TY - JOUR A2 - Iglewski, Barbara H. AU - Rode, Tone Mari AU - McLeod, Anette AU - Måge, Ingrid AU - Heir, Even AU - Axelsson, Lars AU - Holck, Askild L. PY - 2017 DA - 2017/10/29 TI - Survival of Five Strains of Shiga ToxigenicEscherichia coliin a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid SP - 5176384 VL - 2017 AB - The ability of foodborne pathogens to exhibit adaptive responses to stressful conditions in foods may enhance their survival when passing through the gastrointestinal system. We aimed to determine whether Escherichia colisurviving stresses encountered during a model dry-fermented sausage (DFS) production process exhibit enhanced tolerance and survival in an in vitrogastrointestinal model. Salami sausage batters spiked with five E. coliisolates, including enterohaemorrhagic E. colistrains isolated from different DFS outbreaks, were fermented in a model DFS process (20°C, 21 days). Control batters spiked with the same strains were stored at 4°C for the same period. Samples from matured model sausages and controls were thereafter exposed to an in vitrodigestion challenge. Gastric exposure (pH 3) resulted in considerably reduced survival of the E. colistrains that had undergone the model DFS process. This reduction continued after entering intestinal challenge (pH 8), but growth resumed after 120 min. When subjected to gastric challenge for 120 min, E. colithat had undergone the DFS process showed about 2.3 log 10 ⁡ lower survival compared with those kept in sausage batter at 4°C. Our results indicated that E. colistrains surviving a model DFS process exhibited reduced tolerance to subsequent gastric challenge at low pH. SN - 1687-918X UR - https://doi.org/10.1155/2017/5176384 DO - 10.1155/2017/5176384 JF - International Journal of Microbiology PB - Hindawi KW - ER -