Location: Characterization and Interventions for Foodborne Pathogens
Title: Methods for detecting pathogens in the beef food chain: detecting particular pathogensAuthor
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Submitted to: Ensuring safety and quality in the production of beef
Publication Type: Book / Chapter Publication Acceptance Date: 11/23/2016 Publication Date: 3/31/2017 Citation: Fratamico, P.M., Bosilevac, J.M., Schmidt, J.W. 2017. Methods for detecting pathogens in the beef food chain: detecting particular pathogens. In: Acuff, G., Dickson, J. Ensuring safety and quality in the production of beef. Volume 1: Safety. Cambridge, UK: Burleigh Dobbs Science. p.59-72. Interpretive Summary: Technical Abstract: The main food-borne pathogens of concern in the beef food chain are Shiga toxin-producing Escherichia coli (STEC) and Salmonella spp.; however, the presence of other pathogens, including Listeria monocytogenes, Campylobacter spp., Clostridium spp., Bacillus cereus, and Mycobacterium avium subsp. paratuberculosis is also a concern. Traditional culture-based methods are laborious and time consuming. Rapid methods, including nucleic acid-, immunologic-, and biosensor-based techniques can be very sensitive and specific and provide more timely information regarding the presence of pathogens in the beef chain. However, it can be difficult to isolate target pathogens such as non-O157 STEC from positive enrichments of beef samples due to the lack of suitable selective and differential agar media. In this chapter, currently used traditional and rapid methods used for detecting these pathogens, agar media used for isolation, and the development of standardized methods for regulatory testing of E. coli are reviewed. |
