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Applied and Environmental Microbiology, November 2004, p. 6637-6642, Vol. 70, No. 11
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.11.6637-6642.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.

Postprocessing In Vitro Digestion Challenge To Evaluate Survival of Escherichia coli O157:H7 in Fermented Dry Sausages

Fadia Naim,1 Serge Messier,1 Linda Saucier,2,{dagger} and Gabriel Piette2*

Faculty of Veterinary Medicine, Department of Microbiology and Pathology, The University of Montreal,1 Agriculture and Agri-Food Canada—Food Research and Development Centre, Saint-Hyacinthe, Quebec, Canada2

Received 18 December 2003/ Accepted 1 July 2004

Fermented dry sausages, inoculated with Escherichia coli O157:H7 during batter preparation, were submitted to an in vitro digestion challenge to evaluate the extent to which passage through the human gastrointestinal tract could inactivate the pathogenic cells, previously stressed by the manufacturing process. The numbers of surviving E. coli O157:H7 cells remained constant after a 1-min exposure of the finely chopped sausage to synthetic saliva or during the following 120-min exposure to synthetic gastric juice at an initial pH of 2.0. However, significant (P ≤ 0.05) growth of the pathogen (1.03 to 2.16 log10 CFU/g) was observed in a subsequent 250-min exposure to a synthetic pancreatic juice at pH 8.0. In a different set of experiments, fractions from the gastric suspension were transferred into the synthetic pancreatic juice at 30-min intervals to mimic the dynamics of gastric emptying. Concurrently, the pH of the remaining gastric fluid was reduced to 3.0, 2.5, and 2.0 to simulate the gradual reacidification of the stomach contents after the initial buffering effect resulting from meal ingestion. Under these new conditions, pathogen growth during pancreatic challenge was observed for the first few fractions released from the stomach (90 min of exposure [pH 2.5]), but growth was no longer possible in the fractions submitted to the most severe gastric challenge (120 min of exposure [pH < 2.2]).

* Corresponding author. Present address: Agriculture and Agri-Food Canada—Food Research and Development Centre, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec J2S 8E3, Canada. Phone:(450) 773-1105. Fax: (450) 773-8461. E-mail: pietteg{at}agr.gc.ca.

{dagger} Present address: Faculty of Agriculture and Food Sciences, Department of Animal Sciences, University of Laval, Quebec G1K 7P4, Canada.

Applied and Environmental Microbiology, November 2004, p. 6637-6642, Vol. 70, No. 11
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.11.6637-6642.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.



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