Antagonism by salt addition on treatment with short chain fatty acids with one carboxylic acid against Escherichia coli O157:H7. (March 2017)

• Record Type: Journal Article
• Authors: Bae, Young-Min; Lee, Sun-Young
• Is Part Of: Food control. Volume 73:Part B(2017)
• Page Start: 1327
• Page End: 1333
• Publication Date: 2017-03
• Subjects: Short chain fatty acids -- Salt -- Escherichia coli O157:H7 -- Combined effect -- Fatty acid composition; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2016.10.055
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: In our previous study, combinations of organic acid and salt showed varying effects against E. coli O157:H7 depending on the type of acid. Therefore, in order to determine whether chain length and acid structure could alter the combined effect with salt against E. coli O157:H7, the effectiveness of combining each of six types of short chain fatty acids (formic, acetic, oxalic, propionic, butyric, or 3-hydroxybutyric acid) with salt against E. coli O157:H7 was tested in this study. In addition, to elucidate the antagonistic mechanism of some acids by the addition of salt, changes in the fatty acid composition of E. coli O157:H7 cell membrane were determined. Treatment with a combination of oxalic acid and salts led to a greater reduction in E. coli O157:H7 compared to the acid treatment alone. However, resistance to short chain fatty acids was observed when formic, acetic, propionic, butyric, and 3-hydroxybutyric acid were combined with salt. An enhanced antagonistic effect was observed for simple short chain fatty acids with only one carboxyl acid in their chemical structure. Treatment with salt significantly increased the percentage of SFAs and CFAs in E. coli O157:H7. However, total fatty acid content of E. coli O157:H7 treated with a combination of acid and salt did not differ significantly from that of E. coli O157:H7 treated with acid alone; therefore, the protective mechanism of combining some short chain fatty acids and salt against E. coli O157:H7 requires further study. Highlights: Combined effects of acid and salt were different depending on type of organic acid. Antagonism was observed only in acid with one carboxyl acid in chemical structure. The fatty acid composition of cells was significantly changed in presence of salt.