The Viability of an Escherichia coli O157:H7 Strain in Guayanes Cheese Using Immunomagnetic Separation as a Tool for Recovery

The viability of an Escherichia coli O157:H7 strain in cottage-industry Guayanes cheese was determined by evaluating several isolation protocols based on immunomagnetic separation (IMS). Cheese units (25 g) were inoculated with 25 and 250 cel/g of this pathogen and stored at 4°C. The pieces were ana...

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Main Authors: Tomás Rojas, Ana Peñuela, Giliana Pernía, Mónica Perdomo, Marielsa Gil, Doris Reyes
Format: Article
Language:Spanish
Published: Universidad de Zulia 2009-06-01
Series:Kasmera
Subjects:
Online Access:https://produccioncientificaluz.org/index.php/kasmera/article/view/4839
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spelling doaj-fa1280170c434d4fb97e90a67fe26e3f2020-11-25T01:54:27ZspaUniversidad de ZuliaKasmera0075-52222477-96282009-06-01371516124330The Viability of an Escherichia coli O157:H7 Strain in Guayanes Cheese Using Immunomagnetic Separation as a Tool for RecoveryTomás Rojas0Ana Peñuela1Giliana Pernía2Mónica Perdomo3Marielsa Gil4Doris Reyes5Universidad de Carabobo, Facultad de Ciencias de la Salud, Departamento de Microbiología, Unidad de Microbiología Ambiental VenezuelaUniversidad de Carabobo, Facultad de Ciencias de la Salud, Escuela de BioanálisisUniversidad de Carabobo, Facultad de Ciencias de la Salud, Escuela de BioanálisisUniversidad de Carabobo, Facultad de Ciencias de la Salud, Escuela de BioanálisisLaboratorio de Diagnóstico Bacteriológico, Departamento de Microbiología, Facultad de Ciencias de la Salud, Universidad de Carabobo, Venezuela.Laboratorio de Diagnóstico Bacteriológico, Departamento de Microbiología, Facultad de Ciencias de la Salud, Universidad de Carabobo, Venezuela.The viability of an Escherichia coli O157:H7 strain in cottage-industry Guayanes cheese was determined by evaluating several isolation protocols based on immunomagnetic separation (IMS). Cheese units (25 g) were inoculated with 25 and 250 cel/g of this pathogen and stored at 4°C. The pieces were analized at 0, 2, 6, 8 and 10 days post-inoculation through several IMS protocols including two enrichment broths: buffered peptone water without inhibitors (BPW-WI) and buffered peptone water with vancomicyn, cefixime and telurite (BPW-VCT) and two immunoseparation isolation agars: MacConkey-sorbitol agar (MSA) and MacConkey-sorbitol agar with cefixime and telurite (MSA-CT). Results demonstrated the viability of the pathogen for up to 10 days post-inoculation, and during this time, for some of the schemes applied on the IMS base, an increase in recovery percentages was achieved, indicating that the number of inoculated cells increased with time. In terms of the utility of IMS for recovering the pathogen, variations in the isolation percentages were observed in terms of the enrichment broth and the level of inoculated cells. The biggest recovery percentages were obtained in pieces inoculated with 250 cel/g, with ranges between 35 and 85% (days 0 and 10 respectively) in the best IMS scheme (BPW-WI/IMS/MSA), while, at levels of 25 cel/g, in the best case (BPW-WI/IMS/MSA), 15% was not surpassed during the first six days. The best performing enrichment broth was BPW-WI (p<0.05) and differences in the recovery percentages (p>0.05) were not observed in relation to the agars (MSA and MSA-CT) used for sowing the immunoseparator.https://produccioncientificaluz.org/index.php/kasmera/article/view/4839Escherichia coli O157:H7, Separación inmunomagnética, Queso
collection DOAJ
language Spanish
format Article
sources DOAJ
author Tomás Rojas
Ana Peñuela
Giliana Pernía
Mónica Perdomo
Marielsa Gil
Doris Reyes
spellingShingle Tomás Rojas
Ana Peñuela
Giliana Pernía
Mónica Perdomo
Marielsa Gil
Doris Reyes
The Viability of an Escherichia coli O157:H7 Strain in Guayanes Cheese Using Immunomagnetic Separation as a Tool for Recovery
Kasmera
Escherichia coli O157:H7, Separación inmunomagnética, Queso
author_facet Tomás Rojas
Ana Peñuela
Giliana Pernía
Mónica Perdomo
Marielsa Gil
Doris Reyes
author_sort Tomás Rojas
title The Viability of an Escherichia coli O157:H7 Strain in Guayanes Cheese Using Immunomagnetic Separation as a Tool for Recovery
title_short The Viability of an Escherichia coli O157:H7 Strain in Guayanes Cheese Using Immunomagnetic Separation as a Tool for Recovery
title_full The Viability of an Escherichia coli O157:H7 Strain in Guayanes Cheese Using Immunomagnetic Separation as a Tool for Recovery
title_fullStr The Viability of an Escherichia coli O157:H7 Strain in Guayanes Cheese Using Immunomagnetic Separation as a Tool for Recovery
title_full_unstemmed The Viability of an Escherichia coli O157:H7 Strain in Guayanes Cheese Using Immunomagnetic Separation as a Tool for Recovery
title_sort viability of an escherichia coli o157:h7 strain in guayanes cheese using immunomagnetic separation as a tool for recovery
publisher Universidad de Zulia
series Kasmera
issn 0075-5222
2477-9628
publishDate 2009-06-01
description The viability of an Escherichia coli O157:H7 strain in cottage-industry Guayanes cheese was determined by evaluating several isolation protocols based on immunomagnetic separation (IMS). Cheese units (25 g) were inoculated with 25 and 250 cel/g of this pathogen and stored at 4°C. The pieces were analized at 0, 2, 6, 8 and 10 days post-inoculation through several IMS protocols including two enrichment broths: buffered peptone water without inhibitors (BPW-WI) and buffered peptone water with vancomicyn, cefixime and telurite (BPW-VCT) and two immunoseparation isolation agars: MacConkey-sorbitol agar (MSA) and MacConkey-sorbitol agar with cefixime and telurite (MSA-CT). Results demonstrated the viability of the pathogen for up to 10 days post-inoculation, and during this time, for some of the schemes applied on the IMS base, an increase in recovery percentages was achieved, indicating that the number of inoculated cells increased with time. In terms of the utility of IMS for recovering the pathogen, variations in the isolation percentages were observed in terms of the enrichment broth and the level of inoculated cells. The biggest recovery percentages were obtained in pieces inoculated with 250 cel/g, with ranges between 35 and 85% (days 0 and 10 respectively) in the best IMS scheme (BPW-WI/IMS/MSA), while, at levels of 25 cel/g, in the best case (BPW-WI/IMS/MSA), 15% was not surpassed during the first six days. The best performing enrichment broth was BPW-WI (p<0.05) and differences in the recovery percentages (p>0.05) were not observed in relation to the agars (MSA and MSA-CT) used for sowing the immunoseparator.
topic Escherichia coli O157:H7, Separación inmunomagnética, Queso
url https://produccioncientificaluz.org/index.php/kasmera/article/view/4839
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