Growth and Enrichment Medium for Detection and Isolation of Shiga Toxin–Producing Escherichia coli in Cattle Feces

Author:

HUSSEIN HUSSEIN S.1,BOLLINGER LAURIE M.1,HALL MARK R.12

Affiliation:

1. 1Department of Animal Biotechnology and

2. 2Department of Microbiology and Immunology, University of Nevada–Reno, Reno, Nevada 89557, USA

Abstract

Detection methods of Shiga toxin–producing Escherichia coli (STEC) in cattle feces varied in using enrichment media containing different antibiotic combinations. To examine efficacy of a new detection method for STEC, three O157:H7 (ATCC 43889, 43890, and 43895) and 41 non-O157:H7 (members of the O1, O15, O26, O86, O103, O111, O125, O127, O128, O136, O146, O153, O158, O165, O166, and O169 serogroups) isolates were tested. These isolates were grown in tryptic soy broth for 6 h, and their concentrations were determined before inoculation of tubes containing 1 g of cattle feces (sterile [experiment 1; evaluating growth] and fresh [experiment 2; evaluating enrichment]) to simulate the high and low levels of STEC shedding by cattle (105 versus 102 CFU/g feces, respectively). Eight STEC isolates (the three O157:H7 and five non-O157:H7 selected at random) were tested at a very low level (10 CFU/g feces). The feces were incubated in 50 ml of brain heart infusion broth containing potassium tellurite, novobiocin, and vancomycin (2.5, 20, and 40 mg/liter, respectively) and cefixime (50 μg/liter) at 37°C for 12 h and tested for STEC (VTEC [verotoxin-producing E. coli]–Screen assay [agglutination immunoassay]). Potential STEC isolates were recovered, characterized biochemically, serotyped, and tested for toxin production using Vero (African green monkey kidney) cell toxicity assay and agglutination immunoassay. In both experiments, all the STEC isolates used for fecal inoculation were recovered at the concentrations tested. Our medium supported growth of and enrichment for a wide range of STEC isolates.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

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