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Appl. Environ. Microbiol., 10 1995, 3752-3755, Vol 61, No. 10
Copyright © 1995, American Society for Microbiology

Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods

GJ Leyer, LL Wang and EA Johnson
Departments of Food Microbiology and Toxicology, University of Wisconsin-Madison 53706, USA.

Escherichia coli O157:H7 was adapted to acid by culturing for one to two doublings at pH 5.0. Acid-adapted cells had an increased resistance to lactic acid, survived better than nonadapted cells during a sausage fermentation, and showed enhanced survival in shredded dry salami (pH 5.0) and apple cider (pH 3.4). Acid adaptation is important for the survival of E. coli O157:H7 in acidic foods and should be considered a prerequisite for inocula used in food challenge studies.

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