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http://dx.doi.org/10.5851/kosfa.2018.e19

Rapid Detection of Escherichia coli in Fresh Foods Using a Combination of Enrichment and PCR Analysis  

Choi, Yukyung (Department of Food and Nutrition, Sookmyung Women's University)
Lee, Sujung (Department of Food and Nutrition, Sookmyung Women's University)
Lee, Heeyoung (Department of Food and Nutrition, Sookmyung Women's University)
Lee, Soomin (Department of Food and Nutrition, Sookmyung Women's University)
Kim, Sejeong (Department of Food and Nutrition, Sookmyung Women's University)
Lee, Jeeyeon (Department of Food and Nutrition, Sookmyung Women's University)
Ha, Jimyeong (Department of Food and Nutrition, Sookmyung Women's University)
Oh, Hyemin (Department of Food and Nutrition, Sookmyung Women's University)
Lee, Yewon (Department of Food and Nutrition, Sookmyung Women's University)
Kim, Yujin (Department of Food and Nutrition, Sookmyung Women's University)
Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Food Science of Animal Resources / v.38, no.4, 2018 , pp. 829-834 More about this Journal
Abstract
The objective of this study was to determine the minimum enrichment time for different types of food matrix (pork, beef, and fresh-cut lettuce) in an effort to improve Escherichia coli detection efficiency. Fresh pork (20 g), beef (20 g), and fresh-cut lettuce (20 g) were inoculated at 1, 2, and 3 Log CFU/g of Escherichia coli. Samples were enriched in filter bags for 3 or 5 h at $44.5^{\circ}C$, depending on sample type. E. coli cell counts in the samples were enriched in E. coli (EC) broth at 3 or 5 h. One milliliter of the enriched culture medium was used for DNA extraction, and PCR assays were performed using primers specific for uidA gene. To detect E. coli (uidA) in the samples, a 3-4 Log CFU/mL cell concentration was required. However, E. coli was detected at 1 Log CFU/g in fresh pork, beef, and fresh-cut lettuce after 5, 5, and 3-h enrichment, respectively. In conclusion, 5-h enrichment for fresh meats and 3-h enrichment for fresh-cut lettuce in EC broth at $44.5^{\circ}C$, and PCR analysis using uidA gene-specific primers were appropriate to detect E. coli rapidly in food samples.
Keywords
fresh meat; fresh-cut lettuce; Escherichia coli; enrichment; PCR;
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