Sensitivity of Escherichia albertii, a Potential Food-Borne Pathogen, to Food Preservation Treatments

Escherichia albertii is a potential food-borne pathogen because of its documented ability to cause diarrheal disease by producing attachment and effacement lesions. Its tolerances to heat (56°C), acid (pH 3.0), and pressure (500 MPa 5 min]) were evaluated and found to be significantly less than those of wild-type E. coli O157:H7.