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1963•Journal of Milk and Food TechnologyRequires access

RAPID DETECTION OF FAECAL COLIFORM BACTERIA IN THE FOOD PROCESSING PLANT1

J. Orvin Mundt, B. Troil-Lindà ̄¿ ⁄ n

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Abstract

A medium composed of 2% tryptone and 0.5% bile salts incubated at 44.5–45C is quite selective in the detection of faecal coliform bacteria. Production of indole after 24 hours of incubation constitutes the positive test. Through the use of large test tubes, samples of materials weighing 1 or more grams may be taken directly at the sites of operation within foods processing plants. The medium and the procedure are sensitive to 1 to 2 cells per inoculum, and it has detected Escherichia coli in samples yielding no colonies of coliform bacteria when plated at 1:10 on violet red bile agar.

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What this paper is about

A medium composed of 2% tryptone and 0.5% bile salts incubated at 44.5–45C is quite selective in the detection of faecal coliform bacteria. Production of indole after 24 hours of incubation constitutes the positive test. Through the use of large test tubes, samples of materials weighing 1 or more grams may be taken directly at the sites of operation within foods processing plants. The medium and the procedure are sensitive to 1 to 2 cells per inoculum, and it has detected Escherichia coli in samples yielding no colonies of coliform bacteria when plated at 1:10 on violet red bile agar.

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Available abstract

A medium composed of 2% tryptone and 0.5% bile salts incubated at 44.5–45C is quite selective in the detection of faecal coliform bacteria. Production of indole after 24 hours of incubation constitutes the positive test. Through the use of large test tubes, samples of materials weighing 1 or more grams may be taken directly at the sites of operation within foods processing plants. The medium and the procedure are sensitive to 1 to 2 cells per inoculum, and it has detected Escherichia coli in samples yielding no colonies of coliform bacteria when plated at 1:10 on violet red bile agar.

Key concepts: Bacteria, Coliform bacteria, Agar, Food science, Incubation, Escherichia coli, Microbiology, Biology

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