Probes and polymerase chain reaction for detection of food-borne bacterial pathogens

Olsen, John Elmerdahl; Aabo, Søren; Hill, Walter E.; Notermans, S.; Wernars, K.; Granum, Per Einar; Popović, Tanja; Rasmussen, Henrik; Olsvik, Ørjan

doi:10.1016/0168-1605(94)00159-4

Cited by 159 publications

(80 citation statements)

References 275 publications

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“…Pork and turkey meat was swabbed with 3M sponges (3M, USA) and further processed also according to EN ISO 6579/2002. All suspect colonies with typical growth characteristics were confirmed by the genus Salmonella specific PCR (Olsen et al 1995).…”

Section: Methodsmentioning

confidence: 99%

Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013-2014

Myšková¹,

Karpíšková²

2017

Czech J. Food Sci.

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Myšková P., Karpíšková R. (2017) The EN ISO 6579/2002 guideline was used for the detection of Salmonella in retail poultry and pork meat in the Czech Republic in 2013 and 2014. The laboratory confirmed isolates were further typed (slide agglutination, phage typing, resistance to antimicrobial agents, PCR for the detection of selected genes encoding plasmid mediated quinolone resistance). Out of 176 poultry and 223 pork meat samples, 24 (13.6%) and 6 (2.7%) were positive for the detection of Salmonella spp., respectively. In Salmonella isolates from poultry, 14 serotypes were differentiated with S. indiana, S. enteritidis and S. 6,7:-:1,5 being the most common serotypes. S. typhimurium and its monophasic variant S. 4, [5],12:i:-were predominant in pork meat. The overall resistance to one antimicrobial agent at least was high in both groups of isolates -50% (poultry) and 71.4% (pork). No Salmonella isolate was confirmed to carry any of the selected PMQR genes. The study showed a higher prevalence of Salmonella in poultry, but pork meat also poses a risk to consumers.

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Section: Methodsmentioning

confidence: 99%

Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013-2014

Myšková¹,

Karpíšková²

2017

Czech J. Food Sci.

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“…Hill, 1996;Lantz et al, 2000;Olsen et al, 1995;Scheu et al, 1998). PCRbased methods are predicted to be established as routine reference methods within the next ten years , however further developments are needed for an effective implementation of this technique in food microbiology.…”

Section: Pcr-based Methodsmentioning

confidence: 99%

Molecular methodology in Food Microbiology diagnostics: trends and current challenges

Rodrı́guez-Lázaro

Hernández

2006

13th World Congress of Food Science &Amp; Technology

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Foodborne diseases are among the most serious public health concerns worldwide. Consequently, the application of microbiological controls within the quality assessment programs in the food industry is a premise to minimize the risk of infection for the consumer. Classical microbiological methods involve, in general, the use of appropriate pre-enrichment and enrichment, isolation on selective media, and subsequent confirmation using morphological, biochemical and/or serological tests. They are laborious, time consuming and not always reliable. A number of alternative, rapid and sensitive molecular methods for the detection, identification and quantification of foodborne pathogens have been developed to overcome these drawbacks. However, until now, they have shown low practical implementation for monitoring and microbiological control. Amplification techniques have a number of advantages including improved speed, excellent detection limit, specificity, sensitivity and potential for quantification as well as easy automation. Major drawbacks are the cost of the analysis and the qualified personnel needed to carry out the experiments, plus the lack of standardisation of protocols approved by normalisation bodies. Moreover, the cost of reagents is decreasing and more qualified people are available to perform this kind of analysis. Efforts on standardisation and normalisation of these techniques are a key priority.The molecular methods, in conclusion, are a promising alternative that can substitute or complement the current reference methods in food microbiology diagnostics. More suitable and reliable results can be achieved in terms of speed and precision, and can detect and enumerate specifically viable microorganisms.

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“…Vibrio species are considered as part of the normal flora of seawater and can invade marine animals [23]. [24] Has found total Vibrio loads in healthy and infected shrimp during a complete 60-day culture cycle.…”

Section: International Letters Of Natural Sciences Vol 46mentioning

confidence: 99%

Isolation and Identification of <i>Vibrio</i> sp. in the Hepatopancreas of Cultured White Pacific Shrimp (<i>Litopenaeus vannamei</i>)

Shanmugasundaram

Mayavu

Manikandarajan

et al. 2015

ILNS

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ABSTRACT. The Vibrio is the most common genera with crustaceans often causing various diseases in Aquaculture and significant economic losses. Many Vibrio species are pathogenic to human and have been implicated in food borne diseases. The present study was carried out, the isolation and identification of pathogenic bacterial flora were isolated from infected in hepatopancreas of vannamei. The SPDS Oceanic farm, RS Aqua farm of and Valli vilas Aqua farm Vellar estuary, Cuddalore District, Tamil Nadu, during the period of (September 2013 to November 2013). The collected samples were plated on TCBS-(Thiosulfate-Citrate-Bile salt-Sucrose) agar medium. The present study, totally 253 green colonies were isolated from TCBS agar plates and among these, 175colonies were identified by using the biochemical tests showed the V. parahaemolyticus, V. mimicus, V. vulnificus, V. damsela and P. shigelloides. The maximum species was recorded in V. parahaemolyticus (83.4 %) and minimum was observed in V. mimicus (1.7 %).

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Probes and polymerase chain reaction for detection of food-borne bacterial pathogens

Cited by 159 publications

References 275 publications

Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013-2014

Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013-2014

Molecular methodology in Food Microbiology diagnostics: trends and current challenges

Isolation and Identification of <i>Vibrio</i> sp. in the Hepatopancreas of Cultured White Pacific Shrimp (<i>Litopenaeus vannamei</i>)

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