title: Evaluation of the performance of the IQ-Check kits and the USDA Microbiology Laboratory Guidebook methods for detection of Shiga toxin-producing Escherichia coli (STEC) and STEC and Salmonella simultaneously in ground beef.
abstract: OBJECTIVE
  To evaluate the performance of the IQ-Check kits and the USDA Microbiology Laboratory Guidebook (MLG) methods for detection of the top seven Shiga toxin-producing Escherichia coli (STEC) (O157:H7, O26, O45, O103, O111, O121 and O145) in ground beef and both STEC and Salmonella in co-inoculated samples.
  
  
  RESULTS
  Ground beef samples inoculated with ~10 CFU of STEC or both STEC and Salmonella Typhimurium were stored at 4°C for 72 h, followed by screening with the IQ-Check and BAX System kit (MLG) methods that employ different enrichment media. STEC and S. Typhimurium were detected after 12 and 18 h and their presence was confirmed by colony isolation.
  
  
  CONCLUSIONS
  Both methods were able to detect STEC in ground beef after 12 h of enrichment in samples inoculated with low levels of the pathogen. STEC and S. Typhimurium can be detected and isolated in co-inoculated ground beef samples.
  
  
  CONCLUSIONS
  The IQ-Check methods are comparable to the MLG methods for detection of STEC and simultaneous detection of STEC and S. Typhimurium in seeded ground beef after a short enrichment time, thus the IQ-Check method can be useful for the food industry for rapid detection of these pathogens.
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA.
authors.forename: G M
authors.initials: GM
authors.lastname: Baranzoni
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA.
authors.forename: P M
authors.initials: PM
authors.lastname: Fratamico
authors.affiliation: Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Naples, Italy.
authors.forename: F
authors.initials: F
authors.lastname: Boccia
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA.
authors.forename: L K
authors.initials: LK
authors.lastname: Bagi
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA.
authors.forename: G-H
authors.initials: GH
authors.lastname: Kim
authors.affiliation: Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Naples, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Anastasio
authors.affiliation: Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Naples, Italy.
authors.forename: T
authors.initials: T
authors.lastname: Pepe
mesh_terms: D000818:Animals; D002417:Cattle; D005516:Food Microbiology; D017408:Guidelines as Topic; D016133:Polymerase Chain Reaction / Q000379:methods* / Q000592:standards; D000069466:Red Meat / Q000382:microbiology*; D012475:Salmonella / Q000235:genetics / Q000302:isolation & purification*; D022603:Shiga Toxins / Q000032:analysis / Q000235:genetics; D054323:Shiga-Toxigenic Escherichia coli / Q000235:genetics / Q000302:isolation & purification*; D014481:United States; D016885:United States Department of Agriculture; D037521:Virulence Factors / Q000235:genetics
chemical_list: D022603:Shiga Toxins; D037521:Virulence Factors
keywords: 
  PCR
  ; 
  STEC
  ; 
  Salmonella
  ; detection; food safety; meat