Fluorogenic Assay for Rapid Detection of Escherichia coli in Chilled and Frozen Foods: Collaborative Study
- 1 May 1988
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 71 (3) , 589-602
- https://doi.org/10.1093/jaoac/71.3.589
Abstract
A collaborative study was conducted to compare a proposed LSTMUG method with the AOAC official method for Escherichia coli detection. E. coli produces an enzyme, β-glucuronidase, which cleaves the substrate, 4-methyl-umbelliferyl-β-D-glucuronide (MUG), to yield a fluorescent end product. Incorporation of the MUG substrate into lauryl tryptose broth (LST) enables a rapid quantitative method for screening E. coli, which is detected by fluorescence of the medium under longwave UV light. In this collaborative study, 5 food samples, 2 frozen (entree sauce/gravy and dairy topping) and 3 chilled (hamburger, pork sausage, and cheese), were tested for E. coli detection by 17 collaborating laboratories. Results indicate that the LST-MUG method is equal to or better than the current AOAC method for detecting E. coli. The LST-MUG method has been adopted official first actionThis publication has 1 reference indexed in Scilit:
- RAPID DIAGNOSIS OF ENTEROBACTERIACEAEActa Pathologica Microbiologica Scandinavica Section B Microbiology, 1976