Comparison of effects of mild heat combined with lactic acid on Shiga toxin producing Escherichia coli O157:H7, O103, O111, O145 and O26 inoculated to spinach and soybean sprout

The aim of the present study was to investigate the effect of lactic acid against Shiga toxin producing Escherichia coli (O157:H7 and non-O157 serogroups including O103, O111, O145 and O26) at different conditions. Soybean sprouts and spinach leaves inoculated with each serogroup of E. coli (∼7.00 + 1.00 log10 cfu/g) were treated with the lactic acid solutions at different concentrations (0% (control), 1.5%, 2.0%, or 2.5%) and at different...