Korean Journal of Veterinary Research 1998;38(4):745-750.
Development of an enzyme immunoassay for detection of Escherichia coli O157 in meat
Byeong-yeal Jung1, Suk-chan Jung1, Dong-hee Cho1, Jong-yeom Kim1, Yong-ho Park2, Sang-jae Shin3, Sung-guk Kim3, Bong-hwan Kim4
1Department of Bacteriology, National Veterinary Research and Quarantine Services, MAF
2College of veterinary Medicine, Seoul National University
3New York State College of Veterinary Medicine, Cornell University
4College of Veterinary Medicine, Kyungpook National University
식육중 Escherichia coli O157 검출을 위한 enzyme immunoassay 기법 개발
정병열1, 정석찬1, 조동희1, 김종염1, 박용호2, 신쌍재3, 김성국3, 김봉환4
1농림부 수의과학검역원 세균과
2서울대학교 수의과대학
3코넬대학교 수의과대학
4경북대학교 수의과대학
A sensitive and rapid enzyme immunoassay(EIA) to detect Escherichia coli O157 in ground beef was developed by using a sandwich type assay with polyclonal antibodies to E coli O157. E coli O157 in ground beef could be detected within 15hr, including incubation for 12hr in enrichment broth and 3hr in immunoassay. The EIA could detect $1.3{ imes}10^5$ cells of E coli O157/g of ground beef without enrichment. The lowest limit of detection was 0.23 E coli O157 per g of meat after enrichment. Confirmation was required in the positive specimens in the EIA by culture method even though the negative specimens were not. These results suggested that the immunoassay could be a very efficient method for the screening E coli O157 in meat.
Key Words: Escherichia coli O157, EIA, screening

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