Biomaterial Database

Occurrence of coliform bacteria other than Escherichia coli in foods. 1978

L Y Seng, and M Jegathesan

An evaluation of the BGLB (44 degrees C) confirmation test for the enumeration of E. coli as an index of sanitary quality of some foods was made. Out of 70 samples tested, 43 (61.4%) samples contained E. coli. A total of 347 BGLB gas positive cultures obtained were subjected to the IMViC procedure. It was found that 42.7% of these BGLB gas positives were E. coli and 57.3% were ten other coliform bacteria giving the following IMViC patterns: 31.4% --++, 6.3% -+-+, 4.3% each of +-++ and -+++, 3.2% ++-+, 2.9% ++++, 2% ---+, 1.4% +++-, 1.2% --+- and 0.3% -++-. Some of the possible reasons for obtaining low recovery of E. coli in foods by the BGLB test have been discussed. The various fields to be investigated for the improvement of the test procedure and thus the elimination of false positives have been suggested.

UI	MeSH Term	Description	Entries
D004926	Escherichia coli	A species of gram-negative, facultatively anaerobic, rod-shaped bacteria (GRAM-NEGATIVE FACULTATIVELY ANAEROBIC RODS) commonly found in the lower part of the intestine of warm-blooded animals. It is usually nonpathogenic, but some strains are known to produce DIARRHEA and pyogenic infections. Pathogenic strains (virotypes) are classified by their specific pathogenic mechanisms such as toxins (ENTEROTOXIGENIC ESCHERICHIA COLI), etc.	Alkalescens-Dispar Group,Bacillus coli,Bacterium coli,Bacterium coli commune,Diffusely Adherent Escherichia coli,E coli,EAggEC,Enteroaggregative Escherichia coli,Enterococcus coli,Diffusely Adherent E. coli,Enteroaggregative E. coli,Enteroinvasive E. coli,Enteroinvasive Escherichia coli
D005069	Evaluation Studies as Topic	Works about studies that determine the effectiveness or value of processes, personnel, and equipment, or the material on conducting such studies.	Critique,Evaluation Indexes,Evaluation Methodology,Evaluation Report,Evaluation Research,Methodology, Evaluation,Pre-Post Tests,Qualitative Evaluation,Quantitative Evaluation,Theoretical Effectiveness,Use-Effectiveness,Critiques,Effectiveness, Theoretical,Evaluation Methodologies,Evaluation Reports,Evaluation, Qualitative,Evaluation, Quantitative,Evaluations, Qualitative,Evaluations, Quantitative,Indexes, Evaluation,Methodologies, Evaluation,Pre Post Tests,Pre-Post Test,Qualitative Evaluations,Quantitative Evaluations,Report, Evaluation,Reports, Evaluation,Research, Evaluation,Test, Pre-Post,Tests, Pre-Post,Use Effectiveness
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D001431	Bacteriological Techniques	Techniques used in studying bacteria.	Bacteriologic Technic,Bacteriologic Technics,Bacteriologic Techniques,Bacteriological Technique,Technic, Bacteriological,Technics, Bacteriological,Technique, Bacteriological,Techniques, Bacteriological,Bacteriologic Technique,Bacteriological Technic,Bacteriological Technics,Technic, Bacteriologic,Technics, Bacteriologic,Technique, Bacteriologic,Techniques, Bacteriologic