We examined the survival and growth of Escherichia coil O157:H7 cells incubated with several seasonings, in comparison with those of non-pathogenic E. coil. The cells were incubated at 25 degrees C for 24 h with several concentrations of NaCl, sucrose, soy sauce, worcester sauce and tomato ketchup, and their survival ratios were determined. The E. coil O157:H7 strains showed relatively. higher survival ratios in 0.5-1.0 M sucrose, 25% soy sauce and 12.5-50% worcester sauce than the non-pathogenic strains, but slightly lower survival ratios in 0.5-2.0 M NaCl. A noteworthy difference between E. coil O157:H7 and the non-pathogenic strains was that incubation in the presence of 12.5% soy sauce allowed the growth of E. coil O157:H7 strains but reduced the viable cell numbers of non-pathogenic E. coil strains.