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dc.contributor.advisorSilva, Juan L.
dc.contributor.advisorKim, Tae Jo
dc.contributor.authorGu, Qian
dc.date2012
dc.date.accessioned2020-07-21T22:54:45Z
dc.date.available2020-07-21T22:54:45Z
dc.identifier.urihttps://hdl.handle.net/11668/18254
dc.description.abstractEscherichia coli O157:H7 detection in food is conducted mainly by DNA/PCR, immunoassay or conventional methods. However, all the methods require multiple incubation steps. Antibiotic and isolation agars were found as the main factors that lead to false-positive results. An improved rapid detection method was developed by decreasing detection time and enhancing easiness of detection without the need for any analytical instrumentation. A combination of selective ingredients and temperature was utilized to allow the growth of Escherichia coli O157:H7 in the detection. The detection method minimized the effects of the main false positive bacteria, Pseudomonas spp. and Enterobacter spp. The sensitivity, specificity and accuracy of the 24h detection method in foodstuffs were 96.2%, 99.6% and 97.0%, respectively when the original inoculation was 10-100cfu/g in food. This method can be utilized to detect Escherichia coli O157:H7 in foodstuffs more rapidly, economically and conveniently when compared to the methods that are currently used.
dc.publisherMississippi State University
dc.subject.other24h rapid detection
dc.subject.otherfalse positive
dc.subject.otherEscherichia coli O157:H7
dc.titleDevelopment of an Innovative Detection Technology for Escherichia Coli O157:H7
dc.typeThesis
dc.publisher.departmentDepartment of Food Science, Nutrition and Health Promotion
dc.publisher.collegeCollege of Agriculture and Life Sciences
dc.date.authorbirth1986
dc.subject.degreeMaster of Science
dc.contributor.committeeMa, Din-Pow
dc.contributor.committeeSchilling, M. Wes


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