SAS™ Molecular tests Escherichia coli O157 Detection Kit
| Autor: | Akif Kasra, Shah Khan, Chandra Bapanpally, Laura Montier, Sharon L Brunelle |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Pharmacology
Salmonella business.industry Loop-mediated isothermal amplification food and beverages medicine.disease_cause Food safety Analytical Chemistry Food and drug administration medicine False positive paradox Environmental Chemistry Food microbiology Food science business Agronomy and Crop Science Escherichia coli Food Science G-test Mathematics |
| Zdroj: | Journal of AOAC INTERNATIONAL. 97:798-807 |
| ISSN: | 1944-7922 1060-3271 |
| Popis: | The SAS™ Molecular tests Escherichia coli O157 Detection method, a loop-mediated isothermal amplification method, performed as well as or better than the U.S. Department of Agriculture, Food Safety Inspection Service Microbiology Laboratory Guidebook and the U.S. Food and Drug Administration Bacteriological Analytical Manual reference methods for ground beef, beef trim, bagged mixed lettuce, and fresh spinach. Ground beef (30% fat, 25 g test portion) was validated for 7–8 h enrichment, leafy greens were validated in a 6–7 h enrichment, and ground beef (30% fat, 375 g composite test portion) and beef trim (375 g composite test portion) were validated in a 16–20 h enrichment. The method performance for meat and leafy green matrixes was also shown to be acceptable under conditions of co-enrichment with Salmonella. Thus, after a short co-enrichment step, ground beef, beef trim, lettuce, and spinach can be tested for both Salmonella and E. coli O157. The SAS Molecular tests Salmonella Detection Kit was validated using the same test portions as for the SAS Molecular tests E. coli O157 Detection Kit and those results are presented in a separate report. Inclusivity and exclusivity testing revealed no false negatives and no false positives among the 50 E. coli O157 strains, including H7 and non-motile strains, and 30 non-E. coli O157 strains examined. Finally, the method was shown to be robust when variations to DNA extract hold time and DNA volume were varied. The method comparison and robustness data suggest a full 7 h enrichment time should be used for 25 g ground beef test portions. |
| Databáze: | OpenAIRE |
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