RESISTANCE OF ACID-ADAPTED SALMONELLAE TO ORGANIC-ACID RINSES ON BEEF

Four strains of salmonellae, including three bovine isolates and an ATCC strain, were adapted to growth in acidic conditions by sequential transfer in tryptic soy broth with reduced pH values. The cultures were transferred until good growth (approximately log(10)7 CFU/ml) was obtained within 24 h at 37 degrees C at pH 5.0. Lean beef tissue was inoculated by immersion into either the acid-adapted or the homologous parent strain of each bacterium. The inoculated tissue was rinsed for 10s in 1.5% or 3.0% lactic acid solutions at 23 degrees C or 55 degrees C. Reductions in bacterial populations were compared between the parent and acid-adapted strains to determine if the acid-adapted strains were more resistant to the organic acid rinses. Acid-adapted strains had either equal or greater sensitivity to organic acid rinses than their homologous parent strains, indicating that acid adaptation did not result in bacteria which were resistant to organic acid rinses. Acid-adapted strains had significantly lower D-55 degrees C?- values than their homologous parent strains.