PCR-based detection of verotoxin-producing Escherichia coli (VTEC) in ground beef

Gilgen, M.; Hübner, Philipp; Höfelein, C; Lüthy, Jürg; Candrian, U.

doi:10.1016/s0923-2508(98)80029-6

Cited by 27 publications

(13 citation statements)

References 42 publications

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“…Depending on the protocol, the predicted values varied from 2 to 9 CFU ml Ϫ1 for PCR and from 18 to 93 CFU ml Ϫ1 for IMS-DM. These values are consistent with those obtained previously after 6 h of enrichment at 37°C (20,28,29). Moreover, if the length of incubation varies from 6 to 10 h, the predicted PCR and IMS-DM detection limits are decreased by roughly 3 log 10 and vary from Ϫ3 to Ϫ4 log 10 CFU ml Ϫ1 for PCR and from Ϫ2 to Ϫ3 log 10 CFU ml Ϫ1 for IMS-DM.…”

Section: Vol 72 2006supporting

confidence: 90%

Modeling and Predicting the Simultaneous Growth of Escherichia coli O157:H7 and Ground Beef Background Microflora for Various Enrichment Protocols

Vimont

Vernozy-Rozand

Montet

et al. 2006

Appl Environ Microbiol

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The simultaneous growth of Escherichia coli O157:H7 (O157) and the ground beef background microflora (BM) was described in order to characterize the effects of enrichment factors on the growth of these organisms. The different enrichment factors studied were basal medium (Trypticase soy broth and E. coli broth), the presence of novobiocin in the broth, and the incubation temperature (37°C or 40°C). BM and O157 kinetics were simultaneously fitted by using a competitive growth model. The simple competition between the two microfloras implied that O157 growth stopped as soon as the maximal bacterial density in the BM was reached. The present study shows that the enrichment protocol factors had little impact on the simultaneous growth of BM and O157. The selective factors (i.e., bile salts and novobiocin) and the higher incubation temperature (40°C) did not inhibit BM growth, and incubation at 40°C only slightly improved O157 growth. The results also emphasize that when the level of O157 contamination in ground beef is low, the 6-h enrichment step recommended in the immunomagnetic separation protocol (ISO EN 16654) is not sufficient to detect O157 by screening methods. In this case, prior enrichment for approximately 10 h appears to be the optimal duration for enrichment. However, more experiments must be carried out with ground beef packaged in different ways in order to confirm the results obtained in the present study for non-vacuum-and non-modified-atmospherepacked ground beef.

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Section: Vol 72 2006supporting

confidence: 90%

Modeling and Predicting the Simultaneous Growth of Escherichia coli O157:H7 and Ground Beef Background Microflora for Various Enrichment Protocols

Vimont

Vernozy-Rozand

Montet

et al. 2006

Appl Environ Microbiol

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“…Thus, rapid, sensitive and simple techniques that can detect STEC in foods need to be established in order to reduce the risk of STEC outbreaks. Many reports have been written concerning the use of PCR for the rapid detection of the STEC toxin genes, but none are commercially available and have not been evaluated for dairy products (Karch and Meyer 1989;Pollard et al 1990a, b;Gannon et al 1992;Read et al 1992;Lin et al 1993a;Paton et al 1993b;Gilgen et al 1998). This study describes a new PCR-ELISA detection system based on identi®cation of the most conserved regions of the verocytotoxin genes for detecting STEC.…”

Section: Introductionmentioning

confidence: 99%

Comparison between a PCR-ELISA test and the vero cell assay for detecting Shiga toxin-producing Escherichia coli in dairy products and characterization of virulence traits of the isolated strains

et al. 2001

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Aims: This paper provides information on a PCR-ELISA method for detecting Shiga toxinproducing Escherichia coli (STEC), and on their prevalence in dairy products. Methods and Results: The sensitivity and speci®city of the test was evaluated using pure cultures, spiked and naturally-contaminated samples. A comparative study with vero cytotoxicity testing was conducted, and STEC isolated from naturally-contaminated 1 samples were characterized. The PCR-ELISA test was highly speci®c and sensitive, and detected 14% more positive samples than the vero cell assay. The prevalence of STEC in raw milk and unpasteurized cheese was 21á5% and 30á5%, respectively, while samples from the`dairy environment' and from pasteurized cheese were less contaminated. The 34 strains of STEC isolated from natural samples showed that some of them carried virulence genes. Conclusions: No conclusion can be drawn at the moment concerning the potential risk to consumers. Signi®cance and Impact of the Study: These data show the necessity of valuable screening methods to appreciate the virulence of STEC.

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“…In several studies, arcobacters have been isolated in poultry processing plants from the carcasses and slaughter equipment, but not from the intestinal content (Gilgen et al, 1998). In several studies, arcobacters have been isolated in poultry processing plants from the carcasses and slaughter equipment, but not from the intestinal content (Gilgen et al, 1998).…”

Section: Occurrence In Animals and Foodmentioning

confidence: 99%

Arcobacter Species

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Phillips

2015

Food Safety

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PCR-based detection of verotoxin-producing Escherichia coli (VTEC) in ground beef

Cited by 27 publications

References 42 publications

Modeling and Predicting the Simultaneous Growth of Escherichia coli O157:H7 and Ground Beef Background Microflora for Various Enrichment Protocols

Modeling and Predicting the Simultaneous Growth of Escherichia coli O157:H7 and Ground Beef Background Microflora for Various Enrichment Protocols

Comparison between a PCR-ELISA test and the vero cell assay for detecting Shiga toxin-producing Escherichia coli in dairy products and characterization of virulence traits of the isolated strains

Arcobacter Species

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