Comparison of a real-time PCR and an IMS/culture method to detect Escherichia coli O26 and O111 in minced beef in the Republic of Ireland

Karen A. O'Hanlon, Teresa M.G. Catarame, Ian S. Blair, David A. McDowell, Geraldine Duffy*

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    5 Citations (SciVal)
    Original languageEnglish
    Pages (from-to)553-560
    Number of pages8
    JournalFood Microbiology
    Volume22
    Issue number6
    DOIs
    Publication statusPublished (VoR) - Dec 2005

    Funding

    The Food Institutional Research Measure (FIRM) administered by the Irish Department of Agriculture and Rural Development is acknowledged for funding this research. The authors would like to thank Fujisawa (Japan) for supplying cefixime. We are grateful to Dr. Ogden and Ms. M. MacRae (Department of Medical Microbiology, University of Aberdeen) for supplying E. coli O111 isolate 378, and Dr. E. McNamara (Microbiology Unit, Cherry Orchard Hospital, Dublin) for supplying E. coli O26 isolate M328.

    FundersFunder number
    Food Institutional Research Measure
    Gauteng Department of Agriculture and Rural Development

      Keywords

      • E. coli O111
      • E. coli O26
      • Minced beef
      • Real-time PCR

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