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Salmonella pH and Temp??? antagonism??

Rin12 · 2013-04-11 20:44:35

Anyone know why Salmonella dies at pH 4 at 37°C but survives at pH4 at 4°C???

11-04-2013 8:44pm

#1

Rin12

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Anyone know why Salmonella dies at pH 4 at 37°C but survives at pH4 at 4°C???

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#2 15-04-2013 3:57pm

Sycopat

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Rin12 wrote: »

Anyone know why Salmonella dies at pH 4 at 37°C but survives at pH4 at 4°C???

Uhm, are you sure about that? I think you may have it backwards.

It doesn't make logical sense to me given salmonella is a food borne infection and so would need to be able to survive and grow at both that temperature(body temperature) and at least survive low pH (Stomach is ~2 iirc, but not sure where in the tract infection usually occurs), but doesn't sporulate.

This site: http://www.foodsafetywatch.com/public/481.cfm reports growth conditions of 7 - 48 degrees and 3.5 - 9.5 pH

I've never actually worked with salmonella though (it's getting to be a while since I did any micro), but you might want to double check that.

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