Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations

Dorothy E Dupree; Robert E Price; Breanne A Burgess; Elizabeth L Andress; Frederick Breidt

doi:10.4315/0362-028X.JFP-18-468

Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations

J Food Prot. 2019 Apr;82(4):570-578. doi: 10.4315/0362-028X.JFP-18-468.

Authors

Dorothy E Dupree¹, Robert E Price², Breanne A Burgess³, Elizabeth L Andress¹, Frederick Breidt²

Affiliations

¹ 1 Department of Foods and Nutrition, University of Georgia, 305 Sanford Drive, Athens, Georgia 30602.
² 2 U.S. Department of Agriculture, Agricultural Research Service, Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, North Carolina 27695.
³ 3 Department of Molecular and Structural Biochemistry, North Carolina State University, 128 Polk Hall, Box 7622, Raleigh, North Carolina 27695, USA.

PMID: 30907663
DOI: 10.4315/0362-028X.JFP-18-468

Abstract

NaCl and CaCl₂ concentrations affected LAB and STEC strains differently. Growth rates at 6% NaCl were reduced for STEC more than LAB in vegetable broth. Extent of growth was reduced for STEC versus LAB for most vegetable fermentations. Death rates were minimally affected by salt type or concentration with lactic acid. Correlations between salt and STEC die-off were inconsistent for fermentation.

Keywords: Calcium; Microbial competition; Salt; Sodium; Vegetable fermentations.

MeSH terms

Calcium Chloride
Escherichia coli O157*
Fermentation
Food Microbiology
Hydrogen-Ion Concentration
Sodium Chloride
Vegetables

Substances

Sodium Chloride
Calcium Chloride