Methodology for detection and typing of foodborne microorganisms

Boer, E de; Beumer, R.R.

doi:10.1016/s0168-1605(99)00081-1

Cited by 340 publications

(159 citation statements)

References 38 publications

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“…Reference laboratories are also able to further type isolates using techniques such a phage typing (Anderson and Williams 1956;Callow 1959;Anderson 1964;Anderson et al 1977), antibiotic susceptibility (Bauer et al 1966), pulsed-field gel electrophoresis (PFGE), or other emerging genetic typing technologies such Multiple-Locus Variable Number Tandem Repeat Analysis (MLVA) and Multilocus sequence typing (MLST) (Kruy et al 2011). Although standard culture methods are excessively time-consuming, there is potential for further improvements, and thus many attempts have been made to maximize their efficiency by introducing new technologies, making reliability of detection more convenient, user friendly, as well as by reducing the costs of materials and labour (de Boer and Beumer 1999;Weenk, 1992). For example, biochemical confirmatory tests may be easily replaced by commercial identification kits such as the API 20E (BioMérieux) or other commercially available bacterial identification kits.…”

Section: Culture Methodsmentioning

confidence: 99%

Salmonella Detection Methods for Food and Food Ingredients

Odumeru¹,

León-Velarde²

2012

Salmonella - A Dangerous Foodborne Pathogen

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Section: Culture Methodsmentioning

confidence: 99%

Salmonella Detection Methods for Food and Food Ingredients

Odumeru¹,

León-Velarde²

2012

Salmonella - A Dangerous Foodborne Pathogen

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“…The sensitivities of conventional culture (ISO) and immunomagnetic separation (IMS) method, which are used to detect Salmonella bacteria, are calculated by using the formula described in Boer and Beumer [22] :…”

Section: Determination Of Sensitivities Of Conventional Culture and Imentioning

confidence: 99%

Comparison of Different Methods for the Detection of Salmonella spp. in Minced Meat Samples

Ozer¹,

Kimiran-Erdem²

2013

Kafkas Univ Vet Fak Derg

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The presence of Salmonella spp. in minced meat that is consumed in nine different sites of Istanbul is evaluated by using conventional culture (ISO 6579:2002), immunomagnetic separation (IMS) and fluorescent in situ hybridization (FISH) methods. Salmonella spp. was isolated from five of 50 (20%) minced meat with ISO 6579 method, and three of 50 (6%) minced meat using IMS method. Bacteria isolated from both ISO and IMS methods were identified as Salmonella choleraesuis ssp. arizonae and Salmonella spp. The presence of Salmonella spp. was determined from 37 of 50 (74%) minced meat by using FISH method. In the current study, it has been shown that ISO 6579 method was found more to be susceptible than IMS method for determining presence of Salmonella spp., FISH method is the best method to determine the presence of Salmonella spp. Even if the quick determination of the epidemics of international importance occured as a result of the contamination by pathogens derivated from foods, the results of the use of new methods should be supported by the conventional culture method. Keywords: Conventional culture method (ISO 6579 reference method), Fluorescent in situ hybridization (FISH) method,Immunomagnetic separation method, Minced meat, Salmonella Kıyma Örneklerinde Salmonella spp. Tespitinde Farklı Yöntemlerin Karşılaştırılması Özetİstanbul'un dokuz farklı semtinde tüketime sunulan kıyma örneklerinde geleneksel kültür yöntemi (ISO), immünomanyetik ayırma (İMA) ve floresanlı yerinde hibritleme (FISH) yöntemleri kullanılarak Salmonella cinsi bakterilerin varlığı tespit edilmiştir. İncelenen 50 kıyma örneğinin, geleneksel kültür yöntemi ile 5' inden (20%), İMA yöntemi ile 3' ünden (6%) Salmonella cinsi bakteri izole edilmiştir. Gerek geleneksel kültür yöntemi gerekse de İMA yönteminde besiyeri üzerinde üreyen kolonilerden elde edilen izolatlar Salmonella choleraesuis ssp. arizonae ve Salmonella spp. olarak tanımlanmıştır. İncelenen 50 kıyma örneğinin 37'sinde (74%) ise FISH yöntemi ile Salmonella cinsi bakterilerin varlığı tespit edilmiştir. Çalışmamızda Salmonella cinsi bakterilerin varlığını belirlemede geleneksel kültür yönteminin, İMA yöntemine göre daha duyarlı bir yöntem olduğu, FISH yönteminin ise Salmonella cinsi bakterilerin varlığını belirlemede en iyi yöntem olduğu tespit edilmiştir. Gıda kaynaklı patojenlerle kontaminasyon sonucunda ortaya çıkan uluslararası önemdeki salgınların hızlı tespiti ne kadar önemli olsa da, uygulanan yeni yöntemlerin sonuçlarının geleneksel kültür yöntemi ile desteklenmesi gerekmektedir.

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“…After enrichment, samples are grown on selective media in order to isolate individual bacterial colonies. Additional biochemical or immunological characterization of individual bacterial clones is usually necessary to identify the pathogen [2]. Similarly, in microbial toxin testing, extraction and concentration steps are used prior to detection by serological or animal assays [3].…”

Section: Introductionmentioning

confidence: 99%

Detection of microbial food contaminants and their products by capillary electromigration techniques

García‐Cañas

Cifuentes

2007

Electrophoresis

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Abbreviations: AFLP, amplified fragment length polymorphism; AGE, agarose gel electrophoresis, ASP, amnesic shellfish poisoning; BGE, background electrolyte; CFP, ciguatera fish poisoning; DA, domoic acid; DCIP, 2,6-dichlorophenolindophenol; DSP, diarrhetic shellfish poisoning; DTX, dinophysistoxin; ERIC, enterobacterial repetitive intergenic consensus; FB1, Fumonisin type 1; GTX, gonyautoxins; MC, microcystins; MLVA, multiple locus variable-number tandem-repeat; MTX, maitotoxin; NEO, neosaxitosin; NSP, neurotoxic shellfish poisoning; OA, ochratoxin A; OkA, okadaic acid; PSP, paralytic shellfish poisoning; PEO, polyethylenoxide; STX, saxitoxin; TMV, tobacco mosaic virus; T-RFLP, terminal restriction fragment length polymorphism; TTX, tetrodotoxin; UTIs, urinary tract infections.

show abstract

Methodology for detection and typing of foodborne microorganisms

Cited by 340 publications

References 38 publications

Salmonella Detection Methods for Food and Food Ingredients

Salmonella Detection Methods for Food and Food Ingredients

Comparison of Different Methods for the Detection of Salmonella spp. in Minced Meat Samples

Detection of microbial food contaminants and their products by capillary electromigration techniques

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