International Journal of Microbiology / 2009 / Article / Tab 5

Research Article

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)

ARANR 415ASpec95957160503224104
ANR 245A1Rif867565634643361310
ANR V1Spec978013011511010810510034
ANR V10Nal81747166564929188

NARANR 360BRif3513250.370.180.03≤0.01≤0.01≤0.01
ANR 42ANal55366.670.31≤0.01≤0.01≤0.01≤0.01≤0.01
ANR 418ARif66417.180.400.14≤0.01≤0.01≤0.01≤0.01
ANR 346ASpec26275940.59≤0.01≤0.01≤0.01≤0.01

aPercentage of survival calculated as 1 0 0 × the number of CFU per gram remaining after the acid treatment divided by the initial CFU per gram at time zero.

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