Immunosensors for rapid detection of Escherichia coli O157:H7 - perspectives for use in the meat processing industry

Oleksandr Tokarskyy; Douglas L Marshall

doi:10.1016/j.fm.2007.07.005

Immunosensors for rapid detection of Escherichia coli O157:H7 - perspectives for use in the meat processing industry

Food Microbiol. 2008 Feb;25(1):1-12. doi: 10.1016/j.fm.2007.07.005. Epub 2007 Jul 31.

Authors

Oleksandr Tokarskyy¹, Douglas L Marshall

Affiliation

¹ Department of Food Science, Nutrition, and Health Promotion, Mississippi Agricultural and Forestry Experiment Station, Mississippi State University, Box 9805, Mississippi State, MS 39762-9805, USA.

PMID: 17993371
DOI: 10.1016/j.fm.2007.07.005

Abstract

This review critically evaluates different types of immunosensors proposed for rapid identification of Escherichia coli O157:H7. The methods are compared with approved USDA-FSIS standard procedures for determination of this pathogen in raw or ready-to-eat meat products. Major advantages and disadvantages for each method are highlighted. Our analysis suggests that application of immunosensors in the meat-processing industry may be limited to identification of uncontaminated samples after conventional selective enrichment in broth. Use for detection appears limited at the present time.

Publication types

Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.
Review

MeSH terms

Animals
Biosensing Techniques / methods*
Escherichia coli O157 / isolation & purification*
Food Contamination / analysis*
Food Microbiology
Food-Processing Industry / methods*
Immunoassay / methods
Immunomagnetic Separation / methods
Meat / microbiology*
Time Factors