Escherichia coli encounter numerous different stresses during their growth, survival, and
infection. These stresses are relevant to survival in foods and food processing environments …

The characteristics of lactic acid bacterial fermentation and the principal antimicrobial factors
produced by lactic acid bacteria (LAB) are reviewed and assessed. The principal anti …

Acid resistance (AR) in Escherichia coli is defined as the ability to withstand an acid
challenge of pH 2.5 or less and is a trait generally restricted to stationary-phase cells. Earlier …

A reversible adaptive tolerance to low pH termedacid habituation'is demonstrated for five
strains of Escherichia coli. Superimposed upon the intrinsic acid tolerance of individual …

Listeria monocytogenes acquired increased acid tolerance during exponential growth upon
exposure to sublethal acid stress, a response designated the acid tolerance response …

A considerable literature reports the antibacterial efficacy of dilute solutions of organic acids
(lactic, acetic). With carcasses an overall reduction in surface contaminants of 1.5 log cycles …

Shredded carrots were inoculated with Escherichia coli O157: H7, Salmonella or Listeria
monocytogenes and washed for 1 or 2min with chlorine (Cl; 200ppm), peroxyacetic acid …

Fermentation is an ancient practice of food preservation. Fermented vegetables are popular
in Eastern European and Asian countries. They have received a growing interest in Western …

The responses to pH and sodium chloride of four strains of Listeria monocytogenes isolated
from Portuguese cheese, with a sodium chloride concentration of about 2%(w/v) and a pH …

Aims: The aim of the study was to evaluate the effect of habituation at different pH conditions
on the acid resistance of Listeria monocytogenes, Escherichia coli O157: H7 and …