{"title":"Rapid counting of coliforms and Escherichia coli by deep learning-based classifier","authors":"Rina Wakabayashi, Atsuko Aoyanagi, Tatsuya Tominaga","doi":"10.1111/jfs.13158","DOIUrl":null,"url":null,"abstract":"<p>To ensure that food has been handled hygienically, manufacturers routinely examine the numbers of indicator bacteria, such as coliforms and <i>Escherichia coli</i>. Using the deep-learning algorithm YOLO, we developed a classifier that automatically counts the number of coliforms (red colonies) and <i>E. coli</i> (blue colonies) on a chromogenic agar plate. Using <i>Citrobacter freundii</i> IAM 12471<sup>T</sup> and <i>E. coli</i> NBRC 3301, we trained our YOLO-based classifier with images of Petri dishes grown with each strain alone (10 images) and/or with a mixture of both strains (5 images). When the performance of the classifier was evaluated using 83 images, the accuracy rates for coliforms and <i>E. coli</i> reached 99.4% and 99.5%, respectively. We then investigated whether this classifier could detect other, non-trained coliform species (22 species) and <i>E. coli</i> strains (13 strains). The accuracy rates for coliforms and <i>E. coli</i> were 98.7% (90 Petri dishes) and 94.1% (46 Petri dishes), respectively. Furthermore, we verified the practical feasibility of the developed classifier using 38 meats (chicken, pork, and beef). The accuracy rates for coliforms and <i>E. coli</i> in meat isolates were 98.8% (80 Petri dishes) and 93.8% (35 Petri dishes), respectively. The time required to count coliforms/<i>E. coli</i> on a single plate was ~70 ms. This novel method should enable users to rapidly quantify coliforms/<i>E. coli</i> without relying on a human inspector's color vision, leading to improved assurance of food safety.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9000,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfs.13158","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
To ensure that food has been handled hygienically, manufacturers routinely examine the numbers of indicator bacteria, such as coliforms and Escherichia coli. Using the deep-learning algorithm YOLO, we developed a classifier that automatically counts the number of coliforms (red colonies) and E. coli (blue colonies) on a chromogenic agar plate. Using Citrobacter freundii IAM 12471T and E. coli NBRC 3301, we trained our YOLO-based classifier with images of Petri dishes grown with each strain alone (10 images) and/or with a mixture of both strains (5 images). When the performance of the classifier was evaluated using 83 images, the accuracy rates for coliforms and E. coli reached 99.4% and 99.5%, respectively. We then investigated whether this classifier could detect other, non-trained coliform species (22 species) and E. coli strains (13 strains). The accuracy rates for coliforms and E. coli were 98.7% (90 Petri dishes) and 94.1% (46 Petri dishes), respectively. Furthermore, we verified the practical feasibility of the developed classifier using 38 meats (chicken, pork, and beef). The accuracy rates for coliforms and E. coli in meat isolates were 98.8% (80 Petri dishes) and 93.8% (35 Petri dishes), respectively. The time required to count coliforms/E. coli on a single plate was ~70 ms. This novel method should enable users to rapidly quantify coliforms/E. coli without relying on a human inspector's color vision, leading to improved assurance of food safety.
期刊介绍:
The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.