Physiological Response of Escherichia coli O157:H7 Sakai to Dynamic Changes in Temperature and Water Activity as Experienced during Carcass Chilling.

ABSTRACT: Enterohemeorrhagic Escherichia coli is a leading cause of foodborne illness, with the majority of cases linked to foods of bovine origin. Currently, no completely effective method for controlling this pathogen during carcass processing exists. Understanding how this pathogen behaves under those stress conditions experienced on the carcass during chilling in cold air could offer opportunities for development or improvement of effective decontamination processes. Therefore, we studied the growth kinetics and physiological response of exponential phase E. coli O157:H7 Sakai cultures upon an abrupt downshift in temperature and water activity (from 35 °C a_w 0.993 to 14 °C a_w 0.967). A parallel Biolog study was conducted to follow the phenotypic responses to 190 carbon sour

SUBMITTER: King T 

PROVIDER: S-EPMC5098033 | biostudies-literature | 2016 Nov

REPOSITORIES: biostudies-literature