Methods for the Identification of Shiga-toxin Producing E. coli (STEC) in Foods
International Food Safety Training Laboratory
Course Description

The International Food Safety Training Laboratory (IFSTL) is holding a one-week hands-on laboratory training in microbiology entitled "Identification of Shiga-toxin Producing E. Coli (STEC).” Experts from the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) will provide the concepts and guide participants through the practice of fit-for-purpose laboratory methods to detect E. Coli in produce and meats.

Instructors: This course is taught by a team of instructors from the FDA Center for Food Safety and Applied Nutrition (CFSAN), USDA Food Safety and Inspection Service (FSIS), and IFSTL.

Course Summary: The course is designed for experienced microbiology analysts who are familiar with basic laboratory techniques such as basic bacteriological culture techniques and identification methods. Participants will attend lectures and perform hands-on laboratory analysis, with emphasis on Chapter 4A of the FDA Bacteriological Analytical Manual (BAM) on diarrheagenic E. coli, as well as USDA FSIS Microbiology Laboratory Guidebook (MLG) on EHEC and Shiga-toxin producing E. coli (STEC) adulterants.