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Comparison of Upgraded Methods for Detecting Pathogenic Escherichla collin Foods Using Centrifugation or Filtration

Authors
Choi, YukyungLee, HeeyoungLee, SoominKim, SejeongLee, JeeyeonHa, JimyeongOh, HyeminYoon, Yohan
Issue Date
Dec-2017
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Keywords
Escherichia coli; sample pretreatment; centrifugation; filtration; rapid detection; polymerase chain reaction
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.37, no.6, pp 799 - 803
Pages
5
Journal Title
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
Volume
37
Number
6
Start Page
799
End Page
803
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5030
DOI
10.5851/kosfa.2017.37.6.799
ISSN
1225-8563
Abstract
In the present study, centrifugation and filtration pretreatments were evaluated to decrease sample preparation time and to improve the sensitivity and specificity of multiplex polymerase chain reaction (PCR) for the detection of low levels of pathogenic Escherichia coil in various foods. Pathogenic E. coli (E. coli NCCP11142, E. coli NCCP14037, E. coli NCCP 14038, E. coli NCCP14039, and E. coli NCCP15661) was inoculated into pork, beef, and baby leafy vegetables at 1, 2, and 3 Log CFU/g. The samples were shaken 30 times (control), then centrifuged or filtered. DNA extracts from the samples were subjected to PCR using the Powerchek (TM) Diarrheal E. coli 8-plex Detection Kit. In the pork samples, no E. coli was detected in the control samples, while E. coli were detected in 100% of 3-Log CFU/g inoculated and centrifuged samples, and in 100% of 2 and 3-Log CFU/g inoculated, and filtered samples. In the beef samples, all control samples appeared to be E. coil-negative, while E. coli was detected in 50-75% of centrifuged samples, regardless of inoculated level, and in 100% of 2 and 3-Log CFU/g inoculated, and filtered samples. In baby leafy vegetables, E. coli were not detected in 25-50% of the control samples, while E. coli were detected in 0-25% of the centrifuged samples, and 75-100% of the filtered samples, depending on the inoculum amount. In conclusion, filtration pretreatment can be used to minimize sample preparation time, and improve the sensitivity and specificity of rapid detection of pathogenic E. coli in various foods.
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