title: The effect of acid adaptation conditions on heat resistance of Escherichia coli O157: H7.
abstract: The objective of this study was to determine the effect of acid adaptation conditions on heat resistance of E. coli O157: H7 932. E. coli O157: H7 was adapted to acid by exposing the cells to pH 4.5 (2h), pH 5.0 (1 h), and pH 5.5 (1 h) in tryptic soy broth. D and z values of the acid adapted and control cultures at 54 degrees C, 56 degrees C, and 58 degrees C were determined in E buffer. The heat resistance of E. coli O157: H7 increased significantly (p<0.05) after acid adaptation at pH 4.5 or pH 5.0. E. coli O157: H7 adapted to acid at pH 4.5 for 2 h had the highest D values at all temperatures tested (20.3-10.7-3.3 min) while D values of culture adapted to acid at pH 5.0 for 1 h were 18.2, 7.9, and 2.6 min at 54 degrees C, 56 degrees C and 58 degrees C, respectively. Heat resistance of culture adapted to acid at pH 5.5 for 1 h and the control culture was not significantly different (P<0.05). Culture adapted to acid at pH 4.5 had the highest z value (5.10 degrees C), whereas control culture had the lowest z value (4.33 degrees C). This study showed that the magnitude of heat tolerance changed with the adaptation pH and at low adaptation pH, E. coli O157: H7 showed maximum heat resistance. Acid adaptation at pH 4.5 or 5.0 provides E. coli O157: H7 with cross-protection against heat treatments, and that this factor must be considered to estimate this pathogen's thermal tolerance accurately.
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Celal Bayar University, Manisa, Turkey. halil.tosun@bayar.edu.tr
authors.forename: Halil
authors.initials: H
authors.lastname: Tosun
authors.forename: Sahika Aktug
authors.initials: SA
authors.lastname: Gönül
mesh_terms: D000222:Adaptation, Physiological; D019453:Escherichia coli O157 / Q000472:pathogenicity* / Q000502:physiology*; D005516:Food Microbiology; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration