Abstract
The kinetic inactivation parameters of four wild strains and two enterotoxigenic strains ofEscherichia coli exposed to commercial calcium hypochlorite were determined. The four wild strains (1A, 3C, 4D and 8H) were isolated from lettuce bought in São Paulo (Brazil), and the two enterotoxigenic strains (TR69 and TR101) were originally isolated from human patients. Decimal reduction time ‘D’, for 10 mg L−1 available chlorine at pH 6.8, varied between 71.4 s for the wild strain 4D and 31.3 s for the toxigenic strain. The ‘D’ values obtained for wild strain 1A exposed to 5.0 mg L−1 available chlorine at pH 6.8 varied between 111.1 s and 41.7 s. The ‘D’ values obtained forE. coli strain TR69 exposed to 10 mg L−1 available chlorine varied from 15.2 s at pH 5.4 up to 83.3 s at pH 8.2. The use of the most resistant wild strain ofE. coli as a biological standard assures maximal effectiveness in controlling water contamination by chlorination.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Abe LE. 1990. Kinetics of inactivation ofEscherichia coli strains by chlorine in phosphate buffered solutions and by the vegetable washing procedures. Master Defense, Dept of Bioch Pharm. Techn-FBT-Pharmacy College, Univ of São Paulo, Brazil.
Adams MR, AD Hartley and LJ Cox. 1989. Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microbiol 6: 69–77.
American Public Health Association. 1985. Standard methods for the examination of water and wastewater. 16 edn, pp 298–300, 908–944, Washington.
Beer D de, R Srinivasan and PS Stewart. 1994. Direct measurement of chlorine penetration into biofilms during disinfection. Appl Environ Microbiol 60: 4339–4344.
Bonilha PRN. 1986. The incidence of enteropathogenic fecal coliforms of vegetables and their irrigating waters at the cultivation areas. Master Defense, Dept of Food Nutrition of Pharmacy College, Univ of São PauloBrazil.
Brackett RE. 1992. Shelf stability and safety of fresh produce as influenced by sanitation and disinfection. J Food Prot 55(10): 808–814.
Brian FL. 1988. Risks of practice, procedures and processes that lead to outbreaks of foodborne diseases. J Food Prot 51: 663–673.
Collins CH, MC Allwood, SF Bloomfield and A Fox. 1981. Disinfectants: their use and evaluation of effectiveness. pp 77–83. Society for Applied Bacteriology. Technical series, no 16, Academic Press, London.
Drapper NR and H Smith. 1981. Applied Regression Analysis. 2nd edn, John Wiley, New York.
Dychdala GR. 1993. Chlorine and chlorine compounds. In: Disinfection, Sterilization and Preservation, 3rd edn (Block SS, ed), pp 157–182. Lea & Febiger, Philadelphia.
Franco BDGM, BE Guth and IR Trabulsi. 1987. EnterotoxigenicEscherichia coli isolated from foods in São Paulo, Brazil. J Food Prot 50: 823–834.
Gelinas P, J Goulet, GM Tastayre and GA Picard. 1984. Effect of temperature and contact time on the activity of eight disinfectants. A classification. J Food Prot 47: 841–847.
Giese JH. 1991. Sanitization: the key to food safety and public health. Food Technology 45: 74–80.
Hays H, PR Ellike and WE Sandine. 1967. Microbial destruction by low concentration of hypochlorite and iodophor germicides in alkaline and acidified water. Appl Microbiol 14: 575–581.
Hurst WC and G Schuller. 1992. Fresh produce processing—an industry perspective. J Food Prot 55: 824–827.
Jawets E, JL Melnick and E Adelberg. 1980. Clinical Microbiology (Koogan G, ed), pp 211–215, Koogan Guanabara, Rio de Janeiro.
Kitagawa SMS. 1984. Study of the epidemiology of infectious intense diarrhea in children. PhD thesis, Medicine College of São Paulo, Brazil.
Kornacki JL and EH Marth. 1982. Food borne illness caused byEscherichia coli. J Food Prot 45: 1051–1067.
Leitão MF de F, E Monteiro Filho, I Delazari and E Angelucci. 1981. Effect of chemical disinfectants for reducing bacterial contamination in lettuce (Lactuca sativa). Bol Inst Tecnol Aliment, Campinas, Brazil 18: 201–226.
Mermelstein NH. 1993. ControllingE. coli 0157:H7. Food Technol 47: 90–91.
Motes ML and JT Peeler. 1991. Field evaluation of the mug assay for enumeratingEscherichia coli in seawater and oyster from southeastern United States. J Food Prot 54: 246–248.
Oliver SP, MJ Lewis, TL Ingle, BE Gillespie, KR Matthews and HH Dowlen. 1993. Premilking teat disinfection for the prevention of environmental pathogen intramammary infections. J Food Prot 56: 852–855.
Park DL, SM Rua Jr, and RF Acker. 1991. Direct application of a new hypochlorite sanitizer for reducing bacterial contamination on foods. J Food Prot 54: 960–965.
Ridgway HF and BH Olson. 1982. Chlorine resistance patterns of bacteria from two drinking water distribution systems. Appl Environ Microbiol 44: 973–987.
Stumbo CR. 1965. Thermobacteriology in Food Processing. Academic Press, New York.
Ward NR, RL Wolfe and BH Olson. 1984. Effect of pH, application technique, and chlorine-to-nitrogen ratio on disinfectant activity of inorganic chloramines with pure cultures bacteria. Appl Environ Microbiol 48: 508–514.
Wei CI, DL Cook and JR Kirk. 1985. Use of chlorine compounds in the food industry. Food Technol 39: 107–115.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Penna, T.C.V., Schaffner, D., Abe, L.E. et al. Inactivation of Brazilian wild type and enterotoxigenicEscherichia coli by chlorine. Journal of Industrial Microbiology 16, 57–61 (1996). https://doi.org/10.1007/BF01569922
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF01569922