{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,2]],"date-time":"2026-04-02T17:47:53Z","timestamp":1775152073200,"version":"3.50.1"},"reference-count":0,"publisher":"American Society for Microbiology","issue":"5","license":[{"start":{"date-parts":[[1992,5,1]],"date-time":"1992-05-01T00:00:00Z","timestamp":704678400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[1992,5]]},"abstract":"<jats:p>A sensitive and easy-to-perform dipstick immunoassay to detect Escherichia coli O157:H7 in retail ground beef was developed by using a sandwich-type assay (with a polyclonal antibody to E. coli O157 as the capture antibody and a monoclonal antibody to E. coli O157:H7 as the detection antibody) on a hydrophobic polyvinylidine difluoride-based membrane. E. coli O157:H7 in ground beef could be detected within 16 h, including incubation for 12 h in enrichment broth and the immunoassay, which takes 4 h. Pure culture cell suspensions of 10(5) or 10(6) E. coli O157:H7 organisms per ml produced intense color reactions in the immunoassay, whereas faint but detectable reactions occurred with 10(3) CFU\/ml. The sensitivity of the combined enrichment-immunoassay procedure as determined by using ground beef inoculated with E. coli O157:H7 was 0.1 to 1.3 cells per g, with a false-positive rate of 2.0%. A survey of retail ground beef using this procedure revealed that 1 of 76 samples was contaminated by E. coli O157:H7.<\/jats:p>","DOI":"10.1128\/aem.58.5.1764-1767.1992","type":"journal-article","created":{"date-parts":[[2020,1,1]],"date-time":"2020-01-01T04:42:33Z","timestamp":1577853753000},"page":"1764-1767","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":34,"title":["Dipstick immunoassay to detect enterohemorrhagic Escherichia coli O157:H7 in retail ground beef"],"prefix":"10.1128","volume":"58","author":[{"given":"M S","family":"Kim","sequence":"first","affiliation":[{"name":"Department of Food Microbiology and Toxicology, University of Wisconsin, Madison 53706."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"M P","family":"Doyle","sequence":"additional","affiliation":[{"name":"Department of Food Microbiology and Toxicology, University of Wisconsin, Madison 53706."}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"235","container-title":["Applied and Environmental Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/aem.58.5.1764-1767.1992","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/aem.58.5.1764-1767.1992","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,2,23]],"date-time":"2022-02-23T04:39:22Z","timestamp":1645591162000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.asm.org\/doi\/10.1128\/aem.58.5.1764-1767.1992"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1992,5]]},"references-count":0,"journal-issue":{"issue":"5","published-print":{"date-parts":[[1992,5]]}},"alternative-id":["10.1128\/aem.58.5.1764-1767.1992"],"URL":"https:\/\/doi.org\/10.1128\/aem.58.5.1764-1767.1992","relation":{},"ISSN":["0099-2240","1098-5336"],"issn-type":[{"value":"0099-2240","type":"print"},{"value":"1098-5336","type":"electronic"}],"subject":[],"published":{"date-parts":[[1992,5]]},"assertion":[{"value":"1992-05-01","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}