Abstract
Escherichia albertii is a potential food-borne pathogen because of its documented ability to cause diarrheal disease by producing attachment and effacement lesions. Its tolerances to heat (56 degrees C), acid (pH 3.0), and pressure (500 MPa [5 min]) were evaluated and found to be significantly less than those of wild-type E. coli O157:H7.
Publication types
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Comparative Study
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Research Support, N.I.H., Extramural
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Research Support, Non-U.S. Gov't
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Research Support, U.S. Gov't, Non-P.H.S.
MeSH terms
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Enterobacteriaceae Infections / prevention & control
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Escherichia / isolation & purification
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Escherichia / pathogenicity*
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Escherichia coli O157 / isolation & purification
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Escherichia coli O157 / pathogenicity
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Food Microbiology*
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Food Preservation / methods*
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Foodborne Diseases / prevention & control
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Hot Temperature
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Humans
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Hydrogen-Ion Concentration
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Hydrostatic Pressure
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Shigella / isolation & purification
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Shigella / pathogenicity
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Species Specificity