Table 1.
Cell count of the different fractions resulting from sample processing via CFC.
| Condition | Food Matrix | Pathogen | % Retentate | % Effluent | % Unaccounted |
|---|---|---|---|---|---|
| CFC 1 | Ground Pork | E. coli O157:H7 | 49.2% | 21.1% | 29.7% |
| L. monocytogenes | 32.5% | 24.6% | 42.9% | ||
| S. Minnesota | 41.4% | 33.9% | 24.7% | ||
| CFC 1 | Ground Turkey | E. coli O157:H7 | 34.9% | 24.1% | 41.0% |
| L. monocytogenes | 45.4% | 29.9% | 24.7% | ||
| S. Minnesota | 59.6% | 40.4% | 0.0% | ||
| CFC 1 | Raw Spinach | E. coli O157:H7 | 75.1% | 12.4% | 12.5% |
| L. monocytogenes | 69.8% | 23.0% | 7.2% | ||
| S. Minnesota | 74.9% | 25.1% | 0.0% | ||
| CFC 1 | Ground Beef | E. coli O157:H7 | 18.4% | 12.2% | 69.4% |
| L. monocytogenes | 32.4% | 2.7% | 64.9% | ||
| S. Minnesota | 27.4% | 21.6% | 51.0% | ||
| GW + CFC 2 | Ground Beef | E. coli O157:H7 | 48.0% | 11.3% | 40.7% |
| L. monocytogenes | 79.0% | 21.0% | 0.0% | ||
| S. Minnesota | 61.5% | 18.1% | 20.4% |
1 Samples processed using continuous flow centrifugation (CFC); 2 Samples processed using glass wool prior to CFC.