Article Abstract:
The effects of varying the pH and the sodium chloride (NaCl) concentration on the survival and growth of Escherichia coli O157:H7 in broth was determined. Media with 6.5% or less NaCl or a pH of 4.5 to 9.0 adjusted with hydrochloric acid were conducive to growth. When lactic acid was used to adjust pH, the organism grew at 4.6 but not at 4.5. Commercial sausage batter was inoculated with the E. coli strain, fermented to pH 4.8 and dried, then stored frozen for two months. The E. coli survived after processing but did not grow, and its population decreased after the storage period.
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Article Abstract:
The fate of Escherichia coli O157:H7 in six different groups of unpasteurized apple cider was examined by using a strain of enterohemorrhagic Escherichia coli serotype O157:H7. Results indicated that Escherichia coli O157:H7 numbers increased slightly and then remained steady for roughly 12 days in groups inoculated with an initial population of 10.5 Escherichia coli O157:H7 organisms per ml at 8 degrees centigrade. Depending on the group, their survival varied from 10 to 31 days or 2 to 3 days at 8 or 25 degrees centigrade, respectively.
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Article Abstract:
The pathogenic bacteria Escherichia coli O157:H7 is unable to survive in real and reduced-calorie mayonnaise dressing irrespective of the initial population size and storage temperature. The rate of bacterial inactivation rises as the temperature increases from 5 to 30 degrees celsius. At all storage temperatures the tolerance of E. coli O157:H7 is higher in real mayonnaise than in reduced-calorie mayonnaise dressing. Thus the bacteria are killed during the manufacturing and storage of mayonnaise.
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