | 300/20 | 5 5 |
4 1 |
Kiwi fruit juice Pineapple juice Buzrul et al. (2008) Pineapple juice Buzrul et al. (2008) |
| 400/25 | 10 | 5 | Apple pieces | |
| LMM1010 | 400/40 | 10 | >7 | Apple pieces |
| 400/40 | 10 | 5 | Apple in 25% glucose Vercammen et al. (2012) | |
| ATCC 25922, O157:H7 (2) | 400/45 400/45 |
20 20 |
5.3 >7.7 |
Apple juice Ukuku et al. (2013) |
| O104:H4 | 400/42 300/50 |
10 10 |
3 3 |
Carrot juice (pH 5.1) Reineke et al. (2015) |
1VTEC are printed in bold; laboratory selected pressure resistant mutant strains are printed in italics.
2Lethality: Reduction of log(CFU/g) or log(CFU/mL).