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- W3047940171 abstract "Freezing treatment is widely used to extend the shelf life of food, but sublethally injured Escherichia coli O157:H7 caused by freezing and thawing is a potential threat in food safety. This study investigated the sublethal injury of E. coli O157:H7 (NCTC 12900) after exposure to different freezing treatments (freezing time: 4 h, 8 h, 12 h and 16 h, freezing liquids: PBS, LB and TSB, thawing temperatures: 4 °C, 25 °C and 37 °C). Freezing at −20 °C induced sublethally injured E. coli O157:H7 cells and the sublethal ratio of E. coli O157:H7 frozen in TSB and LB increased with freezing time prolonging. With thawing temperature increasing, the sublethal ratio of injured cells had no significant difference but the dead ratio significantly increased. In addition, with the nutrient in freezing liquid increasing, the sublethal ratio increased but dead ratio declined. Injured E. coli O157:H7 cells were completely recovered in TSB at 37 °C within 90 min Mn2+, Zn2+, and Fe2+ (≥1 mM) significantly promoted resuscitation, but Mg2+ and Ca2+ had no effects on the recovery. Cinnamaldehyde, thymol, carvacrol, gallic acid, rutin and chlorogenic acid effectively inhibited the repair of injured cells, and the lowest concentration completely inhibiting repair was 0.078 mg/mL, 0.039 mg/mL, 0.010 mg/mL, 0.156 mg/mL, 0.078 mg/mL and 0.039 mg/mL, respectively. These results provided a useful insight about detecting freeze-injured E. coli O157:H7 and inhibiting the recovery in food processing." @default.
- W3047940171 created "2020-08-13" @default.
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- W3047940171 date "2021-02-01" @default.
- W3047940171 modified "2023-10-17" @default.
- W3047940171 title "Sublethal injury and recovery of Escherichia coli O157:H7 after freezing and thawing" @default.
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- W3047940171 doi "https://doi.org/10.1016/j.foodcont.2020.107488" @default.
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