Efficacy of Chromocult Coliform Agar for Coliform and Escherichia coli Detection in Foods
| Autor: | L. Restaino, K. M. Turner, E. W. Frampton |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
food.ingredient
medicine.disease_cause Microbiology Petrifilm chemistry.chemical_compound food Enterobacteriaceae parasitic diseases Escherichia coli medicine Agar Food science Lactose Incubation Bacteriological Techniques biology food and beverages equipment and supplies biology.organism_classification Culture Media chemistry Brilliant green Food Microbiology Bacteria Food Science |
| Zdroj: | Journal of Food Protection. 63:539-541 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/0362-028x-63.4.539 |
| Popis: | Chromocult coliform agar (CCA) was compared with Petrifilm Escherichia coli count plate (PEC) for identifying coliforms and E. coli in a variety of meat products. Products examined included 45 raw beef samples, 12 sausage emulsion samples, 11 samples of meat-based ready-to-eat appetizers, and 8 pork trimming samples. Coliforms from CCA and PEC were confirmed by gassing in brilliant green lactose broth plus a positive reaction on purple broth agar plus lactose after incubation at 35 degrees C for 48 h. Lauryl sulfate tryptose plus methylumbelliferyl-beta-glucuronide and tryptophan broth were used to confirm E. coli from CCA and PEC with 48-h incubations at 35 and 42.5 degrees C, respectively. API 20E test strips were inoculated for final confirmation. The overall respective confirmation percentages (CFU/g) for the PEC and the CCA methods were 93.1 and 93.7% for coliforms and 99.8 and 98.1% for E. coli, although the CCA method yielded significantly (P < 0.001) higher mean CFU/g values for both coliforms and E. coli. Regression analyses of these data indicated a strong positive linear relationship existed between the two methods over a wide CFU/g range for both coliforms and E. coli. The respective correlation coefficients obtained for coliforms and E. coli of 0.89 and 0.86 indicate that the CCA method provides a reliable optional method for these determinations in meat products. |
| Databáze: | OpenAIRE |
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