Visual immunoprecipitate assay eight hour method for detection of enterohemorrhagic Escherichia coli O157:H7 in raw and cooked beef (modification of AOAC official method 996.09): Collaborative study

Philip T. Feldsine; David E. Kerr; Stephanie C. Leung; Andrew H. Lienau; Ruth F. Moser; Linda A. Mui; G. Anderson; M. Beasley; S. Clements; J. Dillon; P. Dombroski; R. Forgey; S. Gartside; C. Hernandez; S. Hopkins; K. Johnson; J. Meier; T. Nguyen; R. Ortega; J. Reynolds; J. Smith; D. Solis; C. Summers; J. Terry; E. Tuncan; D. Vrana; W. Warren; S. Wood

doi:10.1093/jaoac/85.5.1029

Visual immunoprecipitate assay eight hour method for detection of enterohemorrhagic Escherichia coli O157:H7 in raw and cooked beef (modification of AOAC official method 996.09): Collaborative study

Philip T. Feldsine, David E. Kerr, Stephanie C. Leung, Andrew H. Lienau, Ruth F. Moser, Linda A. Mui, G. Anderson, M. Beasley, S. Clements, J. Dillon, P. Dombroski, R. Forgey, S. Gartside, C. Hernandez, S. Hopkins, K. Johnson, J. Meier, T. Nguyen, R. Ortega, J. ReynoldsJ. Smith, D. Solis, C. Summers, J. Terry, E. Tuncan, D. Vrana, W. Warren, S. Wood

Research output: Contribution to journal › Article › peer-review

8 Scopus citations

Abstract

AOAC Official Method 996.09, Visual Immunoprecipitate Assay (VIP®) for Escherichia coli O157:H7, was modified to incorporate a new enrichment protocol using BioControl EHEC8™ medium for testing raw and cooked beef. Foods were tested by VIP assay and the U.S. Department of Agriculture/Food Safety and Inspection Service (USDA/FSIS) enrichment procedure and the FDA Bacteriological Analytical Manual (BAM) isolation and confirmation techniques. A total of 15 collaborators participated. Raw and cooked ground beef were inoculated with E. coli O157:H7 at 2 different levels: a high level, where predominantly positive results were expected, and a low level where fractional recovery was anticipated. Collaborators tested 396 test portions and controls by both methods, for a total of 792 test portions. Of the 396 paired test portions, 75 were positive and 230 were negative by both the VIP and culture methods. Eleven test portions were presumptively positive by VIP and could not be confirmed culturally; 32 were negative by VIP, but confirmed positive by culture; and 65 were negative by the culture method, but confirmed positive by the VIP method. There was no statistical difference between results obtained with the VIP for EHEC 8 h method and the culture method except for cooked beef, where the VIP had significantly higher recovery for one inoculation level.

Original language	English
Pages (from-to)	1029-1036
Number of pages	8
Journal	Journal of AOAC International
Volume	85
Issue number	5
DOIs	https://doi.org/10.1093/jaoac/85.5.1029
State	Published - 2002
Externally published	Yes

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10.1093/jaoac/85.5.1029

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Feldsine, P. T., Kerr, D. E., Leung, S. C., Lienau, A. H., Moser, R. F., Mui, L. A., Anderson, G., Beasley, M., Clements, S., Dillon, J., Dombroski, P., Forgey, R., Gartside, S., Hernandez, C., Hopkins, S., Johnson, K., Meier, J., Nguyen, T., Ortega, R., ... Wood, S. (2002). Visual immunoprecipitate assay eight hour method for detection of enterohemorrhagic Escherichia coli O157:H7 in raw and cooked beef (modification of AOAC official method 996.09): Collaborative study. Journal of AOAC International, 85(5), 1029-1036. https://doi.org/10.1093/jaoac/85.5.1029

@article{df23c4cf704a404b80cbf99512ec1565,

title = "Visual immunoprecipitate assay eight hour method for detection of enterohemorrhagic Escherichia coli O157:H7 in raw and cooked beef (modification of AOAC official method 996.09): Collaborative study",

abstract = "AOAC Official Method 996.09, Visual Immunoprecipitate Assay (VIP{\textregistered}) for Escherichia coli O157:H7, was modified to incorporate a new enrichment protocol using BioControl EHEC8{\texttrademark} medium for testing raw and cooked beef. Foods were tested by VIP assay and the U.S. Department of Agriculture/Food Safety and Inspection Service (USDA/FSIS) enrichment procedure and the FDA Bacteriological Analytical Manual (BAM) isolation and confirmation techniques. A total of 15 collaborators participated. Raw and cooked ground beef were inoculated with E. coli O157:H7 at 2 different levels: a high level, where predominantly positive results were expected, and a low level where fractional recovery was anticipated. Collaborators tested 396 test portions and controls by both methods, for a total of 792 test portions. Of the 396 paired test portions, 75 were positive and 230 were negative by both the VIP and culture methods. Eleven test portions were presumptively positive by VIP and could not be confirmed culturally; 32 were negative by VIP, but confirmed positive by culture; and 65 were negative by the culture method, but confirmed positive by the VIP method. There was no statistical difference between results obtained with the VIP for EHEC 8 h method and the culture method except for cooked beef, where the VIP had significantly higher recovery for one inoculation level.",

author = "Feldsine, {Philip T.} and Kerr, {David E.} and Leung, {Stephanie C.} and Lienau, {Andrew H.} and Moser, {Ruth F.} and Mui, {Linda A.} and G. Anderson and M. Beasley and S. Clements and J. Dillon and P. Dombroski and R. Forgey and S. Gartside and C. Hernandez and S. Hopkins and K. Johnson and J. Meier and T. Nguyen and R. Ortega and J. Reynolds and J. Smith and D. Solis and C. Summers and J. Terry and E. Tuncan and D. Vrana and W. Warren and S. Wood",

