Escherichia coli O157: H7 Acid Tolerance and Survival in Apple Cider.
Identifieur interne : 002312 ( Main/Corpus ); précédent : 002311; suivant : 002313Escherichia coli O157: H7 Acid Tolerance and Survival in Apple Cider.
Auteurs : Leslie Garland Miller ; Charles W. KasparSource :
- Journal of food protection [ 1944-9097 ] ; 1994.
Abstract
The survival of two Escherichia coli O157:H7 (ATCC 43889 and 43895) and a control strain E. coli was compared in apple cider and in Trypticase soy broth (TSB) adjusted to low and high pH. The O157:H7 strains were detectable in apple cider after 14 to 21 days at 4°C, whereas the control strain could not be detected (> 4-log reduction) after 5 to 7 days. During the first 14 days of storage at 4°C, the levels of strain 43889 decreased by ~3 logs, whereas levels of strain 43895 were unchanged. Survival of O157:H7 strains and the control strain were unaffected by the presence of potassium sorbate or sodium benzoate, except in one instance. Sodium benzoate caused a decrease of 57% in strain 43895 after 21 days, but ~104 CFU/ml still remained. In TSB adjusted to pH 2, 3, 4, 11 or 12, strain 43895 was again the more resistant of the O157:H7 strains, both of which were more durable than the control strain. The O157:H7 strains (especially strain 43895) withstood pH 2 with a minimal drop in CPU after 24 h, whereas no viable organisms were detectable after this time at pH 12. At these extremes of pH, survival was generally greater at 4°C than at 25°C. Despite differences between strains, these results show that E. coli O157:H7 is exceptionally tolerant of acid pH.
DOI: 10.4315/0362-028X-57.6.460
PubMed: 31121664
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Escherichia coli O157: H7 Acid Tolerance and Survival in Apple Cider.</title><author><name sortKey="Miller, Leslie Garland" sort="Miller, Leslie Garland" uniqKey="Miller L" first="Leslie Garland" last="Miller">Leslie Garland Miller</name><affiliation><nlm:affiliation>Food Research Institute, University of Wisconsin - Madison, 1925 Willow Drive, Madison, Wisconsin 53706.</nlm:affiliation></affiliation></author><author><name sortKey="Kaspar, Charles W" sort="Kaspar, Charles W" uniqKey="Kaspar C" first="Charles W" last="Kaspar">Charles W. Kaspar</name><affiliation><nlm:affiliation>Food Research Institute, University of Wisconsin - Madison, 1925 Willow Drive, Madison, Wisconsin 53706.</nlm:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="1994">1994</date><idno type="RBID">pubmed:31121664</idno><idno type="pmid">31121664</idno><idno type="doi">10.4315/0362-028X-57.6.460</idno><idno type="wicri:Area/Main/Corpus">002312</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">002312</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Escherichia coli O157: H7 Acid Tolerance and Survival in Apple Cider.</title><author><name sortKey="Miller, Leslie Garland" sort="Miller, Leslie Garland" uniqKey="Miller L" first="Leslie Garland" last="Miller">Leslie Garland Miller</name><affiliation><nlm:affiliation>Food Research Institute, University of Wisconsin - Madison, 1925 Willow Drive, Madison, Wisconsin 53706.</nlm:affiliation></affiliation></author><author><name sortKey="Kaspar, Charles W" sort="Kaspar, Charles W" uniqKey="Kaspar C" first="Charles W" last="Kaspar">Charles W. Kaspar</name><affiliation><nlm:affiliation>Food Research Institute, University of Wisconsin - Madison, 1925 Willow Drive, Madison, Wisconsin 53706.</nlm:affiliation></affiliation></author></analytic><series><title level="j">Journal of food protection</title><idno type="eISSN">1944-9097</idno><imprint><date when="1994" type="published">1994</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The survival of two Escherichia coli O157:H7 (ATCC 43889 and 43895) and a control strain E. coli was compared in apple cider and in Trypticase soy broth (TSB) adjusted to low and high pH. The O157:H7 strains were detectable in apple cider after 14 to 21 days at 4°C, whereas the control strain could not be detected (> 4-log reduction) after 5 to 7 days. During the first 14 days of storage at 4°C, the levels of strain 43889 decreased by ~3 logs, whereas levels of strain 43895 were unchanged. Survival of