Validation of RAPID E. coli 2 for enumeration and differentiation of Escherichia coli and other coliform bacteria in selected foods--Performance-Tested Method 050601.
RAPID'E. coli 2 agar (Bio-Rad Laboratories, Hercules, CA) is a chromogenic medium for differentiation and enumeration of E. coli and non-E. coli coliform bacteria in food. The principle of RAPID'E. coli 2 medium relies on simultaneous detection of 2 enzymatic activities, P-D-glucuronidase (GLUC) and beta-D-galactosidase (GAL). Coliforms, other than E. coli (GAL+/GLUC-), form blue to green colonies, whereas, specifically, E. coli (GAL+/GLUC+) form violet colonies. Eleven foods (raw ground beef, raw boneless pork, fermented sausage, processed ham, processed turkey, frozen turkey breast, raw ground chicken, cottage cheese, ricotta cheese, raw milk, and dry infant formula) were validated, comparing the performance of RAPID'E. coli 2 agar to the reference method AOAC 966.24. Two sample incubation temperatures were evaluated, 37 and 44 degrees C, testing a mixture of naturally and artificially contaminated foods. If naturally contaminated food was not available, the matrix was artificially inoculated with one E. coli strain and one non-E. coli coliform strain. Method comparison studies demonstrated some statistical differences between the 2 methods, which are expected when a plating method is compared to a most probable number method. Inclusivity and exclusivity rates of the medium were 99 and 94%, respectively. The RAPID'E. coli 2 method was shown to be stable when minor variations were introduced.
Lauer
Wendy F
WF
Bio-Rad Laboratories, 2000 Alfred Nobel Dr, Hercules, CA 94564, USA. wendy.lauer@bio-rad.com
Martinez
Frederic L
FL
Patel
Asmita
A
D001431:Bacteriological Techniques; D002623:Chemistry Techniques, Analytical / Q000379:methods*; D004926:Escherichia coli / Q000378:metabolism*; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D008460:Meat / Q000382:microbiology; D008461:Meat Products; D012016:Reference Values; D015203:Reproducibility of Results; D013696:Temperature; D013997:Time Factors