Real-time PCR methods for the detection of blown pack spoilage causing Clostridium species; C. estertheticum, C. gasigenes and C. ruminantium

Reid, Rachael; Burgess, Catherine M.; McCabe, Evonne; Fanning, Séamus; Whyte, Paul; Kerry, Joseph P.; Bolton, Declan

doi:10.1016/j.meatsci.2017.06.001

Cited by 12 publications

(8 citation statements)

References 16 publications

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“…Of the 800 samples tested, only 1% (2 silage, 3 air, 2 bedding straw and 1 drinking water) were positive for C. estertheticum using peptone yeast extract glucose starch (PYGS) enrichment followed by conventional PCR (Table 1). In contrast, 10% of samples tested positive by direct qPCR (17 faeces, 15 soil, 9 silage, 8 air, 9 bedding straw, 8 drinking water and 14 puddle water samples), reflecting the increased sensitivity of the qPCR method (Reid et al 2017). Approximately 1% of samples were positive by direct plating including 3 faecal, 1 soil, 1 silage and 4 puddle water samples and counts ranged from 1 to 1Á5 log 10 CFU per g.…”

Section: Resultsmentioning

confidence: 99%

“…In contrast, 10% of samples tested positive by direct qPCR (17 faeces, 15 soil, 9 silage, 8 air, 9 bedding straw, 8 drinking water and 14 puddle water samples), reflecting the increased sensitivity of the qPCR method (Reid et al . 2017). Approximately 1% of samples were positive by direct plating including 3 faecal, 1 soil, 1 silage and 4 puddle water samples and counts ranged from 1 to 1·5 log 10 CFU per g.…”

Section: Resultsmentioning

confidence: 99%

“…All real‐time PCR assays were performed on the LightCycler 480 platform (LC480; Roche Diagnostics GmbH) using the method of Reid et al . (2017). TMF (forward primer), TMR (reverse primer) and Probe were used for the detection of C. estertheticum .…”

Section: Methodsmentioning

confidence: 99%

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An investigation into the ecological niches and seasonal nature of Clostridium estertheticum and Clostridium gasigenes in the Irish beef farm environment

Esteves

Whyte

Gupta

et al. 2020

Lett. Appl. Microbiol.

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Significance and Impact of the Study: Blown pack spoilage of vacuum packaged beef caused by Clostridium estertheticum and Clostridium gasigenes is a significant problem for the beef industry. At present, control is reliant on regular disinfection of the abattoir and equipment with sporicidal agents, but it has been suggested that preventing contamination of cattle at the source could be more effective. This study provides evidence that BPS Clostridium spp. are widely distributed on beef farms with multiple dissemination routes, prohibiting on-farm control.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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An investigation into the ecological niches and seasonal nature of Clostridium estertheticum and Clostridium gasigenes in the Irish beef farm environment

Esteves

Whyte

Gupta

et al. 2020

Lett. Appl. Microbiol.

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“…C. perfringens is known to be a normal component of intestinal flora, but can cause necrotic enteritis in birds when intestinal dysbiosis occurs [27]. C. ruminantium is reported to contribute to rumen fermentation in cattle and it is also a food-spoiling bacterium, but it has not been directly linked to animal diseases [28].…”

Section: Discussionmentioning

confidence: 99%

Bacterial Diversity in Feces of Wild Bald Eagles, Turkey Vultures and Common Ravens from the Pacific Northwest Coast, U.S.A

