European Food Research and Technology

, Volume 238, Issue 1, pp 163–168

Comparison of net growth of Shiga toxin-producing Escherichia coli strains of serogroups O26, O103, and O157 in ground meat at different temperatures

Short Communication

DOI: 10.1007/s00217-013-2104-9

Cite this article as:
Kroj, A., Hauser, E. & Schmidt, H. Eur Food Res Technol (2014) 238: 163. doi:10.1007/s00217-013-2104-9
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Abstract

In this study, the net growth of 22 Shiga toxin-producing Escherichia coli O26, O103, and O157 strains originating from risk foods, animal feces, and patients suffering from hemolytic-uremic syndrome was compared in ground beef at 15 and 37 °C. The results of this study demonstrated that the ability to grow to high numbers in ground meat at these temperatures is strain-specific rather than serogroup- or origin-specific.

Keywords

Shiga toxin-producing Escherichia coli (STEC) Net growth Ground meat Serogroups O26 O103 O157 

Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  • Andrea Kroj
    • 1
  • Elisabeth Hauser
    • 1
  • Herbert Schmidt
    • 1
  1. 1.Department of Food Microbiology, Institute of Food Science and BiotechnologyUniversity of HohenheimStuttgartGermany