title: Difference between Escherichia coli O157:H7 and non-pathogenic E. coli: survival and growth in seasonings.
abstract: We examined the survival and growth of Escherichia coli O157:H7 cells incubated with several seasonings, in comparison with those of non-pathogenic E. coli. The cells were incubated at 25 degrees C for 24 h with several concentrations of NaCl, sucrose, soy sauce, worcester sauce and tomato ketchup, and their survival ratios were determined. The E. coli O157:H7 strains showed relatively higher survival ratios in 0.5-1.0 M sucrose, 25% soy sauce and 12.5-50% worcester sauce than the non-pathogenic strains, but slightly lower survival ratios in 0.5-2.0 M NaCl. A noteworthy difference between E. coli O157:H7 and the non-pathogenic strains was that incubation in the presence of 12.5% soy sauce allowed the growth of E. coli O157:H7 strains but reduced the viable cell numbers of non-pathogenic E. coli strains.
authors.affiliation: Department of Food Science and Nutrition, Nara Women's University, Nara 630-8263, Japan.
authors.forename: K
authors.initials: K
authors.lastname: Yokoigawa
authors.forename: A
authors.initials: A
authors.lastname: Takikawa
authors.forename: H
authors.initials: H
authors.lastname: Kawai