Isolation of Escherichia coli O157 from raw meat products

F. J. Bolton*, L. Crozier, J. K. Williamson

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

73 Citations (Scopus)


This study has evaluated an enrichment and four subculture procedures for detection of Escherichia coli O157 in raw meat products. The combination of enrichment in modified tryptone broth incubated at 42°C for G 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 O157 in naturally contaminated samples associated with human cases. The results indicated that the samples contained < 0.3 to 2300 cfu g-1 of E. coli O157 which confirms that the infective dose for this organism is low.

Original languageEnglish
Pages (from-to)317-321
Number of pages5
JournalLetters in Applied Microbiology
Issue number5
Publication statusPublished - 1996
Externally publishedYes


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