Article ; Online: Escherichia coli O157: H7 Acid Tolerance and Survival in Apple Cider.
2019 Volume 57, Issue 6, Page(s) 460–464
Abstract: The survival of two Escherichia coli O157:H7 (ATCC 43889 and 43895) and a control strain E. coli was compared in apple cider and in Trypticase soy broth (TSB) adjusted to low and high pH. The O157:H7 strains were detectable in apple cider after 14 to 21 ... ...
Abstract | The survival of two Escherichia coli O157:H7 (ATCC 43889 and 43895) and a control strain E. coli was compared in apple cider and in Trypticase soy broth (TSB) adjusted to low and high pH. The O157:H7 strains were detectable in apple cider after 14 to 21 days at 4°C, whereas the control strain could not be detected (> 4-log reduction) after 5 to 7 days. During the first 14 days of storage at 4°C, the levels of strain 43889 decreased by ~3 logs, whereas levels of strain 43895 were unchanged. Survival of O157:H7 strains and the control strain were unaffected by the presence of potassium sorbate or sodium benzoate, except in one instance. Sodium benzoate caused a decrease of 57% in strain 43895 after 21 days, but ~10 |
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Language | English | |||||
Publishing date | 2019-06-06 | |||||
Publishing country | United States | |||||
Document type | Journal Article | |||||
ZDB-ID | 243284-5 | |||||
ISSN | 1944-9097 ; 0362-028X | |||||
ISSN (online) | 1944-9097 | |||||
ISSN | 0362-028X | |||||
DOI | 10.4315/0362-028X-57.6.460 | |||||
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Database | MEDical Literature Analysis and Retrieval System OnLINE |
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