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Appl. Environ. Microbiol. doi:10.1128/AEM.03001-06
Copyright (c) 2007, American Society for Microbiology and/or the Listed Authors/Institutions. All Rights Reserved.

Sensitivity of Escherichia albertii, a potential foodborne pathogen, to food preservation treatments

Food Technology and Safety Laboratory; and Produce and Quality and Safety Laboratory, Henry A. Wallace Beltsville Agricultural Research Center, Agricultural Research Service, Building 201, 10300 Baltimore Ave, Beltsville, MD 20705; The Department of Animal and Food Sciences, College of Agricultural and Natural Resources, University of Delaware, Newark, DE, 19716

^* To whom correspondence should be addressed. Email: msharma{at}anri.barc.usda.gov.

	Abstract

Escherichia albertii is a potential foodborne 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.