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The use of bacteriophage in detecting foodborne bacterial pathogens

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Title: The use of bacteriophage in detecting foodborne bacterial pathogens
Author: Favrin, Stacy Jane
Department: Department of Food Science
Advisor: Griffiths, M.W.
Abstract: Salmonella is the second leading cause of foodborne illness in most developed countries causing diarrhea, cramps, vomiting and often fever. Poultry, eggs and milk are frequently implicated as vehicles of infection. Simple, rapid, and specific methods are required for the detection of Salmonella in foods. A bacteriophage assay combining the use of immunomagnetic separation (IMS) with fluorescence or absorbance measurements, was developed for the detection of Salmonella Enteritidis. The sensitivity of the assay in pure suspensions, skimmed milk powder, ground beef and liquid whole egg was determined. The IMS-bacteriophage assay was able to detect 3 CFU/g or ml present initially in each of these food samples. The assay was generally specific for serogroup D Salmonella, with Salmonella Typhimurium also testing positive. The IMS-bacteriophage assay was adapted to the detection of E. coli O157:H7. The assay was able to detect 2.5 CFU/g E. coli O157:H7 present initially in ground beef.
URI: https://hdl.handle.net/10214/21109
Date: 1998
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