Detection of Escherichia coli in Food Samples Using Culture and Polymerase Chain Reaction Methods

Abstract

Methods for the rapid detection of Escherichia coli and its related toxins are key to minimizing the risk of exposure to foodborne pathogens. The present study aimed to detect E. coli in food specimens using culture and polymerase chain reaction (PCR) techniques. One hundred and fifty samples from different types of food, comprising beef (n=60), chicken (n=72), and fish (n=18), were analyzed for the identification of E. coli by conventional and PCR methods. The results showed that out of 150 food samples, 44 (29.3%) were positive by culture, and 50 (33.3%) were positive by PCR. Significant differences were detected between sample types with culture (p-value < 0.005). When culture was considered the gold standard, the sensitivity of PCR was 100%, while the specificity was 94.34%. The six-hour pre-enrichment and PCR analysis are reliable in fast detection of E. coli in food samples. Hence, the identification of food pathogens using molecular-based methods would become more useful in routine diagnostic laboratories.