Abstract
Escherichia coli O157:H7 was adapted to acid by culturing for one to two doublings at pH 5.0. Acid-adapted cells had an increased resistance to lactic acid, survived better than nonadapted cells during a sausage fermentation, and showed enhanced survival in shredded dry salami (pH 5.0) and apple cider (pH 3.4). Acid adaptation is important for the survival of E. coli O157:H7 in acidic foods and should be considered a prerequisite for inocula used in food challenge studies.
Publication types
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Research Support, Non-U.S. Gov't
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Research Support, U.S. Gov't, Non-P.H.S.
MeSH terms
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Acids
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Adaptation, Physiological
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Animals
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Beverages / microbiology
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Diarrhea / etiology
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Escherichia coli / drug effects
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Escherichia coli / pathogenicity
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Escherichia coli / physiology*
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Escherichia coli Infections / etiology
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Fermentation
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Food Microbiology*
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Foodborne Diseases / etiology
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Fruit
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Humans
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Hydrogen-Ion Concentration
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Lactates / pharmacology
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Lactic Acid
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Meat Products / microbiology
Substances
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Acids
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Lactates
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Lactic Acid