Difference between Escherichia coli O157:H7 and non-pathogenic E. coli: Survival and growth in seasonings

Journal of Bioscience and Bioengineering

Volumn 88, Issue 5, 1999, Pages 574-576

  Yokoigawa, Kumio ^a   Takikawa, Akiko ^a   Kawai, Hiroyasu ^a  

^a NARA WOMEN'S UNIVERSITY   (Japan)

Author keywords

Escherichia coli O157; Seasonings; Survival

Indexed keywords

BACTERIOLOGY; CELL CULTURE; GROWTH KINETICS; SODIUM CHLORIDE; SUGAR (SUCROSE);

NON-PATHOGENIC STRAINS;

ESCHERICHIA COLI;

ARTICLE; BACTERIAL GROWTH; CELL DENSITY; CELL VIABILITY; CONDIMENT; ESCHERICHIA COLI; ESCHERICHIA COLI O157; NONHUMAN; SURVIVAL;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LYCOPERSICON ESCULENTUM; NEGIBACTERIA;

EID: 0033456266     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1389-1723(00)87679-3     Document Type: Article

References (23)

1. 1. Riley, L. W., Remis, R. S., Mcgee, H. B., Wells, J. G., Davis, B. R., Hebert, R. J., Olcolt, E. S., Johnson, L. M., Hagrett, N.T., Blake, P.A., and Cohen, M.L.: Hemorrhagic colitis associated with a rare type Escherichia coli serotype. N. Engl. J. Med., 308, 681-685 (1983).
2. 2. Griffin, P. M. and Tauxe, R. V.: The epidemiology of infections caused Escherichia coli O157:H7, other enterohemorrhagic E. coli, and the associated hemolytic uremic syndrome. Epidemiol. Rev., 13, 60-98 (1991).
3. 3. Morgan, D., Nawman, C. P., Hutchinson, D. N., Walkes, A.M., Rowe, B., and Maijd, F.: Verocytotoxin-producing Escherichia coli O157:H7 infections associated with the consumption of yoghurt. Epidemiol. Infect., 111, 181-187 (1993).
4. 4. Besser, R. E., Lett, S. M., Weber, J. T., Doyle, M. P., Barrett, T. J., Wells, J. G., and Griffin, P. M.: An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider. J. Am. Med. Assoc., 269, 2217-2220 (1993).
5. 5. Keene, W. E., Sazie, E., Kok, J., Rice, D. H., Hancock, D. D., Balan, V. K., Zhao, T., and Doyle, M. P.: An outbreak of Escherichia coli O157:H7 infections traced to jerky made from deer meat. J. Am. Med. Assoc., 277, 1229-1231 (1997).
6. 6. The Centers for Disease Control and Prevention: From the Centers for Disease Control and Prevention. Escherichia coli O157:H7 outbreak linked to commercially distributed dry-cured salami - Washington and California, 1994. J. Am. Med. Assoc., 273, 985-986 (1995).
7. 7. Ackers, M. L., Mahon, B. E., Leahy, E., Goode, B., Damrow, T., Hayes, P. S., Bibb, W. F., Rice, D. H., Barrett, T. J., Hutwagner, L., Griffin, P.M., and Slutsker, L.: An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption. J. Infect. Dis., 177, 1588-1593 (1998).
8. 8. March, S. B. and Ratnam, S.: Sorbitol-MacConkey medium for detection of Escherichia coli O157:H7 associated with hemorrhagic colitis. J. Clin. Microbiol., 23, 869-872 (1986).
9. 9. Abdul-Raouf, U. M., Beuchat, L. R., and Ammar, M. S.: Survival and growth of Escherichia coli O157:H7 on salad vegetables. Appl. Environ. Microbiol., 59, 1999-2006 (1993).
10. 10. Sage, J. R. and Ingham, S. C.: Survival of Escherichia coli O157:H7 after freezing and thawing in ground beef patties. J. Food Prot., 61, 1181-1183 (1998).
11. 11. Guraya, R., Frank, J.F., and Hassan, A.N.: Effectiveness of salt, pH, and diacetyl as inhibitors for Escherichia coli O157:H7 in dairy foods stored at refrigeration temperatures. J. Food Prot., 61, 1098-1102 (1998).
12. 12. Faith, N. G., Wierzba, R.K., Ihnot, A.M., Roering, A.M., Lorang, T. D., Kaspar, C. W., and Luchansky, J. B.: Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4 degrees C or 21 degrees C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246 degrees C. J. Food Prot., 61, 383-389 (1998).
13. 13. Massa, S., Altieri, C., Quaranta, V., and De Pace, R.: Survival of Escherichia coli O157:H7 in yoghurt during preparation and storage at 4 degrees C. Lett. Appl. Microbiol., 24, 347-350 (1997).
14. 14. Clavero, M. R. and Beuchat, L. R.: Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery. Appl. Environ. Microbiol., 62, 2735-2740 (1996).
15. 15. Kasrazadeh, M. and Genigeorgis, C.: Potential growth and control of Escherichia coli O157:H7 in soft hispanic type cheese. Int. J. Food Microbiol., 25, 289-300 (1995).
16. 16. Masuda, S., Hara-Kudo, Y., and Kumagai, S.: Reduction of Escherichia coli O157:H7 populations in soy sauce, a fermented seasoning. J. Food Prot., 61, 657-661 (1998).
17. 17. Entani, E., Asai, M., Tsujihata, S., Tsukamoto, Y., and Ohta, M.: Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7. J. Food Prot., 61, 953-959 (1998).
18. 18. Benjamin, M. M. and Datta, A.R.: Acid tolerance of enterohemorrhagic Escherichia coli. Appl. Environ. Microbiol., 61, 1669-1672 (1995).
19. 19. Semanchek, J. J. and Golden, D. A.: Influence of growth temperature on inactivation and injury of Escherichia coli O157:H7 by heat, acid, and freezing. J. Food Prot., 61, 395-401 (1998).
20. 20. Sutherland, J. P., Bayliss, A. J., and Braxton, D. S.: Predictive modelling of growth of Escherichia coli O157:H7: the effects of temperature, pH and sodium chloride. Int. J. Food Microbiol., 25, 29-49 (1995).
21. 21. Glass, K. A., Loeffelholz, J.M., Ford, J.P., and Doyle, M. P.: Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage. Appl. Environ. Microbiol., 58, 2513-2516 (1992).
22. 22. Yokoigawa, K., Okubo, Y., Nakahira, M., Umesako, S., Imai, S., and Kawai, H.: Evaluation of an alanine racemase gene as an indicator for the detection of various Escherichia coli: reactivity of the gene fragment with various E. coli O157:H7 isolates. J. Ferment. Bioeng., 84, 471-474 (1997).
23. 23. Gibson, A. M. and Roberts, T. A.: The effect of pH, water activity, sodium nitrite and storage temperature on the growth of enteropathogenic Escherichia coli and Salmonella in a laboratory medium. Int. J. Food Microbiol., 3, 183-194 (1986).