Effect of stress induced by suboptimal growth factors on survival of Escherichia coli O157:H7

International Journal of Food Microbiology

Volumn 66, Issue 1-2, 2001, Pages 31-37

  Uyttendaele, M ^a   Taverniers, I ^a   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Escherichia coli O157:H7; Stress; Survival

Indexed keywords

ACID; LACTIC ACID; VEROTOXIN;

BACTERIAL GROWTH; CONFERENCE PAPER; ESCHERICHIA COLI O157; FERMENTATION; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD PROCESSING; MEAT; NONHUMAN; STORAGE; STRESS; TEMPERATURE;

ACIDS; ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; CULTURE MEDIA; ESCHERICHIA COLI O157; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 0035926959     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00509-2     Document Type: Article

References (21)

1. Abee T., Wouters J.A. Microbial stress response in minimal processing. Int. J. Food Microbiol. 50:1999;65-91.
2. Brackett R.E., Hao Y.Y., Doyle M.P. Ineffectiveness of hot acid sprays to decontaminate Escherichia coli O157:H7 on beef. J. Food Prot. 57:1994;198-203.
3. Bredholt S., Nesbakken T., Holck A. Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat. Int. J. Food Microbiol. 53:1999;43-52.
4. Connor D.E., Kotrola J.S. Growth and survival of Escherichia coli O157:H7 under acidic conditions. Appl. Environ. Microbiol. 61:1995;382-385.
5. Davidson P.M., Juneja V.K. Antimicrobial agents. Branen A.L., Davidson P.M., Salminen S. Food Additives. 1990;83-137 Marcel Dekker, New York.
6. Dorsa W.J., Cutter C.N., Siragusa G.R. Long-term bacterial profile of refrigerated ground beef made from carcass tissue, experimentally contaminated with pathogens and spoilage bacteria after hot water or organic acid washes. J. Food Prot. 57:1998;97-103.
7. Duffy G., Whiting R.C., Sheridan J.J. The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coli O157:H7. Food Microbiol. 16:1999;299-307.
8. Farag S.A., El-Gazzar F.E., Marth E.H. Behaviour of Escherichia coli O157:H7 or Yersinia enterocolitica at 4 or 7°C in raw milk inoculated with a commercial culture of lactic acid bacteria. Milchwissenschaft. 47:1992;149-151.
9. Gahan C.G.M., Hill C. The relationship between acid stress responses and virulence in Salmonella typhimurium and Listeria monocytogenes. Int. J. Food Microbiol. 50:1999;93-100.
10. Griffin P.M., Tauxe R.V. The epidemiology of infections caused by Escherichia coli O157:H7, other enterohemmorhagic E. coli and the associated hemolytic uremic syndrome. Epidemiol. Rev. 13:1991;60-91.
11. Intestinally pathogenic E. coli. Microorganisms in Foods 5. 1996;126-140 Chapman & Hall, London, UK.
12. Toxin-producing E. coli food poisoning and its prevention. Int. Food Safety News. 5:1996;3-5. Escherichia coli O157:H7. IFST Position Paper.
13. Juneja V.K., Klein P.G., Marmer B.S. Heat shock and thermotolerance of E. coli O157:H7 in a model beef gravy system and ground beef. Appl. Microbiol. 84:1998;677-684.
14. Leyer G.J., Wang L.L., Johnson E.A. Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods. Appl. Environ. Microbiol. 61:1995;3752-3755.
15. Riordan D.C.R., Duffy G., Sheridan J.J., Eblen B.S., Whiting R.C., Blair I.S., McDowell D.A. Survival of Escherichia coli O157:H7 during the manufacture of pepperoni. J. Food Prot. 61:1998;146-151.
16. Rocelle M., Clavero S., Beuchat L.R. Survival of E. coli O157:H7 in broth and processes salami as influenced by pH, water activity, and temperature and suitability of media for its recovery. Appl. Environ. Microbiol. 62:1996;2735-2740.
17. Sage J.R., Ingham S.C. Survival of Escherichia coli O157:H7 after freezing and thawing in ground beef patties. J. Food Prot. 61:1998;1181-1183.
18. Semanchek J.J., Golden D.A. Influence of growth temperature on inactivation and injury of Escherichia coli O157:H7 by heat, acid and freezing. J. Food Prot. 61:1998;395-401.
19. Steinhart C.E., Doyle M.E., Cochrane B.A. Foodborne bacterial intoxications and infections: Escherichia coli. Food Safety. 1996;439-454 Marcel Dekker, New York.
20. Taormina P.J., Rocelle M., Clavero S., Beuchat L.R. Comparison of selective agar media and enrichment broths for recovering heat-stressed Escherichia coli O157:H7 from ground beef. Food Microbiol. 15:1998;631-638.
21. Zhao T., Doyle M.P. Fate of enterohemmorhagic Escherichia coli O157:H7 in commercial mayonaise. J. Food Prot. 57:1994;780-783.