Improving the Detection of Shiga Toxin-producing Escherichia coli

8/18/2016


Abstract: In the food industry, providing safe products and protecting the company brand is of the utmost importance. To help food manufacturers, processors, and contract testing laboratories ensure the safety of consumable goods, ATCC offers an expanding portfolio of quality control strains to help support the routine verification of raw beef manufacturing trimmings for Shiga toxin-producing Escherichia coli (STEC). In this presentation, we will discuss the growing concern on food-borne illnesses, the importance of quality control strains in food safety, and ATCC STEC reference materials that support this need.

Key Points:

  • Food-borne illnesses are a widespread problem that affect tens of millions of people throughout the United States every year
  • ATCC acquires, authenticates, and distributes clinically relevant food-borne pathogens that are essential for use as quality controls in food safety programs
  • Toxigenic, non-toxigenic, and reporter-labeled STEC strains are available from ATCC

Presenters

Cara Wilder, Ph.D.

Cara Wilder, Ph.D.,
Senior Scientific Content Specialist, ATCC

Dr. Wilder is the Technical Writer for ATCC Microbial Systems. She has a Ph.D. in Microbiology with background experience working with several pathogenic bacterial species in both in vitro and in vivo environments. Dr. Wilder is the author of numerous publications on varying topics of scientific relevance, including quality control, microbial contamination, assay development, proficiency testing, and multidrug resistance.