title: Enumeration of sublethally injured Escherichia coli O157:H7 ATCC 43895 and Escherichia coli strain B-41560 using selective agar overlays versus commercial methods.
abstract: Quality control procedures during food processing may involve direct inoculation of food samples onto appropriate selective media for subsequent enumeration. However, sublethally injured bacteria often fail to grow, enabling them to evade detection and intervention measures and ultimately threaten the health of consumers. This study compares traditional selective and nonselective agar-based overlays versus two commercial systems (Petrifilm and Easygel) for recovery of injured E. coli B-41560 and O157:H7 strains. Bacteria were propagated in tryptic soy broth (TSB), ground beef slurry, and infant milk formula to a density of 10(6) to 10(8) CFU/ml and then were stressed for 6 min either in lactic acid (pH 4.5) or heat shocked for 3 min at 60°C. Samples were pour plated in basal layers of either tryptic soy agar (TSA), sorbitol MacConkey agar (SMAC), or violet red bile agar (VRB) and were resuscitated for 4 h prior to addition of agar overlays. Other stressed bacteria were plated directly onto Petrifilm and Easygel. Results indicate that selective and nonselective agar overlays recovered significantly higher numbers (greater than 1 log) of acid- and heat-injured E. coli O157:H7 from TSB, ground beef, and infant milk formula compared with direct plating onto selective media, Petrifilm, or Easygel, while no significant differences among these media combinations were observed for stressed E. coli B-41560. Nonstressed bacteria from TSB and ground beef were also recovered at densities significantly higher in nonselective TSA-TSA and in VRB-VRB and SMAC-SMAC compared with Petrifilm and Easygel. These data underscore the need to implement food safety measures that address sublethally injured pathogens such as E. coli O157:H7 in order to avoid underestimation of true densities for target pathogens.
authors.affiliation: Department of Biology, Ball State University, Muncie, Indiana 47306, USA.
authors.forename: Amanda R
authors.initials: AR
authors.lastname: Smith
authors.forename: Alysha L
authors.initials: AL
authors.lastname: Ellison
authors.forename: Amanda L
authors.initials: AL
authors.lastname: Robinson
authors.forename: Maryanne
authors.initials: M
authors.lastname: Drake
authors.forename: Susan A
authors.initials: SA
authors.lastname: McDowell
authors.forename: James K
authors.initials: JK
authors.lastname: Mitchell
authors.forename: Patrick D
authors.initials: PD
authors.lastname: Gerard
authors.forename: Rachel A
authors.initials: RA
authors.lastname: Heckler
authors.forename: John L
authors.initials: JL
authors.lastname: McKillip
mesh_terms: D000362:Agar / Q000737:chemistry*; D015169:Colony Count, Microbial / Q000379:methods*; D003257:Consumer Product Safety; D004926:Escherichia coli / Q000254:growth & development*; D019453:Escherichia coli O157 / Q000254:growth & development*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007223:Infant; D007225:Infant Food / Q000382:microbiology; D007700:Kinetics; D008461:Meat Products / Q000382:microbiology; D013696:Temperature
chemical_list: D000362:Agar