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 3

Counts of E. coli during digestion challenge. Salami batter with starter culture fermented at 20°C for 21 days and thereafter stored for 24 h at 4°C (∆) and control batters without starter culture which were held at 4°C for 22 days (○) are shown. Exposure of samples to gastric acid (gastric treatment; G) for 30 or 120 min and subsequently to intestinal fluid (intestinal treatment; I) for 240 min is according to Table 2. Dotted and continuous lines represent samples exposed to 30 and 120 min of gastric treatments, respectively, before intestinal treatment. Average values from three independent experiments with two parallels each are given, and strains are numbered according to Table 1.