Literature DB >> 7487011

Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.

G J Leyer1, L L Wang, E A Johnson.   

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.

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Year:  1995        PMID： 7487011      PMCID： PMC167674          DOI： 10.1128/aem.61.10.3752-3755.1995

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


  16 in total

Review 1.  The epidemiology of infections caused by Escherichia coli O157:H7, other enterohemorrhagic E. coli, and the associated hemolytic uremic syndrome.

Authors:  P M Griffin; R V Tauxe
Journal:  Epidemiol Rev       Date:  1991       Impact factor: 6.222

2.  Adaptive acidification tolerance response of Salmonella typhimurium.

Authors:  J W Foster; H K Hall
Journal:  J Bacteriol       Date:  1990-02       Impact factor: 3.490

3.  An outbreak of hemolytic uremic syndrome associated with ingestion of fresh apple juice.

Authors:  B T Steele; N Murphy; G S Arbus; C P Rance
Journal:  J Pediatr       Date:  1982-12       Impact factor: 4.406

4.  Acid adaptation promotes survival of Salmonella spp. in cheese.

Authors:  G J Leyer; E A Johnson
Journal:  Appl Environ Microbiol       Date:  1992-06       Impact factor: 4.792

5.  Salmonella acid shock proteins are required for the adaptive acid tolerance response.

Authors:  J W Foster
Journal:  J Bacteriol       Date:  1991-11       Impact factor: 3.490

6.  Inducible pH homeostasis and the acid tolerance response of Salmonella typhimurium.

Authors:  J W Foster; H K Hall
Journal:  J Bacteriol       Date:  1991-08       Impact factor: 3.490

7.  An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider.

Authors:  R E Besser; S M Lett; J T Weber; M P Doyle; T J Barrett; J G Wells; P M Griffin
Journal:  JAMA       Date:  1993-05-05       Impact factor: 56.272

Review 8.  Escherichia coli O157:H7: clinical, diagnostic, and epidemiological aspects of human infection.

Authors:  P I Tarr
Journal:  Clin Infect Dis       Date:  1995-01       Impact factor: 9.079

9.  Acid resistance in enteric bacteria.

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

10.  Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage.

Authors:  K A Glass; J M Loeffelholz; J P Ford; M P Doyle
Journal:  Appl Environ Microbiol       Date:  1992-08       Impact factor: 4.792
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  43 in total

1.  Survival of low-pH stress by Escherichia coli O157:H7: correlation between alterations in the cell envelope and increased acid tolerance.

Authors:  K N Jordan; L Oxford; C P O'Byrne
Journal:  Appl Environ Microbiol       Date:  1999-07       Impact factor: 4.792

2.  Relationship between acid tolerance, cytoplasmic pH, and ATP and H+-ATPase levels in chemostat cultures of Lactococcus lactis.

Authors:  E O'Sullivan; S Condon
Journal:  Appl Environ Microbiol       Date:  1999-06       Impact factor: 4.792

3.  Combinations of intervention treatments resulting in 5-log10-unit reductions in numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT104 organisms in apple cider.

Authors:  H E Uljas; S C Ingham
Journal:  Appl Environ Microbiol       Date:  1999-05       Impact factor: 4.792

4.  Augmentation of killing of Escherichia coli O157 by combinations of lactate, ethanol, and low-pH conditions.

Authors:  S L Jordan; J Glover; L Malcolm; F M Thomson-Carter; I R Booth; S F Park
Journal:  Appl Environ Microbiol       Date:  1999-03       Impact factor: 4.792

5.  Characterization of the acid resistance phenotype and rpoS alleles of shiga-like toxin-producing Escherichia coli.

Authors:  S R Waterman; P L Small
Journal:  Infect Immun       Date:  1996-07       Impact factor: 3.441

6.  Impact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 populations to undercooking and simulated exposure to gastric fluid.

Authors:  Jarret D Stopforth; Panagiotis N Skandamis; Laura V Ashton; Ifigenia Geornaras; Patricia A Kendall; Keith E Belk; John A Scanga; Gary C Smith; John N Sofos
Journal:  Appl Environ Microbiol       Date:  2006-01       Impact factor: 4.792

7.  Prevalence of Escherichia coli O157 in Saskatchewan cattle: characterization of isolates by using random amplified polymorphic DNA PCR, antibiotic resistance profiles, and pathogenicity determinants.

Authors:  Sinisa Vidovic; Darren R Korber
Journal:  Appl Environ Microbiol       Date:  2006-06       Impact factor: 4.792

8.  Survival or growth of Escherichia coli O157:H7 in a model system of fresh meat decontamination runoff waste fluids and its resistance to subsequent lactic acid stress.

Authors:  John Samelis; John N Sofos; Patricia A Kendall; Gary C Smith
Journal:  Appl Environ Microbiol       Date:  2005-10       Impact factor: 4.792

9.  Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium.

Authors:  Min-Suk Rhee; Sun-Young Lee; Richard H Dougherty; Dong-Hyun Kang
Journal:  Appl Environ Microbiol       Date:  2003-05       Impact factor: 4.792

10.  Inactivation of Escherichia coli O157:H7 in apple juice by irradiation.

Authors:  R L Buchanan; S G Edelson; K Snipes; G Boyd
Journal:  Appl Environ Microbiol       Date:  1998-11       Impact factor: 4.792
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