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United States Department of Agriculture

Agricultural Research Service

Title: SIMULTANEOUS DETECTION OF ESCHERICHIA COLI 0157:H7 AND SALMONELLA TYPHIMURIUM IN FOODS USING IMMUNOMAGNETIC CAPTURE AND LANTHANIDE TIME-RESOLVED FLUORESCENCE

Authors
item Tu, Shu-I
item Golden, Marsha
item Feder, Ingrid
item Irwin, Peter

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 16, 2003
Publication Date: May 16, 2003
Citation: TU, S., GOLDEN, M., FEDER, I.E., IRWIN, P.L. SIMULTANEOUS DETECTION OF ESCHERICHIA COLI 0157:H7 AND SALMONELLA TYPHIMURIUM IN FOODS USING IMMUNOMAGNETIC CAPTURE AND LANTHANIDE TIME-RESOLVED FLUORESCENCE. MEETING ABSTRACT. 2003.

Technical Abstract: A time-resolved fluorescence procedure was developed to detect Escherichia coli O157:H7 and Salmonella typhimurium in ground meats. After a 4.5 hour enrichment period, streptavidin coated magnetic beads conjugated with biotin-labeled specific anti-bacteria antibodies were used to capture targeted pathogenic bacteria. The bacteria were, at the same time, also labeled by non-fluorescent, lanthanide-(Eu or Sm)-tagged bacterial antibody. The sandwiched bacterial complexes were then concentrated using a magnetic particle concentrator and washed to remove other solution components. Upon addition of an enhancement buffer, the La-labels were then released from the antibodies and chelated to nitrilo-triacetic acid (NTA) and trioctylphosphine oxide (TOPO) to form highly fluorescent La-(2-NTA)3(TOPO)2-3 micellar complexes. Measured intensities of delayed fluorescence associated with Eu and Sm complexes were used to estimate the original concentration of E. coli O157:H7 and Salmonella typhimurium spiked in meats, respectively. The results indicated this method is able to detect ~ 1 CFU/g of the bacteria individually or in-pair after a brief enrichment for four and half hours at 37 degrees C. Specificity studies indicated that the approach exhibited no or limited cross reactivity between tested bacteria and with other non-pathogenic bacteria, e.g., E. coli K-12 in meats. The developed approach may be used as a rapid screening procedure for pathogenic E. coli and Salmonella in foods.

Last Modified: 10/31/2014
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