Isolation of Escherichia coli 0157 from raw meat products

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Abstract
This study has evaluated an enrichment and four subculture procedures for detection of Escherichia coli 0157 in raw meat products. The combination of enrichment in modified tryptone broth incubated at 42d̀C for 6 h, followed by immunomagnetic separation and subculture on to cefixime, tellurite sorbitol MacConkey agar was the most sensitive and selective procedure. Traditional subculture using 10 μl and 100 μl inocula and culture of centrifuged deposits were less satisfactory. A most probable number method was used to enumerate E. coli 0157 in naturally contaminated samples associated with human cases. The results indicated that the samples contained -1 of E. coli 0157 which confirms that the infective dose for this organism is low.