Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni

Article Abstract:

Fermented meat products could be sterilized at much lower temperatures if they are sterilized at a low pH. This would produce less thermal damage to the meat and still eliminate E. coli O157:H7.

Meat, Food, Protection and preservation, Food preservation, Agricultural bacteriology

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Environmental stress and antibiotic resistance in food-related pathogens

Article Abstract:

Antibiotic resistance (ABR) in many food-borne pathogens was decreased on exposure to the sublethal high temperature. The bacteriostatic preservation techniques are found to be more effective in lowering the ABR than the bactericidal ones.

Drug resistance in microorganisms, Microbial drug resistance, Bacteria, Pathogenic, Pathogenic bacteria

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Role of branched-chain fatty acids in pH stress tolerance in Listeria monocytogenes

Article Abstract:

A study was conducted to investigate the modulation of the fatty acid (FA) profile including more anteiso of Listeria monocytogenes membranes in response to changes in environmental pH. The results suggest that Listeria monocytogenes uses subtle manipulation of branched-chain fatty acid content, and of the relative proportions of anteiso and iso FAs, as a very sensitive and effective means of adaptation to mild or moderate pH stress.

All Other Miscellaneous Chemical Product and Preparation Manufacturing, Chemical preparations, not elsewhere classified, Fatty Acids & Derivatives, Physiological aspects, Genetic aspects, Fatty acids, Listeria monocytogenes

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