Viability of acid-adapted Escherichia coli O157:H7 in ground beef treated with acidic calcium sulfate.
The effects of lactic acid, acetic acid, and acidic calcium sulfate (ACS) on viability and subsequent acid tolerance of three strains of Escherichia coli O157:H7 were determined. Differences in tolerance to acidic environments were observed among strains, but the level of tolerance was not affected by the acidulant to which cells had been exposed. Cells of E. coli O157:H7 adapted to grow on tryptic soy agar acidified to pH 4.5 with ACS were compared to cells grown at pH 7.2 in the absence of ACS for their ability to survive after inoculation into ground beef treated with ACS, as well as untreated beef. The number of ACS-adapted cells recovered from ACS-treated beef was significantly (alpha = 0.05) higher than the number of control cells recovered from ACS-treated beef during the first 3 days of a 10-day storage period at 4 degrees C, suggesting that ACS-adapted cells might be initially more tolerant than unadapted cells to reduced pH in ACS-treated beef. Regardless of treatment of ground beef with ACS or adaptation of E. coli O157:H7 to ACS before inoculating ground beef, the pathogen survived in high numbers.
Beuchat
Larry R
LR
Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA. lbeuchat@uga.edu
Scouten
Alan J
AJ
D019342:Acetic Acid / Q000494:pharmacology; D000222:Adaptation, Physiological / Q000187:drug effects*; D000818:Animals; D002133:Calcium Sulfate / Q000494:pharmacology*; D002417:Cattle; D003470:Culture Media; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development / Q000502:physiology*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000494:pharmacology; D008461:Meat Products / Q000382:microbiology*
D003470:Culture Media; D019344:Lactic Acid; D019342:Acetic Acid; D002133:Calcium Sulfate