Crespo

Dowd²,

Varland³

et al. 2019

Preprint

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RC) 28 29 30 ¶ These authors contributed equally to this work. 2 31 Abstract 32Birds harbor diverse microorganisms in their guts, which collectively fulfill important 33 roles in providing their hosts with nutrition and protection from pathogens. Although numerous 34 studies have investigated the presence of certain pathogenic bacteria in the feces of wild birds, 35 only a few have attempted to investigate the microbiota of the gut. This study analyzed the avian 36 bacteria present in the cloaca of avian scavengers captured on coastal beaches of Washington and 37 Oregon between 2013 and 2015: 10 turkey vultures (Cathartes aura), 9 bald eagles (Haliaeetus 38 leucocephalus), and 2 common ravens (Corvus corax). We used illumina sequencing based on 39 the V4 region of the 16s gene was to characterize the bacterial diversity. Our investigation 40 revealed phylum-level differences in the microbiome of turkey vultures, compared with bald 41 eagles and common ravens. Substantial microbiome differences were found between bald eagles 42 and ravens below the phylum level. Although little is known about the possible relations among 43 these microorganisms, our analyses provides the first integrated look at the composition of the 44 avian microbiota and serves as a foundation for future studies in this area. 45 46 Keywords: avian scavenger, turkey vulture, bald eagle, common raven, bacteria, coast, 47 microbiota, microbiome, raptor. 48 Abbreviations: OTU = operational taxonomic unit 49 50 3 51 Introduction 52 Birds harbor diverse microorganisms in their gut, which collectively fulfill important 53 roles in providing their hosts with nutrition and protection from pathogens [1]. Gut 54 microorganisms have been isolated and characterized by a variety of methods, such as culture-55 based assays, culture-independent DNA sequencing, and fluorescence in situ hybridization 56 targeting the 16S rRNA gene [2]. Most of these studies are limited in scope and are focused on 57 pathogenic bacteria such as Salmonella, Escherichia coli, Campylobacter, and Clostridium 58 perfringens [3-5]. 59 In recent years, metagenomics using next-generation sequencing has emerged as a way to 60 analyze complex microbial communities and their functions [6]. This approach is capable of 61 sequencing thousands or millions of amplified DNA molecules in a single run and, for bacteria, 62 does not require conventional cloning and amplification. Additionally, metagenomic studies 63 offer a powerful tool for the comprehensive and unbiased assessment of microbial diversity 64 within the complex gut ecosystem by allowing examination of organisms not easily cultured in 65 the laboratory [6, 7]. 66 Few studies have used genetic sequencing to explore the intestinal microbiota of wild 67 birds [8]. Furthermore, these studies reported gene sequences to phylum or class levels only, 68 with no attempt to understand extant microorganism populations at the species level. In this 69 study, we analyze the avian microbiome present in the cloaca of bald eagles, turkey vultures, ...

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“…Robust validation of the sensitivity and specificity in three matrices (beef meat drip, wet environmental swabs and dry environmental swabs) as encountered in their testing laboratory and against Clostridium strains (n = 76) and non-Clostridium strains (n = 36) was undertaken. The authors reported successful detection or 4-5 spores per ml for C. estertheticum, 2 spores per ml for C. gasigenes and 8 spores per ml for C. ruminantium, without the need for sample enrichment (Reid et al, 2017). The team's efforts in deriving optimized sensitivity and specificity parameters have translated in the detection of bacterial spores in extremely low numbers.…”

Section: Polymerase Chain Reactionsmentioning

confidence: 99%

Advances in meat spoilage detection: A short focus on rapid methods and technologies

Fletcher

Mullane

Platts

et al. 2018

CyTA - Journal of Food

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2018) Advances in meat spoilage detection: A short focus on rapid methods and technologies, ABSTRACT Meat spoilage is a metabolic process where the change in sensory characteristics deems it to be unacceptable for human consumption. Meat spoilage typically occurs under conditions of optimal water availability, low oxygen, and low temperature conditions, where growth conditions are ideal for microbial growth. Technological advances in the food industry have been at high demand for the past decade, to ensure food safety and health regulations are met using earlier detection methods. Detection technologies such as polymerase chain reactions, spectroscopy, odor sensors devices such as the electric nose are just a few methods used to identify meat spoilage.Avances en la detección de deterioro de la carne: breve enfoque en tecnologías y métodos rápidos RESUMEN El deterioro de la carne es un proceso metabólico en el que los cambios en las características sensoriales de la carne dan cuenta de que ésta es inaceptable para el consumo humano. Típicamente, dicho deterioro ocurre bajo condiciones de óptima disponibilidad de agua, bajo nivel de oxígeno y baja temperatura, es decir, condiciones ideales para el crecimiento bacteriano. Durante la última década, en la industria alimentaria se ha producido una fuerte demanda de avances tecnológicos en aras de garantizar la seguridad alimentaria y cumplir con las regulaciones sanitarias utilizando dichas tecnologías. Algunos métodos empleados para identificar el deterioro de la carne, entre otros, implican el uso de tecnologías de detección como reacciones en cadena de la polimerasa, espectroscopia y sensores de olor, por ejemplo, la nariz electrónica. ARTICLE HISTORY

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Real-time PCR methods for the detection of blown pack spoilage causing Clostridium species; C. estertheticum, C. gasigenes and C. ruminantium

Cited by 12 publications

References 16 publications

An investigation into the ecological niches and seasonal nature of Clostridium estertheticum and Clostridium gasigenes in the Irish beef farm environment

An investigation into the ecological niches and seasonal nature of Clostridium estertheticum and Clostridium gasigenes in the Irish beef farm environment

Bacterial Diversity in Feces of Wild Bald Eagles, Turkey Vultures and Common Ravens from the Pacific Northwest Coast, U.S.A

Advances in meat spoilage detection: A short focus on rapid methods and technologies

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