Flow cytometry immunodetection and membrane integrity assessment of Escherichia coli O157:H7 in ready-to-eat pasta salad during refrigerated storage

Subires, Alicia; Yuste, J.; Capellas, Marta

doi:10.1016/j.ijfoodmicro.2013.10.013

Cited by 19 publications

(15 citation statements)

References 45 publications

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“…However, no data was provided for comparison with traditional plate counts, most likely as it was beyond the scope of the study. Subires, Yuste, and Capellas (2014) reported on a method to directly detect E. coli O157:H7 in pasta salad. Preparatory steps included pulsification in 63 μm filter bags and centrifugal filtration.…”

Section: Immuno-fcm and Bacterial Enumerationmentioning

confidence: 99%

Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review

Wilkinson

2018

Trends in Food Science & Technology

123

102

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Section: Immuno-fcm and Bacterial Enumerationmentioning

confidence: 99%

Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review

Wilkinson

2018

Trends in Food Science & Technology

123

102

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“…Sample preparation protocols may be quite extensive in order to remove debris and to allow a sample meet the requirements of a reliable assay. Signal filtering techniques and instrument set up are important as are validation of counts as described by Subires et al (2014). These workers used a polyclonal antibody conjugated to Rphycoerythrin (RPE) along with viability staining by PI and SYBR Green 1 for detection of E. coli O157:H7.…”

Section: Instrument Set Upmentioning

confidence: 99%

“…This is quite technically challenging for FCM methodology, as certain pathogens have a low infectious dose and hence low limits of detection (LOD) and limit of quantification (LOQ) are required. The infectious dose of E. coli 0157:H7 is of the order of 10-100 cells and so a highly sensitive detection system is necessary for its detection in foods (Subires et al, 2014;Sunwoo et al, 2006). The ingestion of low numbers (< 10) of pathogens such as Salmonella Typhimurium may lead to food poisoning; thus, preparation methods are required to concentrate low levels of the target microorganisms (Rotariu et al, 2005).…”

Section: Fcm Analysis Of Food Samplesmentioning

confidence: 99%

Application of Flow Cytometry to the Detection of Pathogenic Bacteria

Kennedy¹,

Wilkinson²

2017

Current Issues in Molecular Biology

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Outbreaks of infections have emphasized the necessity for rapid and economic detection methods for pathogens in samples ranging from those of clinical origin to food products during production and retail storage, and increasingly, in environmental samples. Flow cytometry (FCM) allows the rapid acquisition of multi-parametric data regarding cell populations within fluidised samples. However, the application of FCM to pathogen detection depends on the availability of specific fluorescent probes such as antibodies and RNA probes capable of detecting and isolating pathogens from these diverse samples. A particular issue for FCM methodology is the ability to recover and discriminate bacteria from the sample matrix which may pose a major technical hurdle towards accurate and sensitive analysis. This review article focuses on detection of pathogens using FCM in samples originating from food, water, environmental and clinical sources and outlines the current state of the art and potential future applications.

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“…Special care must be taken to provide safe food. Food-borne pathogens such as L. monocytogenes, Bacillus cereus, E. coli O157:H7, Staphylococcus aureus, and Salmonellae are common and need to be inhibited to avoid disease [14,[28][29][30][31]. If the reheating step at home does not eliminate food-borne pathogens or the consumer does not correctly follow the preparation instructions, microorganisms can survive and this can lead to food poisoning.…”

Section: Long Shelf Life Foods (Convenience Food Products)mentioning

confidence: 99%

Packaging Concepts for Ready-to-Eat Food: Recent Progress

Silberbauer

Schmid

2017

J Package Technol Res

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During recent years the market for convenience foods has grown rapidly. More and more consumers prefer ready-to-eat (RTE) products because of their advantageous minimal input of time and effort. The increasing awareness of health means there is a need for nutritious, high quality ready meals. Due to technological developments, the packaging industry is continuously coming up with innovative packaging. This is being driven by ecological challenges, policy, and consumer demands. However, only a few studies have hitherto been published on innovative packaging concepts for RTE food. The purpose of this review is to evaluate the status quo and recent progress in this area. It is important to understand the crucial factors for food packaging for RTE food, namely food safety and quality. Packaging concepts have focused on preventing microbial growth, so protecting consumers from food-borne diseases. Bio-based packaging materials such as polylactic acid and chitosan have limited mechanical properties. The use of nanomaterials or natural essential oils to replace synthetic additives could alleviate this. The combination with modified atmosphere packaging showed improvements and prolongation of the shelf life.

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Flow cytometry immunodetection and membrane integrity assessment of Escherichia coli O157:H7 in ready-to-eat pasta salad during refrigerated storage

Cited by 19 publications

References 45 publications

Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review

Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review

Application of Flow Cytometry to the Detection of Pathogenic Bacteria

Packaging Concepts for Ready-to-Eat Food: Recent Progress

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