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Survival of Escherichia coli O157:H7 and Salmonella spp. in acidic condiments.

Author(s) : TSAI Y. W., INGHAM S. C.

Type of article: Article

Summary

Stationary-phase cells were adapted to acidic conditions in pH 5.0 Trypticase soy broth for 4 hours at 37 deg C. Samples inoculated with individual strains were stored at 5 and 23 deg C. Numbers of surviving cells were determined by plating on Trypticase soy agar. The detailed results reveal that adaptation to acid and low temperature enhanced the survival of E. coli O157:H7 and salmonella strains in ketchup but not in mustard or sweet pickle relish.

Details

  • Original title: Survival of Escherichia coli O157:H7 and Salmonella spp. in acidic condiments.
  • Record ID : 1998-1788
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 7
  • Publication date: 1997/07
  • Document available for consultation in the library of the IIR headquarters only.

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