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The rate of total microbial death on four bronzes varied from within 50–270 minutes at 20 °C, and from 180 to 270 minutes at 4 °C. The kill rate of E. coli O157 on copper-nickel alloys increased with increasing copper content. Zero bacterial counts at room temperature were achieved after 105–360 minutes for five of the six alloys.
1996 Odwalla E. coli outbreak: E. coli O157:H7: unpasteurized apple juice: Odwalla: 66 [28] 1 [29] Unpasteurized juice sold for the health market. Rotten apples used when safety officer was overruled. [29] 2005: 2005 South Wales E. coli O157 outbreak: E. coli O157: meat: local butcher: 157 [30] 1 [30] Largest E. coli outbreak in Wales. [30 ...
In microbiology, in the context of a sterilization procedure, the D-value or decimal reduction time (or decimal reduction dose) is the time (or dose of an antimicrobial drug) required, at a given condition (e.g. temperature) or set of conditions, to achieve a one-log reduction, that is, to kill 90% of relevant microorganisms. [1]
Food products associated with E. coli outbreaks include cucumber, [28] raw ground beef, [29] raw seed sprouts or spinach, [23] raw milk, unpasteurized juice, unpasteurized cheese and foods contaminated by infected food workers via fecal–oral route.
E. coli O157:H7 was believed to have contaminated Nestlé Toll House refrigerated cookie dough. Nestlé recalled its products after the FDA reported there was a possibility that the E. coli O157:H7 outbreak, which sickened at least 66 people in 28 states, might be a result of raw cookie dough consumption. [72]
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The curve for E. coli is given in the figure, with the most effective UV light having a wavelength of 265 nm. This applies to most bacteria and does not change significantly for other microbes. Dosages for a 90% kill rate of most bacteria and viruses range between 2,000 and 8,000 μJ/cm 2.
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