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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.

Author(s) : CLAVERO M. R. S., BEUCHAT L. R.

Type of article: Article

Summary

The survival of unheated and heat-stressed (52 deg C, 30 minutes) cells of Escherichia coli O157:H7 inoculated into tryptic soy broth adjusted to various pH (6, 5.4 and 4.8) with lactic acid and various water activities (0.99, 0.95, and 0.90) with sodium chloride and incubated at 5, 20, 30, and 37 deg C was studied. The performance of tryptic soy agar, modified sorbitol MacConkey agar, and modified eosin methylene blue agar in supporting colony development of incubated cells was determined.

Details

  • Original title: 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.
  • Record ID : 1997-0939
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 62 - n. 8
  • Publication date: 1996/08

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