O157:H7 strains and the control strain were unaffected by the presence of potassium sorbate or sodium benzoate, except in one instance. Sodium benzoate caused a decrease of 57% in strain 43895 after 21 days, but ~10<sup>4</sup> CFU/ml still remained. In TSB adjusted to pH 2, 3, 4, 11 or 12, strain 43895 was again the more resistant of the O157:H7 strains, both of which were more durable than the control strain. The O157:H7 strains (especially strain 43895) withstood pH 2 with a minimal drop in CPU after 24 h, whereas no viable organisms were detectable after this time at pH 12. At these extremes of pH, survival was generally greater at 4°C than at 25°C. Despite differences between strains, these results show that E. coli O157:H7 is exceptionally tolerant of acid pH.</div></front></TEI><pubmed><MedlineCitation Status="PubMed-not-MEDLINE" Owner="NLM"><PMID Version="1">31121664</PMID><DateRevised><Year>2019</Year><Month>11</Month><Day>20</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1944-9097</ISSN><JournalIssue CitedMedium="Internet"><Volume>57</Volume><Issue>6</Issue><PubDate><Year>1994</Year><Month>Jun</Month></PubDate></JournalIssue><Title>Journal of food protection</Title><ISOAbbreviation>J Food Prot</ISOAbbreviation></Journal><ArticleTitle>Escherichia coli O157: H7 Acid Tolerance and Survival in Apple Cider.</ArticleTitle><Pagination><MedlinePgn>460-464</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.4315/0362-028X-57.6.460</ELocationID><Abstract><AbstractText>The survival of two Escherichia coli O157:H7 (ATCC 43889 and 43895) and a control strain E. coli was compared in apple cider and in Trypticase soy broth (TSB) adjusted to low and high pH. The O157:H7 strains were detectable in apple cider after 14 to 21 days at 4°C, whereas the control strain could not be detected (> 4-log reduction) after 5 to 7 days. During the first 14 days of storage at 4°C, the levels of strain 43889 decreased by ~3 logs, whereas levels of strain 43895 were unchanged. Survival of O157:H7 strains and the control strain were unaffected by the presence of potassium sorbate or sodium benzoate, except in one instance. Sodium benzoate caused a decrease of 57% in strain 43895 after 21 days, but ~10<sup>4</sup> CFU/ml still remained. In TSB adjusted to pH 2, 3, 4, 11 or 12, strain 43895 was again the more resistant of the O157:H7 strains, both of which were more durable than the control strain. The O157:H7 strains (especially strain 43895) withstood pH 2 with a minimal drop in CPU after 24 h, whereas no viable organisms were detectable after this time at pH 12. At these extremes of pH, survival was generally greater at 4°C than at 25°C. Despite differences between strains, these results show that E. coli O157:H7 is exceptionally tolerant of acid pH.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Miller</LastName><ForeName>Leslie Garland</ForeName><Initials>LG</Initials><AffiliationInfo><Affiliation>Food Research Institute, University of Wisconsin - Madison, 1925 Willow Drive, Madison, Wisconsin 53706.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Kaspar</LastName><ForeName>Charles W</ForeName><Initials>CW</Initials><AffiliationInfo><Affiliation>Food Research Institute, University of Wisconsin - Madison, 1925 Willow Drive, Madison, Wisconsin 53706.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Prot</MedlineTA><NlmUniqueID>7703944</NlmUniqueID><ISSNLinking>0362-028X</ISSNLinking></MedlineJournalInfo><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N"> OI57:H7</Keyword><Keyword MajorTopicYN="N">acid tolerance</Keyword><Keyword MajorTopicYN="N">apple cider</Keyword><Keyword MajorTopicYN="N">survival</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2019</Year><Month>5</Month><Day>25</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>1994</Year><Month>6</Month><Day>1</Day><Hour>0</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>1994</Year><Month>6</Month><Day>1</Day><Hour>0</Hour><Minute>1</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">31121664</ArticleId><ArticleId IdType="doi">10.4315/0362-028X-57.6.460</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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