Effect of storage temperatures on growth and survival of Escherichia coli O157: H7 inoculated in foods from a neotropical environment.
Escherichia coli O157: H7 has emerged as a new pathogen and is found worldwide. We studied the effect of several storage temperatures on the survival of this bacterium in common foods from a neotropical environment (Costa Rica) because at least seven clinical cases have been reported from the country, and no epidemiological link or probable food association has been described. High (10(6)-10(8) CFU/ml) and low (10(4)-10(6) CFU/ml) populations of E. coli were inoculated (three replications) in ground meat, chopped cabbage, chicken giblets and pasteurized milk and incubated at 0, 6 and 12 degrees C for 24, 48 and 72 h. Vegetables and milk were also stored at 22 degrees C for the same periods. The E. coli O157: H7 enumeration was done according to the methodology described in the Bacteriological Analytical Manual. Populations of E. coli O157: H7 showed either an increasing or decreasing trend, according to temperature, time or food base. Our data indicate that E. coli O157: H7 is capable of surviving and growing in meat, cabbage, milk and chicken giblets; food items commonly consumed by Costa Ricans.
Arias
M L
ML
Facultad de Microbiología, Universidad de Costa Rica, 2060 San José, Costa Rica. mlarias@cariari.ucr.ac.cr
Monge-Rojas
R
R
Chaves
C
C
Antillón
F
F
D000818:Animals; D002645:Chickens; D019453:Escherichia coli O157 / Q000254:growth & development*; D005516:Food Microbiology; D005519:Food Preservation; D006801:Humans; D008460:Meat / Q000382:microbiology; D008892:Milk / Q000382:microbiology; D013696:Temperature; D013997:Time Factors; D014675:Vegetables / Q000382:microbiology