Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations.

NaCl and CaCl concentrations affected LAB and STEC strains differently. Growth rates at 6% NaCl were reduced for STEC more than LAB in vegetable broth. Extent of growth was reduced for STEC versus LAB for most vegetable fermentations. Death rates were minimally affected by salt type or concentration with lactic acid. Correlations between salt and STEC die-off were inconsistent for fermentation.