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

Table 1

E. coli isolates used in this study.

Number	Strain	Serotype	stx1	stx2	Source	Comments/reference
	E218/02	O157:H7	−	+	Dry-fermented sausage	Outbreak Sweden, 2002 [11]
	MF3582	O157:H-	−	+	Human, clinical	Outbreak Norway 2009^†, sorbitol positive [19]
	MF2411	O111:H-	+	+	Semidry-fermented sausage (mettwurst)	Outbreak Australia, 1995^‡ [10]
	MF2494	O103:H25	−	+	Human, clinical	Outbreak Norway 2006^§ [12]
	MF2522	O103:H25	−	−	Dry-fermented sausage (morr)	Linked to outbreak in Norway, 2006^§ [12]

Kindly received from Dr. S. Löfdahl, Swedish Institute for Infectious Disease Control, Solna, Sweden. ^†Kindly received from Professor G. Kapperud, Norwegian Institute of Public Health, Oslo, Norway. ^‡Kindly received from Dr. F. Scheutz, Statens Serum Institut, Copenhagen, Denmark. ^§Kindly received from Dr. C. Sekse, Norwegian School of Veterinary Science, Oslo, Norway.