Bacterial strains used in this study

Strain or source of strain testedSerotypeaSourceb
E. coli O157 strains
    Ground beef/hamburgerO157:H7DG
    ATCC 43888O157:H7ATCC
    ATCC 43889O157:H7ATCC
    ATCC 43894O157:H7ATCC
    ATCC 700375O157:HATCC
Non-O157 E. coli strains
    ATCC 4350O140:XATCC
    ATCC 12014O55:HATCC
    ATCC 23513O18:H7ATCC
    ATCC 23514O19:H7ATCC
    ATCC 23545O138:HATCC
    ATCC 31619O55:HATCC
E. vulneris 75E1Y:XSPO
S. enterica serovar (serogroup)
    Anatum ATCC 9270 (E1)3,10:e,h:1,6cATCC
    Muenchen ATCC 8388 (C2)6,8:d:1,2cATCC
    Newport ATCC 6962 (C2)6,8:e,h:1,2cATCC
    Typhimurium ATCC 14028 (B)4,5,12:1,2cATCC
  • a H, nonmotile; X, motile, unknown (non-H7) flagellar serotype; Y, unknown (non-O157) somatic serotype.

  • b DG, David Golden, Department of Food Science and Technology, The University of Tennessee, Knoxville, Tenn.; ATCC, American Type Culture Collection, Manassas, Va; SPO, Stephen P. Oliver, The University of Tennessee Food Safety Center of Excellence, Knoxville, Tenn. Latex agglutination with RIM E. coli O157:H7 Latex (Remel, Lenexa, Kans.) was used to determine the presence of O157 and H7 antigens following the protocol provided by the manufacturer. The presence of H7-encoding genes was determined by use of PCR techniques (4).

  • c Antigenic formula representing somatic antigens:flagellar phase 1 antigens:flagellar phase 2 antigens (Difco manual, 11th ed., p. 862; Difco Laboratories, Sparks, Md.).