Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.
AUTOR(ES)
Leyer, G J
RESUMO
Escherichia coli O157:H7 was adapted to acid by culturing for one to two doublings at pH 5.0. Acid-adapted cells had an increased resistance to lactic acid, survived better than nonadapted cells during a sausage fermentation, and showed enhanced survival in shredded dry salami (pH 5.0) and apple cider (pH 3.4). Acid adaptation is important for the survival of E. coli O157:H7 in acidic foods and should be considered a prerequisite for inocula used in food challenge studies.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=167674Documentos Relacionados
- Growth and survival of Escherichia coli O157:H7 under acidic conditions.
- Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni
- Survival in acidic and alcoholic medium of Shiga toxin-producing Escherichia coli O157:H7 and non-O157:H7 isolated in Argentina
- Escherichia coli O157:H7
- Survival and growth of Escherichia coli O157:H7 on salad vegetables.