Back
 FNS  Vol.2 No.8 , October 2011
Survival and Growth Characteristics of Escherichia coli O157:H7 in Pomegranate-Carrot and Pomegranate-Apple Blend Juices
Abstract: Unpasteurized fruit juice has been implicated in outbreaks of Escherichia coli O157:H7 (E. coli O157:H7). Meanwhile, certain fruit, such as pomegranate, contains antimicrobial components. The objective of this study was to investigate the survival and growth characteristics of E. coli O157:H7 on pomegranate juice in laboratory medium and in pomegranate-carrot and pomegranate-apple blend juices at different concentrations. Single strain of E. coli O157:H7 (E0019, H1730, and Cider) was inoculated into brain heart infusion (BHI) broth or a mixture of three strains was inoculated into the blended juices containing pomegranate juice. Our results showed that the addition of pomegranate juice inhibited the growth of tested E. coli O157:H7 in both laboratory medium and blended juices.The antimicrobial activity increased with increased concentrations of pomegranate juice (P < 0.001) and incubation times.The bacterial population was reduced by at least 2 log CFU/ml in BHI broth and juice blend samples in the presence of 20% and 40% Pomegranate juice respectively. Sensory evaluations performed using a 9 point hedonic scale showed significant satisfaction on using 40% pomegranate juice blend with carrot and apple juices. Our study suggests that pomegranate juice could be used as a natural antimicrobial in different food systems including juices to inhibit the growth of E. coli O157:H7.
Cite this paper: nullS. Ibrahim, T. Bor, D. Song and M. Tajkarimi, "Survival and Growth Characteristics of Escherichia coli O157:H7 in Pomegranate-Carrot and Pomegranate-Apple Blend Juices," Food and Nutrition Sciences, Vol. 2 No. 8, 2011, pp. 844-851. doi: 10.4236/fns.2011.28116.
References

[1]   R. L. Buchanan and M. P. Doyle, “Foodborne Disease Significance of Escherichia coli O157:H7 and Other Entero-Hemorrhagic E-coli,” Food Technology, Vol. 51, No. 10, 1997, pp. 69-76.

[2]   P. S. Mead, L. Slutsker, V. Dietz, L. F. McCaig, J. S. Bresee, C. Shapiro, P. M. Griffin and R. V. Tauxe, “Food-Related Illness and Death in the United States,” Emerging Infectious Diseases, Vol. 5, No. 5, 1999, pp. 607-625. doi:10.3201/eid0505.990502

[3]   P. Feng, “Escherichia-Coli Serotype O157-H7—Novel Vehicles of Infection and Emergence of Phenotypic Variants,” Emerging Infectious Diseases, Vol. 1, No. 2, 1995, pp. 47-52. doi:10.3201/eid0102.950202

[4]   P. Pathanibul, T. M. Taylor, P. M. Davidson and F. Harte, “Inactivation of Escherichia coli and Listeria Innocua in Apple and Carrot Juices Using High Pressure Homogenization and Nisin,” International Journal of Food Microbiology, Vol. 129, No. 3, 2009, pp. 316-320. doi:10.1016/j.ijfoodmicro.2008.12.020

[5]   L. L. Zaika, “Spices and Herbs—Their Antimicrobial Activity and Its Determination,” Journal of Food Safety, Vol. 9, No. 2, 1988, pp. 97-118. doi:10.1111/j.1745-4565.1988.tb00511.x

[6]   M. M. Tajkarimi, S. A. Ibrahim and D. O. Cliver, “Antimicrobial Herb and Spice Compounds in Food,” Food Control, Vol. 21, No. 9, 2010, pp. 1199-1218. doi:10.1016/j.foodcont.2010.02.003

[7]   M. M. Theron and J. F. R. Lues, “Organic Acids and Meat Preservation: A Review,” Food Reviews International, Vol. 23, No. 2, 2007, pp. 141-158. doi:10.1080/87559120701224964

[8]   E. Block, S. Naganathan, D. Putman and S. H. Zhao, “Allium Chemistry—Hplc Analysis of Thiosulfinates from Onion, Garlic, Wild Garlic (Ramsoms), Leek, Scallion, Shallot, Elephant (Great-Headed) Garlic, Chive and Chinese Chive—Uniquely High Allyl to Methyl Ratios in Some Garlic Samples,” Journal of Agricultural and Food Chemistry, Vol. 40, No. 12, 1992, pp. 2418-2430. doi:10.1021/jf00024a017

[9]   G. C. Yang, S. A. Ibrahim and C. E. Niedziela, “Antimicrobial Effect of Guava Products against Foodborne Pathogens,” Hortscience, Vol. 39, No. 4, 2004, pp. 778-778.