year = "2002",

doi = "10.1093/jaoac/85.5.1029",

language = "English",

volume = "85",

pages = "1029--1036",

journal = "Journal of AOAC International",

issn = "1060-3271",

publisher = "AOAC International",

number = "5",

}

Feldsine, PT, Kerr, DE, Leung, SC, Lienau, AH, Moser, RF, Mui, LA, Anderson, G, Beasley, M, Clements, S, Dillon, J, Dombroski, P, Forgey, R, Gartside, S, Hernandez, C, Hopkins, S, Johnson, K, Meier, J, Nguyen, T, Ortega, R, Reynolds, J, Smith, J, Solis, D, Summers, C, Terry, J, Tuncan, E, Vrana, D, Warren, W & Wood, S 2002, 'Visual immunoprecipitate assay eight hour method for detection of enterohemorrhagic Escherichia coli O157:H7 in raw and cooked beef (modification of AOAC official method 996.09): Collaborative study', Journal of AOAC International, vol. 85, no. 5, pp. 1029-1036. https://doi.org/10.1093/jaoac/85.5.1029

Visual immunoprecipitate assay eight hour method for detection of enterohemorrhagic Escherichia coli O157:H7 in raw and cooked beef (modification of AOAC official method 996.09): Collaborative study. / Feldsine, Philip T.; Kerr, David E.; Leung, Stephanie C. et al.
In: Journal of AOAC International, Vol. 85, No. 5, 2002, p. 1029-1036.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Visual immunoprecipitate assay eight hour method for detection of enterohemorrhagic Escherichia coli O157:H7 in raw and cooked beef (modification of AOAC official method 996.09)

T2 - Collaborative study

AU - Feldsine, Philip T.

AU - Kerr, David E.

AU - Leung, Stephanie C.

AU - Lienau, Andrew H.

AU - Moser, Ruth F.

AU - Mui, Linda A.

AU - Anderson, G.

AU - Beasley, M.

AU - Clements, S.

AU - Dillon, J.

AU - Dombroski, P.

AU - Forgey, R.

AU - Gartside, S.

AU - Hernandez, C.

AU - Hopkins, S.

AU - Johnson, K.

AU - Meier, J.

AU - Nguyen, T.

AU - Ortega, R.

AU - Reynolds, J.

AU - Smith, J.

AU - Solis, D.

AU - Summers, C.

AU - Terry, J.

AU - Tuncan, E.

AU - Vrana, D.

AU - Warren, W.

AU - Wood, S.

PY - 2002

Y1 - 2002

N2 - AOAC Official Method 996.09, Visual Immunoprecipitate Assay (VIP®) for Escherichia coli O157:H7, was modified to incorporate a new enrichment protocol using BioControl EHEC8™ medium for testing raw and cooked beef. Foods were tested by VIP assay and the U.S. Department of Agriculture/Food Safety and Inspection Service (USDA/FSIS) enrichment procedure and the FDA Bacteriological Analytical Manual (BAM) isolation and confirmation techniques. A total of 15 collaborators participated. Raw and cooked ground beef were inoculated with E. coli O157:H7 at 2 different levels: a high level, where predominantly positive results were expected, and a low level where fractional recovery was anticipated. Collaborators tested 396 test portions and controls by both methods, for a total of 792 test portions. Of the 396 paired test portions, 75 were positive and 230 were negative by both the VIP and culture methods. Eleven test portions were presumptively positive by VIP and could not be confirmed culturally; 32 were negative by VIP, but confirmed positive by culture; and 65 were negative by the culture method, but confirmed positive by the VIP method. There was no statistical difference between results obtained with the VIP for EHEC 8 h method and the culture method except for cooked beef, where the VIP had significantly higher recovery for one inoculation level.

AB - AOAC Official Method 996.09, Visual Immunoprecipitate Assay (VIP®) for Escherichia coli O157:H7, was modified to incorporate a new enrichment protocol using BioControl EHEC8™ medium for testing raw and cooked beef. Foods were tested by VIP assay and the U.S. Department of Agriculture/Food Safety and Inspection Service (USDA/FSIS) enrichment procedure and the FDA Bacteriological Analytical Manual (BAM) isolation and confirmation techniques. A total of 15 collaborators participated. Raw and cooked ground beef were inoculated with E. coli O157:H7 at 2 different levels: a high level, where predominantly positive results were expected, and a low level where fractional recovery was anticipated. Collaborators tested 396 test portions and controls by both methods, for a total of 792 test portions. Of the 396 paired test portions, 75 were positive and 230 were negative by both the VIP and culture methods. Eleven test portions were presumptively positive by VIP and could not be confirmed culturally; 32 were negative by VIP, but confirmed positive by culture; and 65 were negative by the culture method, but confirmed positive by the VIP method. There was no statistical difference between results obtained with the VIP for EHEC 8 h method and the culture method except for cooked beef, where the VIP had significantly higher recovery for one inoculation level.

UR - http://www.scopus.com/inward/record.url?scp=0036728992&partnerID=8YFLogxK

U2 - 10.1093/jaoac/85.5.1029

DO - 10.1093/jaoac/85.5.1029

M3 - Article

C2 - 12374400

AN - SCOPUS:0036728992

SN - 1060-3271

VL - 85

SP - 1029

EP - 1036

JO - Journal of AOAC International

JF - Journal of AOAC International

IS - 5

ER -

Visual immunoprecipitate assay eight hour method for detection of enterohemorrhagic Escherichia coli O157:H7 in raw and cooked beef (modification of AOAC official method 996.09): Collaborative study

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