title: Effect of temperature and agitation on enrichment of Escherichia coli O157:H7 in ground beef using modified EC broth with novobiocin.
abstract: The effects of temperature and agitation on the enrichment of Escherichia coli O157:H7 in meat using modified EC broth with novobiocin (mEC + n) were studied. Enrichment at 37 degrees C was compared to 42 degrees C, both with and without shaking. Incubation at 42 degrees C without shaking effectively suppressed ground beef microflora while allowing good growth of E. coli O157:H7 cells. Cells inoculated into ground meats (beef, pork, turkey) were readily detected by enrichment for 24 h in mEC + n at 42 degrees C without shaking, followed by screening the enrichment cultures using a rapid and inexpensive commercially available enzyme immunoassay system, the E. coli O157 Rapitest.
authors.affiliation: Laboratory Services Division, Canadian Food Inspection Agency, Ottawa.
authors.forename: B W
authors.initials: BW
authors.lastname: Blais
authors.forename: R A
authors.initials: RA
authors.lastname: Booth
authors.forename: L M
authors.initials: LM
authors.lastname: Phillippe
authors.forename: H
authors.initials: H
authors.lastname: Yamazaki
mesh_terms: D000818:Animals; D002417:Cattle; D003470:Culture Media; D019453:Escherichia coli O157 / Q000254:growth & development*; D008460:Meat / Q000382:microbiology*; D009675:Novobiocin / Q000494:pharmacology; D013696:Temperature
chemical_list: D003470:Culture Media; D009675:Novobiocin