The bacteriostatic and bactericidal actions of
vinegar on food-borne pathogenic bacteria including enterohemorrhagic E. coli (EHEC) O157:H7 were examined. The growth of all strains evaluated was inhibited with a 0.1% concentration of
acetic acid in the
vinegar. This inhibition was generally increased in the presence of
sodium chloride or
glucose. There was almost no difference in sensitivity to the bacteriostatic action of
vinegar among the strains of pathogenic E. coli.
Vinegar had a bactericidal effect on food-borne pathogenic bacteria including EHEC O157:H7. This action against EHEC O157:H7 was synergically enhanced by
sodium chloride but was attenuated with
glucose. For EHEC strains (O157:H7, O26:H11, O111:HNM) the difference in the inactivation rate due to
vinegar among strains used was small, although an enteropathogenic E. coli (EPEC) O111:K58:H- strain was more sensitive, being more quickly killed compared with EHEC strains. The inactivation rate due to
vinegar was constant irrespective of inoculum size. However, it differed greatly depending on growth phase of the cells, where logarithmic growth phase cells were more sensitive and easily killed than stationary phase cells. The bactericidal activity of
vinegar increased with the temperature. Various conditions for bactericidal effects on EHEC O157:H7 were examined by the multiparametric analysis of five factors:
acetic acid concentration in the
vinegar,
sodium chloride concentration, temperature, incubation time, and viable cell number. The combined use of
vinegar and
sodium chloride, with use of an appropriate treatment temperature, was found to be markedly effective for the prevention of bacterial
food poisoning.