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Food Control
Vol. 39, 20
14; Page: 128 - 134

Effects of temperatures and storage time on resting populations of Escherichia coli O157:H7 and Pseudomonas fluorescens in vitro

O. Modesto Olanya, Dike O. Ukuku, Brendan A. Niemira

Food Safety and Intervention Technologies Research Unit, U.S. Department of Agriculture, Agriculture Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, United States.

Abstract

Assessment of microbial interactions is crucial for documenting bacterial growth in pure and mixed cultures and their potential for biological applications. Pseudomonas fluorescens (non-plant pathogenic and non-pectinolytic) has been used as a biocontrol microbe for plant pathogens and food-borne bacteria. We determined the growth of Escherichia coli O157:H7 (Ec) and P. fluorescens(Pf) in monocultures and co-cultures in sterile distilled water (SDW), buffered peptone water (BPW) and trypticase soy broth (TSB). The effects of temperatures (5, 10, 15, 20, 25, 35, and 37 °C) and storage time (0, 2, 4, 6, 24, and 48 h) on bacteria populations were assessed. Bacteria counts in monocultures in SDW ranged from 2.14 to 3.03 and 2.54 to 3.31 Log CFU/ml for Ec and Pf; respectively. In BPW, mean bacteria counts (monocultures) ranged from 3.15 to 6.14 and 2.54 to 6.41 Log CFU/ml for Ec and Pf, respectively. Ec populations in co-culture varied with storage temperatures and time. After 48 h, Ec 43894 monocultures in TSB ranged from 2.17 to 8.75 and 2.31 to 8.85 Log CFU/ml at 20 and 35 °C; respectively. In co-cultures with Pf 2-79, Ec 43894 counts ranged from 1.71 to 5.83 (20 °C) and 1.90 to 9.03 Log CFU/ml (35 °C) in TSB. The reductions of Ec by Pf 2-79 varied among strains and generally ranged from 0.20 to 0.90, 0.63 to 1.18, and 0 to 0.56 Log CFU/ml in BPW (10 °C). Substrate availability, storage temperatures, and time significantly (P < 0.05) impacted Ec populations in co-culture. The liquid substrate experiments indicated suppressive conditions of Ec by Pf, however; the reduction of produce contamination by E. coli O157:H7 during transitory temperature abuse conditions such as the transportation of produce from fields needs further investigation.

Keywords: Temperature; Storage time; Escherichia coli O157:H7; Pseudomonas fluorescens; Interactions


 

 

 
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