An Overview of Methods for Identification of E. coli O157:H7

  • Mary Lou Tortorello
  • Diana Stewart


Since it was first recognized as a pathogen in 1982, E. coli O157:H7 has caused numerous outbreaks and sporadic cases of foodborne illness, which sometimes resulted in death. The devastation that can be caused by this microorganism has driven the development of improved methods for its detection and identification in foods in recent years. This overview describes various methods currently in use for analysis of food for E. coli 0157:H7; it is not a comprehensive review, but is categorical, describing the various methods by type. Other reviews of methods for E. coli 0157:H7 have also been published.1,2,3


Methylene Blue Enrichment Culture Much Probable Number Latex Agglutination Shiga Toxin 
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Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • Mary Lou Tortorello
    • 1
  • Diana Stewart
    • 1
  1. 1.Food and Drug AdministrationNational Center for Food Safety and TechnologySummit-ArgoUSA

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