A rapid and efficient DNA isolation method for qPCR-based detection of pathogenic and spoilage bacteria in milk

Pancza, Bettina; Szathmáry, Miklós; Gyurján, István; Bánkuti, Barbara; Tudós, Zoltán; Szathmáry, Susan; Stipkovits, L.; Sipos-Kozma, Zsófia; Ásványi, Balázs; Varga, László; Szenthe, Kálmán; Bánáti, Ferenc

doi:10.1016/j.foodcont.2021.108236

Cited by 8 publications

(2 citation statements)

References 27 publications

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“…this result of molecular methods is lower than that found by ELISA. These ndings are in line with those of Ducrotoy et al [21] who explained that the failure of PCR in ELISA positive milk samples may be due to irrespective of systemic bacteria or DNA, antibody titers stay elevated for a long time after infection or animals in the chronic phase of the disease.…”

Section: Discussionsupporting

confidence: 91%

Comparative study on serological, bacteriological, and molecular methods for diagnosis of Brucellosis in the milk of cows with reproductive disorders

Helmy

ZAKI

Saad

2022

Preprint

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BackgroundBrucellosis is a significant animal disease communicable to humans that affects cattle worldwide. It is spreading disease in many developing countries. Brucellosis in farm animals induces serious economic costs in undeveloped countries and causes serious health hazards to dairy users. Sensitive and accurate diagnostic techniques are necessary for disease surveillance and management. FindingsIn this investigation, the overall prevalence of brucellosis in examined animals was 34.91% by MRT, while i-ELISA showed 33.96% prevalence. the sensitivity and specificity of MRT were 93.55%, and 89.33% and ELISA were 96.77%, 92 % respectively. whereas, the false positive was 10.67% and 8.00% for MRT and ELISA respectively. Brucella microorganism was isolated in 25.47 % milk samples, all Brucella strains were determined as B. melitensis biovar 3. By conventional PCR and real-time PCR, 28.3% of samples were positive. The results showed that the sensitivity of bacteriological culture, Conventional PCR, and Real-time PCR was 87.10%,96.77%, 96.77% respectively while specificity was 100% each, and estimated false positive was zero% each.ConclusionThe milk ELISA had detected high sensitivity and specificity than those of the milk ring test. B. melitensis biovar 3 is the predominant strain isolated in the milk of cows with reproductive disorders. The PCR's high sensitivity and specificity, as well as its speed, and low risk to laboratory workers, make it an extremely useful technique for brucellosis diagnosis. The possibility of contaminated raw milk and raw dairy products has surfaced, providing a serious public health threat.

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Section: Discussionsupporting

confidence: 91%

Comparative study on serological, bacteriological, and molecular methods for diagnosis of Brucellosis in the milk of cows with reproductive disorders

Helmy

ZAKI

Saad

2022

Preprint

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“…In the case of milk and cheeses, the main foodborne pathogens are Staphylococcus aureus and Listeria monocytogenes , the incidence of Salmonella enterica and Escherichia coli being much lower (Gonzales‐Barron et al, 2017). The bacteria causing spoilage in dairy products are spore formers, such as Clostridium tyrobutiricum and Bacillus cereus (Pancza et al, 2021). The application of bacteriocins and their producing LAB bacteria as bioprotective cultures in dairy products has been reviewed by Silva et al (2018).…”

Section: Cultures For Dairy Safety and Preservationmentioning

confidence: 99%

Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects

González-González

Delgado

Ruíz

et al. 2022

Journal of Applied Microbiology

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Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to favouring food preservation, well standardized and controlled industrial processes are also aimed at improving the functional characteristics of the final product. In this regard, starter cultures have become an essential cornerstone of food production. The selection of robust microorganisms, well adapted to the food environment, has been followed by the development of microbial consortia that provide some functional characteristics, beyond their acidifying capacity, achieving safer, high-quality foods with improved nutritional and health-promoting properties. In addition to starters, adjunct cultures and probiotics, which normally do not have a relevant role in fermentation, are added to the food in order to provide some beneficial characteristics. This review focuses on highlighting the functional characteristics of food starters, as well as adjunct and probiotic cultures (mainly lactic acid bacteria and bifidobacteria), with a specific focus on the synthesis of metabolites for preservation and safety aspects (e.g. bacteriocins), organoleptic properties (e.g. exopolysaccharides), nutritional (e.g. vitamins) and health improvement (e.g. neuroactive molecules). Literature reporting the application of these functional cultures in the manufacture of foods, mainly those related to dairy production, such as cheeses and fermented milks, has also been updated.

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A sensitive multimode dot-filtration strip for the detection of Salmonella typhimurium using MoS2@Fe3O4

Gao

Liu

et al. 2022

Microchim Acta

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A rapid and efficient DNA isolation method for qPCR-based detection of pathogenic and spoilage bacteria in milk

Cited by 8 publications

References 27 publications

Comparative study on serological, bacteriological, and molecular methods for diagnosis of Brucellosis in the milk of cows with reproductive disorders

Comparative study on serological, bacteriological, and molecular methods for diagnosis of Brucellosis in the milk of cows with reproductive disorders

Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects

A sensitive multimode dot-filtration strip for the detection of Salmonella typhimurium using MoS2@Fe3O4

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