[10]   F. H. M. Mokbel, “Antibacterial and Antioxidant Activities of Banana (Musa, AAA cv. Carendish) Fruits Pee,” Food Chemistry, Vol. 94, 2005, pp. 529-534. doi:10.1016/j.foodchem.2004.11.042

[11]   A. Furiga, A. Lonvaud-Funel and C. Badet, “In vitro Study of Antioxidant Capacity and Antibacterial Activity on Oral Anaerobes of a Grape Seed Extract,” Food Chemistry, Vol. 113, No. 4, 2009, pp. 1037-1040. doi:10.1016/j.foodchem.2008.08.059

[12]   S. A. Ibrahim, H. Yang and C. W. Seo,” Antimicrobial Activity of Lactic Acid and Copper on Growth of Salmonella and Escherichia Coli O157:H7 in Laboratory Medium and Carrot Juice, “Food Chemistry, Vol. 109, No. 1, 2008, pp. 137-143. doi:10.1016/j.foodchem.2007.12.035

[13]   V. C. H. Wu, X. J. Qiu and Y. H. P. Hsieh, “Evaluation of Escherichia coli O157:H7 in Apple Juice with Cornus Fruit (Cornus Officinalis Sieb. et Zucc.) Extract by Conventional Media and Thin Agar Layer Method,” Food Microbiology, Vol. 25, No. 1, 2008, pp. 190-195. doi:10.1016/j.fm.2007.09.005

[14]   L. U. Opara, M. R. Al-Ani and Y. S. Al-Shuaibi, “Physicochemical Properties, Vitamin C Content, and Antimicrobial Properties of Pomegranate Fruit (Punica granatum L.),” Food and Bioprocess Technology, Vol. 2, No. 3, 2009, pp. 315-321. doi:10.1007/s11947-008-0095-5

[15]   M. Aviram, L. Dornfeld, M. Rosenblat, N. Volkova, M. Kaplan, R. Colemann, T. Hayek, D. Presser and B. Fuhrman, “Pomegranate Juice Consumption Reduces Oxidative Stress, Atherogenic Modifications to LDL, and Platelet Aggregation: Studies in Humans and in Atherosclerotic Apolipoprotein E-Deficient Mice,” American Journal of Clinical Nutrition, Vol. 71, No. 5, 2000, pp. 1062-1076.

[16]   S. G. Kasimsetty, D. Bialonska, M. K. Reddy, C. Thornton, K. L. Willett and D. Ferreira, “Effects of Pomegranate Chemical Constituents/Intestinal Microbial Metabolites on CYP1B1 in 22Rv1 Prostate Cancer Cells,” Journal of Agricultural and Food Chemistry, Vol. 57, No. 22, 2009, pp. 10636-10644. doi:10.1021/jf902716r

[17]   D. Prashanth, M. K. Asha and A. Amit, “Antibacterial Activity of Punica Granatum,” Fitoterapia, Vol. 72, No. 2, 2001, pp. 171-173. doi:10.1016/S0367-326X(00)00270-7

[18]   P. S. Negi and G. K. Jayaprakasha, “Antioxidant and Antibacterial Activities of Punica Granatum Peel Extracts,” Journal of Food Science, Vol. 68, No. 4, 2003, pp. 1473-1477. doi:10.1111/j.1365-2621.2003.tb09669.x

[19]   S. Voravuthikunchai, A. Lortheeranuwat, W. Jeeju, T. Sririrak, S. Phongpaichit and T. Supawita, “Effective Medi-Cinal Plants against Enterohaemorrhagic Escherichia coli O157:H7,” Journal of Ethnopharmacology, Vol. 94, No. 1, 2004, pp. 49-54. doi:10.1016/j.jep.2004.03.036

