Enhanced acid sensitivity of pressure-damaged Escherichia coli O157 cells

Article Abstract:

High pressure can make Escherichia coli O157:H7 strain C9490 less resistant to acid. This seems to involve a loss of repair functions, since cellular beta-galactosidase was also more acid-labile. High pressure is used to extend the shelf life of food.

Safety and security measures, Food safety, High pressure (Technology), High pressure technology

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Variation in resistance to high hydrostatic pressure and rpoS heterogeneity in natural isolates of Escherichia coli O157:H7

Article Abstract:

Sigma factor RopS in Escherichia coli O157:H7 appears to make the bacterium resistant to high hydrostatic pressure. This factor is induced during the stationary phase, which explains why resistance appears to peak in stationary phase. High hydrostatic pressure is used to preserve food.

Protection and preservation, Food preservation

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Variation in resistance of natural isolates of Escherichia coli O157 to high hydrostatic pressure, mild heat, and other stresses

Article Abstract:

Strains of Escherichia coli O157 found in patients with clinical cases of food-borne diseases and in other sources differ significantly in resistance to high hydrostatic pressure. C9490, a representative pressure-resistant strain, was found to be more resistant to oxidative, osmotic and acid stresses than the pressure-sensitive strain NCTC 12079, while the most pressure-resistant strains exhibited more resistance to mild heat than other strains. These wide differences in resistance may be attributed to the susceptibility to membrane damage, suggesting the importance of including stress-related strains of Escherichia coli O157 when testing the effectiveness of a novel or mild food preservation treatment.

Drug resistance in microorganisms, Microbial drug resistance, Foodborne diseases, Escherichia coli infections

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