EFFECT OF TEMPERATURE AND AGITATION ON ENRICHMENT OF ESCHERICHIA-COLIO157-H7 IN-GROUND BEEF USING MODIFIED EC BROTH WITH NOVOBIOCIN

The effects of temperature and agitation on the enrichment of Escheric hia coli O157:H7 in meat using modified EC broth with novobiocin (mEC + n) were studied. Enrichment at 37 degrees C was compared to 42 degre es C, both with and without shaking. Incubation at 42 degrees C withou t shaking effectively suppressed ground beef microflora while allowing good growth of E. coli O157:H7 cells. Cells inoculated into ground me ats (beef, pork, turkey) were readily detected by enrichment for 24 h in mEC + n at 42 degrees C without shaking, followed by screening the enrichment cultures using a rapid and inexpensive commercially availab le enzyme immunoassay system, the E. coli O157 Rapitest(TM). (C) 1997 Elsevier Science B.V.