Enzyme immunoassay for the rapid detection of Escherichia coli O157
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The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.
An enzyme immunoassay(EIA) to detect Escherichia(E.) coli 0157 in pork was developed by using a sandwich-type assay on the 96-well microplates. All E. coli O157 strains and Citrobacter amalonaticus reacted strongly, however 29 E. coli serotypes and 15 non-E. coli bacterial strains showed negative in E. coli O157 EIA. E. coli 0157 in pork could be detected with in 13 h including 10 h in enrichment broth and 3 h in EIA. As few as 1.8 CFU of E. coli O157 per g of pork could be detected after enrichment, whereas above 1.8 >. 1 o5 CFU of E. coli O157 per g of pork could be detected without enrichment. The E. coli 0157 EIA was a sensitive, easy-to-perform and efficient method for the screening of E. coliO 157 in pork.