|Kniel, Kalmia - UNIV OF DELAWARE|
|Derevianko, Alexandra - UNIV OF DELAWARE|
Submitted to: International Association for Food Protection
Publication Type: Abstract Only
Publication Acceptance Date: February 23, 2007
Publication Date: July 10, 2007
Citation: Sharma, M., Kniel, K., Derevianko, A., Ling, J., Bhagwat, A.A. 2007. Sensitivity of Escherichia albertii to food preservation treatments [abstract]. International Association for Food Protection Program and Abstract Book. p. 93. Technical Abstract: Escherichia albertii is a potential foodborne pathogen because of its documented ability to cause diarrheal disease by producing attachment and effacement lesions. Its tolerance to food preservation treatments has not been investigated. Heat, acid, and pressure tolerance were determined for stationary phase cells of five strains of E. albertii, two strains of E. coli O157:H7, and two strains of Shigella spp. D56 C values, population reductions after pH 3.0 for 2 h at 37 C and after treatment with 500 MPa hydrostatic pressure were determined. D56 C values of strains 10457 and 19982 of E. albertii were significantly (P<0.05) greater than those of strains 9194, 10790, and 12502. Populations of wild-type E. coli O157:H7 and Shigella spp. had greater acid tolerance than those of all E. albertii strains. Cells of strains 9194, 10790, and 12502 displayed greater acid tolerances than those of strains 10457 and 12502. After 5 min of pressure treatment, cells of wild-type E. coli O157:H7 and S. flexneri were significantly more tolerant than those of E. albertii strains. Strain 19982 had a significantly higher pressure tolerance than strain 12052 after 5 min treatments, but was not more tolerant than other E. albertii strains. Significant differences in tolerances of strains of E. albertii to heat, acid and pressure were observed. For all treatments, no strain of E. albertii was more tolerant than wild-type E. coli O157:H7, but all strains showed significantly greater acid tolerance than rpoS-deficient E. coli O157:H7. This study is the first to report the tolerance of E. albertii to food preservation treatments.