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

Article Abstract:

Escherichia coli O157:H7 is unlikely to survive on processed salami at <100 CFU g(super -1) during storage at 5 degrees C for 32 days. However, these cells can survive for 32 or more days at 5 degrees C on processed salami with populations of 10 to the fourth and fifth powers CFU g(super -1) for more 32 days at 5 degrees C. Inoculation of salami with pHs 4.86 and 4.63 and water activities of 0.95 and 0.90 leads to decreases of one to two log(sub 10) CFU g(super -1).

Analysis, Heating

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Sensitivity of Escherichia coli O157:H7 to commercially available alkaline cleaners and subsequent resistance to heat and sanitizers

Article Abstract:

A study to determine the survival characteristics of Escherichia coli O157:H7 upon exposure to alkaline cleaners commonly used in food processing plants is presented. An evaluation of cells surviving exposure to alkaline cleaners, for changes in thermotolerance and resistance to sanitizers is made.

Microbiological research

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Measurements of fitness and competition in commensal Escherichia coli and E. coli 0157:H7 strains

Article Abstract:

The general fitness properties of Escherichia coli 0157:H7 and commensal E. coli strains were compared. Inspite of differences between the two groups of E. coli strains, the 0157:H7 strains did not appear to possess traits that would confer advantages in the bovine or extraintestinal environment.

Bacteria

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