[20]   L. C. Braga, J. W. Shupp, C. Cummings, M. Jett, J. A. Takahashi, L. S. Carmo, E. Chartone-Souza and A. M. A. Nascimento, “Pomegranate Extract Inhibits Staphylococcus Aureus Growth and Subsequent Enterotoxin Production,” Journal of Ethnopharmacology, Vol. 96, No. 1-2, 2005, pp. 335-339. doi:10.1016/j.jep.2004.08.034

[21]   P. S. N. G. K. Jayaprakasha and B. S. Jena, “Pomegranates: Ancient Roots to Modern Medicine,” CRC Press, Boca Raton, 2006.

[22]   S. Naz, R. Siddiqi, S. Ahmad, S. Rasool and S. A. Sayeed, “Antibacterial Activity Directed Isolation of Compounds from Punica Granatum,” Journal of Food Science, Vol. 72, No. 9, 2007, pp. M341-M345. doi:10.1111/j.1750-3841.2007.00533.x

[23]   M. K. Reddy, S. K. Gupta, M. R. Jacob, S. I. Khan and D. Ferreira, “Antioxidant, Antimalarial and Antimicrobial Activities of Tannin-Rich Fractions, Ellagitannins and Phenolic Acids from Punica Granatum L.,” Planta Medica, Vol. 73, No. 5, 2007, pp. 461-467. doi:10.1055/s-2007-967167

[24]   N. S. Al-Zoreky, “Antimicrobial Activity of Pomegranate (Punica Granatum L.) Fruit Peels,” International Journal of Food Microbiology, Vol. 134, No. 3, 2009, pp. 244-248. doi:10.1016/j.ijfoodmicro.2009.07.002

[25]   A. K. Sarkar and R. Dhandapani, “Study of Natural Colorants as Antibacterial Agents on Natural Fibers,” Journal of Natural Fibers, Vol. 6, No. 1, 2009, pp. 46-55. doi:10.1080/15440470802704370

[26]   D. L. Lucas and L. M. Were, “Anti-Listeria Monocytogenes Activity of Heat-Treated Lyophilized Pomegranate Juice in Media and in Ground Top Round Beef,” Journal of Food Protection, Vol. 72, No. 12, 2009, pp. 2508-2516.

[27]   M. Tajkarimi and S. A. Ibrahim, “Antimicrobial Activity of Ascorbic Acid Alone or in Combination with Lactic Acid on Escherichia coli O157:H7 in Laboratory Medium and Carrot Juice,” Food Control, Vol. 22, No. 6, 2011, pp. 801-804. doi:10.1016/j.foodcont.2010.11.030

[28]   H. Alighourchi, M. Barzegar and S. Abbasi, “Effect of Gamma Irradiation on the Stability of Anthocyanins and Shelf-Life of Various Pomegranate Juices,” Food Chemistry, Vol. 110, No. 4, 2008, pp. 1036-1040. doi:10.1016/j.foodchem.2008.03.013

[29]   D. Bialonska, P. Ramnani, S. G. Kasimsetty, K. R. Muntha, G. R. Gibson and D. Ferreira, “The Influence of Pomegranate by-Product and Punicalagins on Selected Groups of Human Intestinal Microbiota,” International Journal of Food Microbiology, Vol. 140, No. 2-3, 2010, pp. 175-182. doi:10.1016/j.ijfoodmicro.2010.03.038

[30]   H. Corke, B. Shan, Y. Z. Cai and J. D. Brooks, “Potential Application of Spice and Herb Extracts as Natural Preservatives in Cheese,” Journal of Medicinal Food, Vol. 14, No. 3, 2011, pp. 284-290. doi:10.1089/jmf.2010.0009

[31]   P. Uchgaonkar and N. Dahiya, “Phytochemical Analysis and Antibacterial Activity of Punica granatum L. Rind Extracts on Common Enteric Pathogens,” Journal of Pure and Applied Microbiology, Vol. 5, No. 1, 2011, pp. 417-420.

 
 
Top