Survival of bioluminescent Escherichia coli O157:H7 in a model system representing fermented sausage production

Journal of Food Protection

Volumn 60, Issue 12, 1997, Pages 1487-1492

  Tomicka, Alicia ^a   Chen, Jinru ^a   Barbut, Shai ^a   Griffiths, Mansel W ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Bioluminescence; E. coli O157:H7; Fermented sausage; Survival

Indexed keywords

EID: 0031472791     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028x-60.12.1487     Document Type: Article

References (23)

1. Arnold, K. W., and C. W. Kaspar. 1995. Starvation and stationaryphase-induced acid tolerance in E. coli O157:H7. Appl. Environ. Microbiol. 61:2037-2039.
2. Benjamin, M. M., and A. R. Datta. 1995. Acid tolerance in enterohemorrhagic Escherichia coli. Appl. Environ. Microbiol. 61:1669-1672.
3. Besser, R. E., S. M. Lett, J. T. Weber, M. P. Doyle, T. J. Barren, J. G. Wells, and P. M. Griffin. 1993. An outbreak of diarrhea and hemorrhagic uremic syndrome from E. coli O157:H7 in fresh-pressed apple cider. JAMA 269:289-302.
4. Brackett, R. E., Y-Y. Hao, and M. P. Doyle. 1994. Ineffectiveness of hot acid sprays to decontaminate E. coli O157:H7 on beef. J. Food Prot. 57:198-203.
5. Broeze, R. J., C. J. Solomon, and D. H. Pope. 1978. Effects of low temperature on in vivo and in vitro protein synthesis in E. coli and Pseudomonas fluorescens. J. Bacteriol. 134:861-874.
6. Centers for Disease Control and Prevention. 1995. E. coli O157:H7 outbreak linked to commercially distributed dry-cured salami. Morbid. Mortal. Weekly Rep. 44:157-160.
7. Chen, J. 1995. Use of lux gene technology to detect and monitor the growth of Salmonella spp. in eggs. Ph.D. Thesis, University of Guelph, Guelph, Canada.
8. Chen, J., and M. W. Griffiths. 1996. Luminescent Salmonella strains as real time reporter of growth and recovery from sublethal injury on food. Int. J. Food Microbiol. 31:27-43.
9. Council for Agricultural Science and Technology. 1994. Foodborne pathogens: risks and consequences, p. 12. CAST, Ames, Iowa.
10. Dickson, J. S., and M. E. Anderson. 1992. Microbiological decontamination of food animal carcasses by washing and sanitizing system. J. Food Prot. 55:133-140.
11. Dickson, J. S., C. G. Nettles Cutter, and G. R. Siragusa. 1994. Antimicrobial effects of trisodium phosphate against bacteria attached to beef tissue. J. Food Prot. 57:952-955.
12. Gill, C. O., S. D. M. Jones, and A. K. W. Tong. 1991. Applications of temperature function integration technique to assess the hygienic adequacy of a process for spray chilling beef carcasses. J. Food Prot. 54:731-736.
13. Glass, K. A., J. M. Loeffelholz, J. P. Ford, and M. P. Doyle. 1992. Fate of E. coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage. Appl. Environ. Microbiol. 58:2513-2516.
14. Hathcox, A. K., L. R. Beuchat, and M. P. Doyle. 1995. Death of enterohemorrhagic E. coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature. Appl. Environ. Microbiol. 61:4172-4177.
15. Leyer, G. J., L.-L. Wang, and E. A, Johnson. 1995. Acid adaptation of E. coli O157:H7 increases survival in acidic foods. Appl. Environ. Microbiol. 61:3752-3755.
16. Miller, L. G., and C. W. Kaspar. 1994. E. coli O157:H7 acid tolerance and survival in apple cider. J Food Prot. 57:460-464.
17. Morgan, D., C. P. Newman, D. N. Hutchinson, A. M. Walker, B. Rowe, and F. Majid. 1993. Verotoxin-producing E. coli O157 infections associated with the consumption of yoghurt. Epidemiol. Infect. 111:181-187.
18. Nettles Cutter, C., and G. R. Siragusa. 1994. Efficacy of organic acids against E. coli O157:H7 attached to beef carcass tissue using a pilot scale model carcass washer. J. Food Prot. 57:97-103.
19. Padhye, N. V., and M. P. Doyle. 1992. E. coli O157:H7: epidemiology, pathogenesis, and methods for detection in foods. J. Food Prot. 55:555-565.
20. Raghubeer, E. V., J. S. Ke, M. L. Campbell, and R. S. Meyer. 1994. Fate of E. coli O157:H7 and other coliforms in commercial mayonnaise and refrigerated salad dressing. J. Food Prot. 58:13-18.
21. Ray, B., and W. E. Sandine. 1992. Acetic, propionic, and lactic acids of starter culture bacteria as biopreservatives, p. 103-137. In B. Ray and M. Daeschel (ed.). Food biopreservalives of microbial origin. CRC Press, London.
22. SAS. 1993. The GENMOD procedure. SAS Institute Inc., Cary, NC.
23. Stewart, G. S. A. B., and P. Williams. 1992. Lux genes and the application of bacterial bioluminescence. J. Gen. Microbiol. 138:1289-1300.