Food Science and Biotechnology

, Volume 23, Issue 3, pp 815–821 | Cite as

Effect of sodium hypochlorite (NaClO) sanitizer-induced stress on growth kinetics and morphological changes in Escherichia coli and Bacillus cereus spores

Research Article
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Abstract

Sanitizer-induced stress on the growth kinetics of Escherichia coli and Bacillus cereus spores was investigated. Morphologies of B. cereus vegetative cells and spores were also compared. Nonpathogenic E. coli and pathogenic E. coli O157:H7 and B. cereus spores were treated with 100 ppm sodium hypochlorite in inoculated broth and stored at 13, 18, 24, 30, and 36°C. The lag time (LT) of stressed E. coli was extended more at low temperatures, regardless of pathogenicity. E. coli and B. cereus vegetative cells were sensitive to a sanitizer treatment with NaClO. Stressed strains grew more rapidly than unstressed strains. However, sanitizer stress did not significantly (p>0.05) affect the LT and specific growth rate (SGR) of B. cereus spores, regardless of storage temperature. Transmission electron microscopy analysis also revealed that stress induced using the NaClO sanitizer caused morphological damage to B. cereus vegetative cells, but not to B. cereus spores.

Keywords

sodium hypochlorite sanitizer Bacillus cereus spore Escherichia coli O157:H7 transmission electron microscopy 
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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  1. 1.Department of Food and NutritionKyung Hee UniversitySeoulKorea

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