Thermal Resistance of Single Strains of Shiga Toxin-Producing Escherichia coli O121:H19 and O157:H7 Based on Culture Preparation Method and Osmolyte-Reduced Water Activity

What is it about?

Enhanced thermal resistance of foodborne pathogenic bacteria on low water activity foods is sometimes reported. We investigated if exposure to low water activity through suspension in osmolytes is associated with enhanced thermal resistance of Escherichia coli (STEC; O121:H19, O157:H7). The culture preparation method impacted the time to achieve 1 log reduction of STEC. Increasing the water activity made the tested STEC more sensitive to thermal treatment compared to a high water activity solution.

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