Factors Influencing Attachment of Escherichia coli O157:H7 to Beef Tissues and Removal Using Selected Sanitizing Rinses .

Attachment of E. coli O157:H7 and E. coli K12 to beef tenderloin filet, chuck, and adipose tissues was studied.

Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli.

The influence of temperature on growth and verotoxin production by Escherichia coli strains was studied in brain heart infusion (BHI) broth both in shake cultures at various temperatures and in a temperature-gradient incubator. All strains of E. coli surveyed grew from at least 10 to 45°C, with some strains growing at 8° C.

Evaluation of the Oxoid BCET-RPLA Kit for the Detection of Bacillus cereus Diarrheal Enterotoxin as Compared to Cell Culture Cytotonicity.

The relationship between detection of heat-labile enterotoxin production by Bacillus cereus using the Oxoid BCET-RPLA kit and the production of a cytotonic response in HEp-2 and CHO cells was evaluated using 12 isolates. The strains were cultured in brain heart infusion + 0.1% glucose for 5 h at 37°C on a rotary shaker.

An Effect of Iron Level and Food Type on Production of Hemolysin and Catalase of Listeria monocytogenes Strain Scott A.

Virulence of Listeria monocytogenes , a foodborne pathogen, has been attributed in humans to the presence of hemolysins and oxidative enzymes that permit entrance and survival in macrophages and intestinal cells. Levels of hemolysin, catalase, and iron in sterile skim milk, meat, and various media inoculated and incubated under various conditions were determined. High-iron media and aeration increased growth and induced production of several catalases based on SDS-PAGE analysis.