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 4
Reductions of E. coli during intestinal treatment.
Fermentation status
Strain
Intestinal treatment time after 30 min gastric treatment (min)
Intestinal treatment time after 120 min gastric treatment (min)
30
120
240
30
120
240
TFS
(1)
0.42 (0.38)
0.70 (0.26)
−0.33 (0.36)
0.76 (0.16)
1.03 (0.79)
0.18 (0.64)
(2)
0.37 (0.34)
0.58 (0.22)
−0.91 (0.51)
1.23 (0.14)
1.46 (0.16)
1.00 (0.86)
(3)
0.41 (0.22)
0.50 (0.22)
−1.00 (0.18)
1.05 (0.16)
0.85 (0.46)
−0.13 (0.35)
(4)
0.26 (0.38)
0.40 (0.39)
−0.49 (0.43)
1.27 (0.53)
1.23 (0.49)
0.69 (0.90)
(5)
0.80 (0.76)
0.95 (1.35)
−0.01 (1.28)
1.30 (0.20)
1.46 (0.30)
0.79 (0.43)
Control
(1)
0.25 (0.19)
0.14 (0.14)
−1.52 (0.28)
0.18 (0.22)
0.20 (0.14)
−0.86 (0.34)
(2)
0.18 (0.24)
−0.13 (0.14)
−1.83 (0.09)
0.22 (0.28)
0.26 (0.12)
−1.16 (0.55)
(3)
0.20 (0.20)
0.03 (0.18)
−1.69 (0.30)
0.15 (0.42)
0.33 (0.36)
−0.94 (0.46)
(4)
0.20 (0.08)
−0.04 (0.09)
−1.84 (0.13)
0.18 (0.16)
0.20 (0.10)
−1.32 (0.16)
(5)
0.21 (0.18)
0.13 (0.07)
−1.27 (0.44)
0.54 (0.41)
0.42 (0.12)
−0.66 (0.49)
The numbers are average reductions of values compared with after gastric treatment. Standard deviation values are shown in brackets.
