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Detection of Escherichia coli O157:H7 and Salmonella Typhimurium Using Filtration followed by Fourier-Transform Infrared Spectroscopy

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Fourier-transform infrared spectroscopy has been successfully used as a nondestructive method for identifying, distinguishing, and classifying pathogens. In this study, a less time-consuming Fourier-transform infrared procedure was developed to identify Escherichia coli O157:H7 and Salmonella Typhimurium. Samples containing 109 CFU/ml were prepared in tryptic soy broth and then serially diluted (up to eight times) to obtain bacterial solutions of 109 to 10 CFU/ml. These dilutions were incubated at 37°C for 6 h, samples were filtered through a Metricel filter hourly (for 0 to 6 h), and spectra were obtained using a ZnSe contact attenuated total reflectance accessory on a Continuμm infrared microscope. Midinfrared spectra (4,000 to 700 cm−1) of Salmonella Typhimurium and E. coli O157:H7 were generated, and peak areas in the region of 1,589 to 1,493 cm−1 were used to detect the pathogens. Initially, detection limits were between 106 and 107 CFU/ml without preenrichment, and samples starting with 500 CFU/ml were detectable following incubation for 6 h, when counts reached at least 106 CFU/ml. Compared with results of previously published studies in which Fourier-transform infrared spectroscopy was used to identify select pathogens, this method is more rapid and less expensive for practical large-scale sample analysis.

Document Type: Research Article

Affiliations: 1: Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, USA 2: School of Mechanical Engineering, Purdue University, 585 Purdue Mall, West Lafayette, Indiana 47907-2088, USA 3: Department of Mechanical Engineering, Indiana University Purdue University Indianapolis, 723 West Michigan Street, Indianapolis, Indiana 46202-5132, USA

Publication date: August 1, 2006

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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