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Detection of Enterotoxigenic Escherichia coil in Foods by DNA Colony Hybridization
Author(s) -
FERREIRA JOSEPH L.,
HILL WALTER E.,
HAMDY MOSTAFA K.,
ZAPATKA FRANCIS A.,
McCAY STEVEN G.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13906.x
Subject(s) - agar , biology , methylene blue , nitrocellulose , microbiology and biotechnology , toxin , agar plate , dna , escherichia coli , dna–dna hybridization , bacteria , food science , gene , biochemistry , genetics , membrane , catalysis , photocatalysis
A DNA colony hybridization procedure was used to identify and enumerate a heat‐labile toxin‐producing strain of Escherichia coli (H10407) in various types of foods. Foods were seeded with H10407 cells and examined by DNA hybridization on nitrocellulose filters with 32 P‐ labeled heat‐labile toxin gene fragments. The number of cells recovered on plate count agar and eosine methylene blue agar was compared. With nitrocellulose filters, recoveries were about 81% on plate count agar and about 76% on eosine methylene blue agar. No significant differences in recovery were observed with ten different food types.