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Detection of Shiga toxin-producing Escherichia coli (STEC) in ground beef and bean sprouts: Evaluation of culture enrichment conditions.

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Title: Detection of Shiga toxin-producing Escherichia coli (STEC) in ground beef and bean sprouts: Evaluation of culture enrichment conditions.
Authors: Amagliani, Giulia1 giulia.amagliani@uniurb.it, Rotundo, Luca1,2, Carloni, Elisa1, Omiccioli, Enrica3, Magnani, Mauro1, Brandi, Giorgio1, Fratamico, Pina2
Source: Food Research International. Jan2018, Vol. 103, p398-405. 8p.
Subjects: Escherichia coli, Beef quality, Novobiocin, Coumarins, Vancomycin
Abstract: The main purpose of this work was to evaluate culture enrichment conditions, with particular regard to those reported in ISO/TS 13136:2012, for STEC detection in food. The culture media evaluated included mTSB with novobiocin 0–16 mg/l (mTSB + N 0–16 ) or acriflavin 12 mg/l (mTSB + A 12 ); BPW; mBPWp with acriflavin 10 mg/l, cefsulodin 10 mg/l, vancomycin 8 mg/l (mBPWp + ACV); and mBPWp with cefsulodin 10 mg/l, vancomycin 8 mg/l (mBPWp + CV). They were used for the growth of STEC O157, O26, O103, O111, O145 and O104 in pure cultures or in artificially contaminated food matrices (ground beef, mung bean sprouts). STEC detection was accomplished using commercially available multiplex real-time PCR assays targeting stx 1 -stx 2 and eae , and serogroup-associated genes. More rapid multiplication of STEC in pure cultures occurred in mBPWp + CV, while an inhibitory effect of novobiocin and acriflavin was observed for some STEC serogroups in media with these selective agents. mBPWp + CV allowed the detection of all serogroups in bean sprouts when inoculated at levels as low as 1 CFU/25 g. A reduced novobiocin concentration of 2 mg/l in mTSB was required for STEC detection in ground beef samples. A temperature of 42 °C for the entire duration of the enrichment or 44 °C after an initial phase of 6 h at 37 °C was important to limit the multiplication of non-target bacteria. Results of this study suggest that media and protocols should be adapted to the food being analyzed, since protocols provided in official reference methods may produce insufficient sensitivity. [ABSTRACT FROM AUTHOR]
Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
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  Data: Detection of Shiga toxin-producing Escherichia coli (STEC) in ground beef and bean sprouts: Evaluation of culture enrichment conditions.
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  Data: <searchLink fieldCode="AR" term="%22Amagliani%2C+Giulia%22">Amagliani, Giulia</searchLink><relatesTo>1</relatesTo><i> giulia.amagliani@uniurb.it</i><br /><searchLink fieldCode="AR" term="%22Rotundo%2C+Luca%22">Rotundo, Luca</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Carloni%2C+Elisa%22">Carloni, Elisa</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Omiccioli%2C+Enrica%22">Omiccioli, Enrica</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Magnani%2C+Mauro%22">Magnani, Mauro</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Brandi%2C+Giorgio%22">Brandi, Giorgio</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Fratamico%2C+Pina%22">Fratamico, Pina</searchLink><relatesTo>2</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Food+Research+International%22">Food Research International</searchLink>. Jan2018, Vol. 103, p398-405. 8p.
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  Data: <searchLink fieldCode="DE" term="%22Escherichia+coli%22">Escherichia coli</searchLink><br /><searchLink fieldCode="DE" term="%22Beef+quality%22">Beef quality</searchLink><br /><searchLink fieldCode="DE" term="%22Novobiocin%22">Novobiocin</searchLink><br /><searchLink fieldCode="DE" term="%22Coumarins%22">Coumarins</searchLink><br /><searchLink fieldCode="DE" term="%22Vancomycin%22">Vancomycin</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: The main purpose of this work was to evaluate culture enrichment conditions, with particular regard to those reported in ISO/TS 13136:2012, for STEC detection in food. The culture media evaluated included mTSB with novobiocin 0–16 mg/l (mTSB + N 0–16 ) or acriflavin 12 mg/l (mTSB + A 12 ); BPW; mBPWp with acriflavin 10 mg/l, cefsulodin 10 mg/l, vancomycin 8 mg/l (mBPWp + ACV); and mBPWp with cefsulodin 10 mg/l, vancomycin 8 mg/l (mBPWp + CV). They were used for the growth of STEC O157, O26, O103, O111, O145 and O104 in pure cultures or in artificially contaminated food matrices (ground beef, mung bean sprouts). STEC detection was accomplished using commercially available multiplex real-time PCR assays targeting stx 1 -stx 2 and eae , and serogroup-associated genes. More rapid multiplication of STEC in pure cultures occurred in mBPWp + CV, while an inhibitory effect of novobiocin and acriflavin was observed for some STEC serogroups in media with these selective agents. mBPWp + CV allowed the detection of all serogroups in bean sprouts when inoculated at levels as low as 1 CFU/25 g. A reduced novobiocin concentration of 2 mg/l in mTSB was required for STEC detection in ground beef samples. A temperature of 42 °C for the entire duration of the enrichment or 44 °C after an initial phase of 6 h at 37 °C was important to limit the multiplication of non-target bacteria. Results of this study suggest that media and protocols should be adapted to the food being analyzed, since protocols provided in official reference methods may produce insufficient sensitivity. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1016/j.foodres.2017.10.059
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        Text: English
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      – SubjectFull: Escherichia coli
        Type: general
      – SubjectFull: Beef quality
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      – SubjectFull: Novobiocin
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      – SubjectFull: Coumarins
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      – TitleFull: Detection of Shiga toxin-producing Escherichia coli (STEC) in ground beef and bean sprouts: Evaluation of culture enrichment conditions.
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              Text: Jan2018
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