Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.
Escherichia coli O157:H7 was adapted to acid by culturing for one to two doublings at pH 5.0. Acid-adapted cells had an increased resistance to lactic acid, survived better than nonadapted cells during a sausage fermentation, and showed enhanced survival in shredded dry salami (pH 5.0) and apple cider (pH 3.4). Acid adaptation is important for the survival of E. coli O157:H7 in acidic foods and should be considered a prerequisite for inocula used in food challenge studies.
D000143:Acids; D000222:Adaptation, Physiological; D000818:Animals; D001628:Beverages / Q000382:microbiology; D003967:Diarrhea / Q000209:etiology; D004926:Escherichia coli / Q000187:drug effects / Q000472:pathogenicity / Q000502:physiology*; D004927:Escherichia coli Infections / Q000209:etiology; D005285:Fermentation; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000209:etiology; D005638:Fruit; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000494:pharmacology; D019344:Lactic Acid; D008461:Meat Products / Q000382:microbiology
D000143:Acids; D007773:Lactates; D019344:Lactic Acid