Sensitivity of Escherichia albertii, a potential food-borne pathogen, to food preservation treatments.
Escherichia albertii is a potential food-borne pathogen because of its documented ability to cause diarrheal disease by producing attachment and effacement lesions. Its tolerances to heat (56 degrees C), acid (pH 3.0), and pressure (500 MPa [5 min]) were evaluated and found to be significantly less than those of wild-type E. coli O157:H7.
Sharma
Manan
M
Food Technology and Safety Laboratory, USDA-ARS, ANRI, BARC-EAST, Beltsville, MD 20705, USA. manan.sharma@ars.usda.gov
Kniel
Kalmia E
KE
Derevianko
Alexandra
A
Ling
Jason
J
Bhagwat
Arvind A
AA
D004756:Enterobacteriaceae Infections / Q000517:prevention & control; D004925:Escherichia / Q000302:isolation & purification / Q000472:pathogenicity*; D019453:Escherichia coli O157 / Q000302:isolation & purification / Q000472:pathogenicity; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005517:Foodborne Diseases / Q000517:prevention & control; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D006874:Hydrostatic Pressure; D012760:Shigella / Q000302:isolation & purification / Q000472:pathogenicity; D013045:Species Specificity