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Temperature and food additives affect growth and survival of Escherichia coli O157:H7 in poultry meat.

Author(s) : CONNER D. E., HALL G. S.

Type of article: Article

Summary

At 4 deg C populations of E. coli O157:H7 declined steadily during storage in controls and in polyphosphate and sodium chloride treatments. E. coli O157:H7 began to grow after 5 weeks at 4 deg C in the presence of sodium lactate. At 18 months of storage at -20 deg C, populations had decreased by only one log unit. Chicken meat provides a good substrate for the growth of E. coli O157:H7. Sodium lactate and sodium chloride can enhance its survival at refrigeration temperatures, and this pathogen can grow at 4 deg C with certain conditions and given sufficient time.

Details

  • Original title: Temperature and food additives affect growth and survival of Escherichia coli O157:H7 in poultry meat.
  • Record ID : 1997-0351
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 16 - n. 3
  • Publication date: 1996/03
  • Document available for consultation in the library of the IIR headquarters only.

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