DETECTION AND CHARACTERIZATION OF ESCHERICHIA COLI O157:H7 AND SALMONELLA IN FOOD

Escherichia coli O157:H7 and Salmonella are among the most important foodborne pathogens that cause millions cases of infections and hundreds deaths each year in the United States. Beef and poultry products are frequently recognized transmission media for these two organisms. Rapid detection and isolation methods applied to beef or chicken products are expected for these two bacteria. A rapid sample preparation method for E. coli O157:H7 detection by PCR method in ground beef samples was developed by combining different techniques, including filtration, centrifugation, enzyme digestion, and DNA extraction. The detection limit of this method was 103 cells/g without enrichment, and 100 cells/g can be detected after 6 h en-richment. For Salmonella, a poultry specific isolation method was modified from the USDA/FSIS manual by considering the specific characteristics of poultry products. Higher than 95% of the suspect colonies isolated by using the modified method were confirmed as Sa…

Author: CUI, SHENGHUI

Source: University of Maryland

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