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 3
Reduction of E. coli during gastric treatment.
Fermentation status
Strain
Gastric treatment time (min)
1
30
120
TFS
(1)
1.26 (0.20)
2.03 (0.26)
2.87 (0.63)
(2)
0.76 (0.30)
2.12 (0.27)
2.88 (0.32)
(3)
1.04 (0.50)
2.05 (0.60)
2.56 (0.65)
(4)
0.88 (0.48)
2.22 (0.24)
3.14 (0.14)
(5)
1.14 (0.35)
1.84 (0.64)
3.45 (0.46)
Control
(1)
0.32 (0.17)
0.37 (0.16)
0.71 (0.13)
(2)
0.06 (0.02)
0.14 (0.09)
0.49 (0.05)
(3)
0.13 (0.13)
0.35 (0.12)
0.69 (0.24)
(4)
0.32 (0.08)
0.38 (0.18)
0.75 (0.15)
(5)
0.30 (0.18)
0.51 (0.31)
1.02 (0.20)
The numbers are average reductions of values compared with before gastric treatment. Standard deviation values are shown in brackets.
