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Methods for detecting pathogens in the beef food chain: detecting particular pathogens

Code: 9781838793326
Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, United States Department of Agriculture, USA

Chapter synopsis: The main food-borne pathogens of concern in the beef food chain are Shiga toxin-producing Escherichia coli (STEC) and Salmonella; other pathogens, including Listeria monocytogenes and Campylobacter spp. may also be present. These pathogens pose contamination concerns in both the cattle production environment and beef products. This chapter reviews methods for detecting E. coli O157:H7 and non-O157 STEC, Salmonella, Listeria and Campylobacter, Clostridium, Bacillus cereus and Mycobacterium avium subsp. paratuberculosis (MAP). Further, the chapter also reviews the development of standardised methods for regulatory testing of E. coli.

DOI: 10.19103/AS.2016.0008.16
Table of contents 1 Introduction 2 Methods used to detect E. coli O157:H7 and non-O157 STEC 3 Culture isolation of E. coli O157:H7 and non-O157 STEC 4 Methods used to detect Salmonella 5 Methods used to detect Listeria and Campylobacter 6 Methods used to detect Clostridium , Bacillus cereus and MAP 7 Developing standardised methods for pathogen detection: the case of the FSIS Microbiology Laboratory Guidebook methods for testing for non-O157 STEC 8 Where to look for further information 9 References

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