Survival and growth characteristics of Escherichia coli associated with hemorrhagic colitis.
Escherichia coli O157:H7 in ground beef was more sensitive to heat than salmonellae, but survived for 9 months at -20 degrees C with little change in number. The organisms grew well in Trypticase soy broth (BBL Microbiology Systems) between 30 and 42 degrees C, with 37 degrees C being optimal for growth. E. coli O157:H7 grew poorly in the temperature range (44 to 45.5 degrees C) generally used for recovery of E. coli from foods.
D000818:Animals; D002417:Cattle; D003092:Colitis / Q000209:etiology*; D004926:Escherichia coli / Q000254:growth & development*; D005516:Food Microbiology; D006471:Gastrointestinal Hemorrhage / Q000209:etiology*; D006801:Humans; D008460:Meat; D013696:Temperature