What are the main reasons to grow Escherichia coli O157:H7 and Salmonella Typhimurium in food products under refrigeration storage 4 C?
Neither of these organisms should grow at 4 C. If held in foods at that temperature they may become stressed, but could still remain infectious. One reason to inoculate foods and then hold them at refrigeration temperatures is to show that the recovery methods you are using are capable of growing and detecting cold-stressed organisms. Validation guidance documents such as AOAC "Appendix J" will define an inoculation level and hold time before attempting to validate the method.
I think the cool virulence factors of such microbial species depend on the strain genomic features and some possible mutations under long preservation in low temperatures. Multiple pathways could be stimulated by transcriptional regulators and cool virulence-related genes.
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