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Isolation Of e. Coli O157 in Foods
Laboratory Procedure MFLP-80
June 2004
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(PDF Version - 38.70 K)Health Products and Food Branch
Ottawa
Don Warburton
Evaluation Division
Bureau of Microbial Hazards, Food Directorate,
Postal Locator: 2204A1
HPFB, Ottawa, Ontario, K1A 0L2
E-mail: Don_Warburton@hc-sc.gc.ca
1. APPLICATION
This method is applicable to the isolation of viable Escherichia coli O157 in foods to determine compliance with the requirements of Sections 4 and 7 of the Food and Drugs Act. This revised method replaces MFLP-80, dated March 2001.
2. DESCRIPTION
The method has been shown to produce satisfactory results with artificially-contaminated meats (including beef, veal and pork), vegetables, dairy products, spices and environmental samples. This method can be used successfully for the detection of E. coli O157 in other foods, food ingredients and environmental samples.
3. PRINCIPLE
This method is based on the work of Dr. S. Weagant (USFDA, 8.3, 8.4 and pers. com.) with modifications by Warburton et al. (8.2 and unpublished data). The sample is enriched in a selective broth and plated on selective agars. Presumptive positives are determined within 48 h. Confirmatory biochemical and serological tests are performed on purified colonies.
4. DEFINITION OF TERMS
See Appendix A of Volume 3.
5. COLLECTION OF SAMPLES
See Appendix B of Volume 3.
6. MATERIALS AND SPECIAL EQUIPMENT
The media and reagents listed below are commercially available and are to be used, prepared and/or sterilized according to the manufacturer's instructions. See also Appendix G of Volume 3 for the formula of most of the individual media.
