RAPID detection and quantification of E. coli O157/O26/O111 in minced beef by real-time PCR.

Aim: To develop a real-time PCR detection procedure for Escherichia coli O111, O26 and O157 from minced meat.

Methods And Results: Strains (n = 8) of each of E. coli O26, E.

Optimization of enrichment and plating procedures for the recovery of Escherichia coli O111 and O26 from minced beef.

Aim: Optimization of enrichment media and selective agars for the detection of Escherichia coli O26 and O111 from minced beef.

Methods And Results: This study compared a number of different enrichment conditions and plating media for the recovery of E. coli O26 and E.

The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli O157:H7 in beef burgers.

Aims: The objective of this study was to investigate the potential value of individual and combined applications of some GRAS (generally regarded as safe) additives with freezing and pulsed electric field (PEF) application, in reducing the risks associated with the presence of E. coli O157:H7 in beef burgers.

Methods And Results: Beef burgers, trimmings and filter paper were inoculated with E.