Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese

Table 5

Survival rates of STEC strains in simulated gastric fluid at pH: 2.

Acid-resistance	Strain	Survival rate (%)^a
		Time (min)
		T(5)	T(10)	T(20)	T(30)	T(40)	T(50)	T(60)	T(90)	T(120)
AR	ANR 415ASpec	95	95	71	60	50	32	24	10	4
	ANR 245A1Rif	86	75	65	63	46	43	36	13	10
	ANR V1Spec	97	80	130	115	110	108	105	100	34
	ANR V10Nal	81	74	71	66	56	49	29	18	8
NAR	ANR 360BRif	35	13	25	0.37	0.18	0.03	≤0.01	≤0.01	≤0.01
	ANR 42ANal	55	36	6.67	0.31	≤0.01	≤0.01	≤0.01	≤0.01	≤0.01
	ANR 418ARif	66	41	7.18	0.40	0.14	≤0.01	≤0.01	≤0.01	≤0.01
	ANR 346ASpec	26	27	59	4	0.59	≤0.01	≤0.01	≤0.01	≤0.01

^aPercentage of survival calculated as 100× the number of CFU per gram remaining after the acid treatment divided by the initial CFU per gram at time zero.