Literature DB >> 10742270

Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni.

D C Riordan1, G Duffy, J J Sheridan, R C Whiting, I S Blair, D A McDowell.   

Abstract

The thermotolerance of E. coli O157:H7 cells (strain 380-94) heated in pepperoni is reported. Information on the pattern of thermal inactivation of E. coli O157:H7 in pepperoni was applied in the development of heating processes designed to reduce E. coli O157:H7 numbers therein by 5 log(10) units.

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Year:  2000        PMID： 10742270      PMCID： PMC92051          DOI： 10.1128/AEM.66.4.1726-1729.2000

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  10 in total

1.  Culturing enterohemorrhagic Escherichia coli in the presence and absence of glucose as a simple means of evaluating the acid tolerance of stationary-phase cells.

Authors:  R L Buchanan; S G Edelson
Journal:  Appl Environ Microbiol       Date:  1996-11       Impact factor: 4.792

2.  A mathematical analysis of microbial inactivation at linearly rising temperatures: calculation of the temperature rise needed to kill Listeria monocytogenes in different foods and methods for dynamic measurements of D and z values.

Authors:  C A Miles; B M Mackey
Journal:  J Appl Bacteriol       Date:  1994-07

3.  Escherichia coli O157:H7 outbreak linked to commercially distributed dry-cured salami--Washington and California, 1994.

Authors: 
Journal:  MMWR Morb Mortal Wkly Rep       Date:  1995-03-10       Impact factor: 17.586

4.  Survival of Escherichia coli O157:H7 during the manufacture of pepperoni.

Authors:  D C Riordan; G Duffy; J Sheridan; B S Eblen; R C Whiting; I S Blair; D A McDowell
Journal:  J Food Prot       Date:  1998-02       Impact factor: 2.077

5.  Destruction of Escherichia coli O157:H7 and Salmonella typhimurium in Lebanon bologna by interaction of fermentation pH, heating temperature, and time.

Authors:  K R Ellajosyula; S Doores; E W Mills; R A Wilson; R C Anantheswaran; S J Knabel
Journal:  J Food Prot       Date:  1998-02       Impact factor: 2.077

6.  Acid resistance in enteric bacteria.

Authors:  J Gorden; P L Small
Journal:  Infect Immun       Date:  1993-01       Impact factor: 3.441

7.  Comparative analysis of extreme acid survival in Salmonella typhimurium, Shigella flexneri, and Escherichia coli.

Authors:  J Lin; I S Lee; J Frey; J L Slonczewski; J W Foster
Journal:  J Bacteriol       Date:  1995-07       Impact factor: 3.490

8.  Mechanisms of acid resistance in enterohemorrhagic Escherichia coli.

Authors:  J Lin; M P Smith; K C Chapin; H S Baik; G N Bennett; J W Foster
Journal:  Appl Environ Microbiol       Date:  1996-09       Impact factor: 4.792

9.  rpoS regulation of acid, heat, and salt tolerance in Escherichia coli O157:H7.

Authors:  A M Cheville; K W Arnold; C Buchrieser; C M Cheng; C W Kaspar
Journal:  Appl Environ Microbiol       Date:  1996-05       Impact factor: 4.792

10.  Survival and growth characteristics of Escherichia coli associated with hemorrhagic colitis.

Authors:  M P Doyle; J L Schoeni
Journal:  Appl Environ Microbiol       Date:  1984-10       Impact factor: 4.792
  10 in total
  7 in total

1.  Insertion mutagenesis of wca reduces acid and heat tolerance of enterohemorrhagic Escherichia coli O157:H7.

Authors:  Y Mao; M P Doyle; J Chen
Journal:  J Bacteriol       Date:  2001-06       Impact factor: 3.490

2.  Variation in acid resistance among shiga toxin-producing clones of pathogenic Escherichia coli.

Authors:  Teresa M Large; Seth T Walk; Thomas S Whittam
Journal:  Appl Environ Microbiol       Date:  2005-05       Impact factor: 4.792

3.  Solute transport proteins and the outer membrane protein NmpC contribute to heat resistance of Escherichia coli AW1.7.

Authors:  Lifang Ruan; Aaron Pleitner; Michael G Gänzle; Lynn M McMullen
Journal:  Appl Environ Microbiol       Date:  2011-03-11       Impact factor: 4.792

4.  Predicting the concentration of verotoxin-producing Escherichia coli bacteria during processing and storage of fermented raw-meat sausages.

Authors:  E J Quinto; P Arinder; L Axelsson; E Heir; A Holck; R Lindqvist; M Lindblad; P Andreou; H L Lauzon; V Þ Marteinsson; C Pin
Journal:  Appl Environ Microbiol       Date:  2014-02-21       Impact factor: 4.792

Review 5.  Some Like It Hot: Heat Resistance of Escherichia coli in Food.

Authors:  Hui Li; Michael Gänzle
Journal:  Front Microbiol       Date:  2016-11-03       Impact factor: 5.640

6.  Microarray based comparison of two Escherichia coli O157:H7 lineages.

Authors:  Scot E Dowd; Hiroshi Ishizaki
Journal:  BMC Microbiol       Date:  2006-03-15       Impact factor: 3.605

7.  Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid.

Authors:  Tone Mari Rode; Anette McLeod; Ingrid Måge; Even Heir; Lars Axelsson; Askild L Holck
Journal:  Int J Microbiol       Date:  2017-10-29
  7 in total

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