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The ability of foodborne pathogens to exhibit adaptive responses to stressful conditions in foods may enhance their survival when passing through the gastrointestinal system. We aimed to determine whether  Escherichia coli  surviving stresses encountered during a model dry-fermented sausage (DFS) production process exhibit enhanced tolerance and survival in an  in vitro  gastrointestinal model. Salami sausage batters spiked with five  E. coli  isolates, including enterohaemorrhagic  E. coli  strains isolated from different DFS outbreaks, were fermented in a model DFS process (20°C, 21 days). Control batters spiked with the same strains were stored at 4°C for the same period. Samples from matured model sausages and controls were thereafter exposed to an  in vitro  digestion challenge. Gastric exposure (pH 3) resulted in considerably reduced survival of the  E. coli  strains that had undergone the model DFS process. This reduction continued after entering intestinal challenge (pH 8), but growth resumed after 120 min. When subjected to gastric challenge for 120 min,  E. coli  that had undergone the DFS process showed about 2.3 log 10 ⁡ lower survival compared with those kept in sausage batter at 4°C. Our results indicated that  E. coli  strains surviving a model DFS process exhibited reduced tolerance to subsequent gastric challenge at low pH.

international journal of microbiology

Survival of Five Strains of Shiga Toxigenic<i>Escherichia coli</i>in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid

Survival of Five Strains of Shiga ToxigenicEscherichia coliin a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid