Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations

Autores
Raffellini, Silvia Monica; Schenk, Marcela Liliana; Guerrero, Sandra N.; Alzamora, Stella Maris
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effectiveness of hydrogen peroxide on the destruction of planktonic cells of Escherichia coli at different temperatures, pH and sanitizer concentrations was studied. Inactivation kinetics of E. coli exhibited a clear dependence on hydrogen peroxide concentration, pH and temperature. A Weibullian mathematical model successfully described the inactivation curves. Quantitative kinetic results obtained allowed to identify various combinations H2O2 concentration-pH-temperature for 5-log cycles reduction of E. coli. Flow cytometry analysis revealed induced H2O2 cytoplasm membrane damage. TEM observations indicated that H2O2 treatment resulted in rupture of outer and cytoplasm membranes and a more uniform granularity.
Fil: Raffellini, Silvia Monica. Universidad Nacional de Luján. Departamento de Tecnología; Argentina
Fil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
E. Coli
Hydrogen Peroxide
Inactivation Kinetics
Ph
Temperature
Time to 5-Log Reductions
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/68239
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrationsRaffellini, Silvia MonicaSchenk, Marcela LilianaGuerrero, Sandra N.Alzamora, Stella MarisE. ColiHydrogen PeroxideInactivation KineticsPhTemperatureTime to 5-Log Reductionshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effectiveness of hydrogen peroxide on the destruction of planktonic cells of Escherichia coli at different temperatures, pH and sanitizer concentrations was studied. Inactivation kinetics of E. coli exhibited a clear dependence on hydrogen peroxide concentration, pH and temperature. A Weibullian mathematical model successfully described the inactivation curves. Quantitative kinetic results obtained allowed to identify various combinations H2O2 concentration-pH-temperature for 5-log cycles reduction of E. coli. Flow cytometry analysis revealed induced H2O2 cytoplasm membrane damage. TEM observations indicated that H2O2 treatment resulted in rupture of outer and cytoplasm membranes and a more uniform granularity.Fil: Raffellini, Silvia Monica. Universidad Nacional de Luján. Departamento de Tecnología; ArgentinaFil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2011-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/68239Raffellini, Silvia Monica; Schenk, Marcela Liliana; Guerrero, Sandra N.; Alzamora, Stella Maris; Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations; Elsevier; Food Control; 22; 6; 6-2011; 920-9320956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2010.11.027info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713510004081info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:17:03Zoai:ri.conicet.gov.ar:11336/68239instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:17:04.222CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations
title Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations
spellingShingle Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations
Raffellini, Silvia Monica
E. Coli
Hydrogen Peroxide
Inactivation Kinetics
Ph
Temperature
Time to 5-Log Reductions
title_short Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations
title_full Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations
title_fullStr Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations
title_full_unstemmed Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations
title_sort Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations
dc.creator.none.fl_str_mv Raffellini, Silvia Monica
Schenk, Marcela Liliana
Guerrero, Sandra N.
Alzamora, Stella Maris
author Raffellini, Silvia Monica
author_facet Raffellini, Silvia Monica
Schenk, Marcela Liliana
Guerrero, Sandra N.
Alzamora, Stella Maris
author_role author
author2 Schenk, Marcela Liliana
Guerrero, Sandra N.
Alzamora, Stella Maris
author2_role author
author
author
dc.subject.none.fl_str_mv E. Coli
Hydrogen Peroxide
Inactivation Kinetics
Ph
Temperature
Time to 5-Log Reductions
topic E. Coli
Hydrogen Peroxide
Inactivation Kinetics
Ph
Temperature
Time to 5-Log Reductions
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effectiveness of hydrogen peroxide on the destruction of planktonic cells of Escherichia coli at different temperatures, pH and sanitizer concentrations was studied. Inactivation kinetics of E. coli exhibited a clear dependence on hydrogen peroxide concentration, pH and temperature. A Weibullian mathematical model successfully described the inactivation curves. Quantitative kinetic results obtained allowed to identify various combinations H2O2 concentration-pH-temperature for 5-log cycles reduction of E. coli. Flow cytometry analysis revealed induced H2O2 cytoplasm membrane damage. TEM observations indicated that H2O2 treatment resulted in rupture of outer and cytoplasm membranes and a more uniform granularity.
Fil: Raffellini, Silvia Monica. Universidad Nacional de Luján. Departamento de Tecnología; Argentina
Fil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The effectiveness of hydrogen peroxide on the destruction of planktonic cells of Escherichia coli at different temperatures, pH and sanitizer concentrations was studied. Inactivation kinetics of E. coli exhibited a clear dependence on hydrogen peroxide concentration, pH and temperature. A Weibullian mathematical model successfully described the inactivation curves. Quantitative kinetic results obtained allowed to identify various combinations H2O2 concentration-pH-temperature for 5-log cycles reduction of E. coli. Flow cytometry analysis revealed induced H2O2 cytoplasm membrane damage. TEM observations indicated that H2O2 treatment resulted in rupture of outer and cytoplasm membranes and a more uniform granularity.
publishDate 2011
dc.date.none.fl_str_mv 2011-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/68239
Raffellini, Silvia Monica; Schenk, Marcela Liliana; Guerrero, Sandra N.; Alzamora, Stella Maris; Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations; Elsevier; Food Control; 22; 6; 6-2011; 920-932
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/68239
identifier_str_mv Raffellini, Silvia Monica; Schenk, Marcela Liliana; Guerrero, Sandra N.; Alzamora, Stella Maris; Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations; Elsevier; Food Control; 22; 6; 6-2011; 920-932
0956-7135
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2010.11.027
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713510004081
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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