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Applied and Environmental Microbiology, July 2007, p. 4351-4353, Vol. 73, No. 13
0099-2240/07/$08.00+0     doi:10.1128/AEM.03001-06
Copyright © 2007, American Society for Microbiology. All Rights Reserved.

Sensitivity of Escherichia albertii, a Potential Food-Borne Pathogen, to Food Preservation Treatments{triangledown}

Manan Sharma,1* Kalmia E. Kniel,2 Alexandra Derevianko,2 Jason Ling,3,{dagger} and Arvind A. Bhagwat3

Food Technology and Safety Laboratory,1 Produce and Quality and Safety Laboratory, Henry A. Wallace Beltsville Agricultural Research Center, Agricultural Research Service, Building 201, 10300 Baltimore Ave., Beltsville, Maryland 20705,3 The Department of Animal and Food Sciences, College of Agricultural and Natural Resources, University of Delaware, Newark, Delaware 197162

Received 28 December 2006/ Accepted 16 April 2007

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°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.

* Corresponding author. Mailing address: Food Technology and Safety Laboratory, USDA-ARS, ANRI, BARC-EAST, 10300 Baltimore Ave., Bldg. 201, Beltsville, MD 20705. Phone: (301) 504-9198. Fax: (301) 504-8438. E-mail: manan.sharma{at}ars.usda.gov

{triangledown} Published ahead of print on 27 April 2007.

{dagger} Present address: School of Life Sciences and Chemical Technology, Ngee Ann Polytechnic, 535 Clement Road, Singapore 599489, Singapore.

Applied and Environmental Microbiology, July 2007, p. 4351-4353, Vol. 73, No. 13
0099-2240/07/$08.00+0     doi:10.1128/AEM.03001-06
Copyright © 2007, American Society for Microbiology. All Rights Reserved.





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