FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (2): 101-104.

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Study on Acid Tolerance of Internal Enterohemorrhagic Escherichia coli O157:H7

 WANG  Jin-Ling, WANG  Fang, ZHOU  Zhi-Jiang, YU  Feng-Qin, MENG  Xiang-Yong   

  1. 1.Shenyang Enter-exit Inspection and Quarantine;2.Tianjing University, Tianjing 130062, China;3.Liaoning Enter-exit Inspection and Quarantine
  • Online:2005-02-15 Published:2011-09-19

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Abstract: Acid tolerance of EHEC O157:H7 is one characteristic that could hardly be controlled. In this experiment, six EHEC O157:H7 strains were inoculated in Luria broth (LB) with the various cultures pHs, and incubated with gentle shaking. Then they were counted once 1h.The results indicated that the growth of six EHEC O157:H7 strains showed significant difference. The strong acid tolerance of EHEC O157:H7 strain 97063 at pH 2.5 could stand 29h compared with other strains. The study was carried on the acid tolerance of internal EHEC O157:H7, so as to find ways of controlling the infection of EHEC O157:H7 and to provide data on the scientific basis. In brief, the acid tolerance of EHEC O157:H7 was very strong. Quarantine department and sanitation department should pay more attention to quarantine EHEC O157:H7 strain in the acid food.

Key words:  EHEC O157:H, 7the acid tolerance