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

Figure 2

Reduction of E. coli in a TFS model. Salami batter with starter culture fermented at 20°C for 21 days giving matured sausages (orange bars) and meat batter controls without starter culture held at 4°C (blue bars) are shown. Isolates are numbered according to Table 1.