International Specialty Supply
Supplying Sprout Companies Throughout the World
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International Specialty Supply Supplying Sprout Companies Throughout the World
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Comparison of enrichment procedures for isolation of Escherichia coli O157:H7 from ground beef and radish sprouts 1999; Int J Food Microbiol. 50:211–214. Hara-Kudo Y(a), Onoue Y(b), Konuma H(c), Nakagawa H(d), Kumagai S.(a)
a Department
of Biomedical Food Research, National Institute of Infectious Diseases, 1-23-1
Toyama, Shinjuku-ku, Tokyo 162, Japan Abstract Enrichment procedures using Tryptic soy broth (TSB), modified TSB (mTSB), modified E. coli broth with novobiocin (mEC+n), mTSB (without novobiocin) with vancomycin, cefixime and cefsulodin (mTSB-VCC), or TSB with cefixime, tellurite and vancomycin (TSB-CTV) were evaluated by determining the rate of successful isolation of fifteen Escherichia coli O157:H7 strains from inoculated broth containing ground beef or radish sprout extract. E. coli O157:H7 tended to be isolated more efficiently after enrichment with TSB, mTSB and mEC+n than with the other broths. In order to identify the most efficient enrichmemt condition using these broths, E. coli O157:H7 were inoculated into 25 g ground beef or radish sprouts, which were then homogenized in 225 ml broth and incubated static at 37°C or 42°C for 6 h or 18 h. Attempts were made to isolate the inoculated bacteria by plating method in combination with the immunomagnetic separation method. The most effective enrichment condition was incubation in mTSB or mEC+n at 42°C for 18 h for ground beef, and in mEC+n at 42°C for 18 h for radish sprouts. |