International Journal of Food Microbiology
International Journal of Food Microbiology
4 years ago

Biofilm of Escherichia coli O157:H7 on cantaloupe surface is resistant to lauroyl arginate ethyl and sodium hypochlorite

Biofilms formed by Escherichia coli O157:H7 on cantaloupe rind were characterized in this study. Cantaloupe rind pieces inoculated with E. coli O157:H7 B6-914 was sampled after 2, 12, and 24h incubation for imaging with cryo-scanning electron microscopy (Cryo-SEM) or treating with lauroyl arginate ethyl (LAE) or sodium hypochlorite (SHC). Cryo-SEM images showed that E. coli O157:H7 formed a biofilm within 12h on the rind surface. For rind samples treated with LAE or SHC, the residual cell counts were significantly different (p <0.05) between 2 and 12h incubation, and between 2 and 24h of incubation. For the 2h incubation samples, E. coli O157:H7 was undetectable (>5-log reduction) after treatment with 2000μg/mL of LAE or SHC. In contrast, for 12h incubation samples, 2000μg/mL of LAE or SHC could only achieve 1.74 or 1.86-log reduction, respectively. The study showed the low efficacy of LAE and SHC on cantaloupe rind surface to reduce the E. coli biofilm, suggesting the needs for cantaloupe cleaning methods beyond washing with conventional antimicrobial agents.

Publisher URL: www.sciencedirect.com/science

DOI: S0168160517303422

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