Evaluation of the assurance GDS for E. coli O157:H7 method and assurance GDS for Shigatoxin Genes method in selected foods: collaborative study

• Published in: Journal of AOAC International 2005-09, Vol.88 (5), p.1334-1348
• Main Authors: Feldsine, P.T, Green, S.T, Lienau, A.H, Stephens, J, Jucker, M.T, Kerr, D.E
• Format: Article
• Language: English
• Subjects: Animals; bacterial contamination; Beverages - analysis; Biological and medical sciences; Citrus; collaborative testing; Escherichia coli; Escherichia coli O157 - isolation & purification; Escherichia coli O157:H7; Food; Food Analysis - methods; food contamination; Food industries; Food Microbiology; food pathogens; Fundamental and applied biological sciences. Psychology; genes; ground beef; Identification and classification; laboratories; laboratory techniques; Lactuca; lettuce; Meat - analysis; Methods; microbial detection; Microbiology; orange juice; quality control; Shiga Toxin - analysis; Shiga Toxin - genetics; Shiga-like toxins; Testing; virulence
• ISSN: 1060-3271; 1944-7922
• DOI: 10.1093/jaoac/88.5.1334

A multilaboratory collaborative study was conducted to compare the Assurance GDS for E. coli O157:H7 method and the reference culture methods for the detection of E. coli O157:H7 in orange juice, raw ground beef, and fresh lettuce. A separate companion assay, the Assurance GDS for Shigatoxin Genes method was also evaluated with the same test portions. Fifteen laboratories participated in the study. A Chi square analysis of each of the 3 food types at the high, low, and uninoculated control levels was performed. For all foods, the Assurance GDS for E. coli O157:H7 method and the Assurance GDS for Shigatoxin Genes method were equivalent to or better than the reference methods.