Immunosensors for rapid detection of Escherichia coli O157:H7 - perspectives for use in the meat processing industry.
This review critically evaluates different types of immunosensors proposed for rapid identification of Escherichia coli O157:H7. The methods are compared with approved USDA-FSIS standard procedures for determination of this pathogen in raw or ready-to-eat meat products. Major advantages and disadvantages for each method are highlighted. Our analysis suggests that application of immunosensors in the meat-processing industry may be limited to identification of uncontaminated samples after conventional selective enrichment in broth. Use for detection appears limited at the present time.
Tokarskyy
Oleksandr
O
Department of Food Science, Nutrition, and Health Promotion, Mississippi Agricultural and Forestry Experiment Station, Mississippi State University, Box 9805, Mississippi State, MS 39762-9805, USA.
Marshall
Douglas L
DL
D000818:Animals; D015374:Biosensing Techniques / Q000379:methods*; D019453:Escherichia coli O157 / Q000302:isolation & purification*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000379:methods*; D007118:Immunoassay / Q000379:methods; D018189:Immunomagnetic Separation / Q000379:methods; D008460:Meat / Q000382:microbiology*; D013997:Time Factors