EC Test for Detection of Escherichia coli in Food Inspection as Compared with Conventional Tests for Coliform Group

Abstract

The EC test gave a higher rate of detection of Escherichia coli from food products on sale than any other conventional test employed for the same purpose.
When the direct method of the EC test was applied directly to the detection of coliform organisms, the rate of risk at which E. coli might have been overlooked was 24 per cent. It was presumed that this method was applicable to every kind of food products for the detection of E. coli.