Selective enrichment with a resuscitation step for isolation of freeze-injured Escherichia coli O157:H7 from foods.

Abstract:

:We studied injury of Escherichia coli O157:H7 cells in 11 food items during freeze storage and methods of isolating freeze-injured E. coli O157:H7 cells from foods. Food samples inoculated with E. coli O157:H7 were stored for 16 weeks at -20 degrees C in a freezer. Noninjured and injured cells were counted by using tryptic soy agar and sorbitol MacConkey agar supplemented with cefixime and potassium tellurite. Large populations of E. coli O157:H7 cells were injured in salted cabbage, grated radish, seaweed, and tomato samples. In an experiment to detect E. coli O157:H7 in food samples artificially contaminated with freeze-injured E. coli O157:H7 cells, the organism was recovered most efficiently after the samples were incubated in modified E. coli broth without bile salts at 25 degrees C for 2 h and then selectively enriched at 42 degrees C for 18 h by adding bile salts and novobiocin. Our enrichment method was further evaluated by isolating E. coli O157:H7 from frozen foods inoculated with the organism prior to freezing. Two hours of resuscitation at 25 degrees C in nonselective broth improved recovery of E. coli O157:H7 from frozen grated radishes and strawberries, demonstrating that the resuscitation step is very effective for isolating E. coli O157:H7 from frozen foods contaminated with injured E. coli O157:H7 cells.

journal_name

Appl Environ Microbiol

authors

Hara-Kudo Y,Ikedo M,Kodaka H,Nakagawa H,Goto K,Masuda T,Konuma H,Kojima T,Kumagai S

doi

10.1128/aem.66.7.2866-2872.2000

keywords:

subject

Has Abstract

pub_date

2000-07-01 00:00:00

pages

2866-72

issue

7

eissn

0099-2240

issn

1098-5336

journal_volume

66

pub_type

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