Recent advances in quantitative PCR (qPCR) applications in food microbiology

Postollec, Florence; Falentin, Hélène; Pavan, Sonia; Combrisson, Jérôme; Sohier, Danièle

doi:10.1016/j.fm.2011.02.008

Cited by 380 publications

(250 citation statements)

References 110 publications

Supporting

Mentioning

228

Contrasting

Unclassified

Order By: Relevance

“…(i) DNA-based techniques and molecular methods have allowed the fast and sensitive detection of Salmonella in foods [60], the detection of fraudulent seafood species substitution [61], or the microbial composition of different foods [62,63]. The detection of multiple genetically engineered crops [64] is still an important topic in which the effect of food processing on plant DNA degradation and PCR-based analysis of transgenic foods has also been studied [65].…”

Section: Food Analysis: Current State Of the Art Methodologies And mentioning

confidence: 99%

Food Analysis: Present, Future, and Foodomics

Cifuentes

2012

ISRN Analytical Chemistry

View full text Add to dashboard Cite

This paper presents a revision on the instrumental analytical techniques and methods used in food analysis together with their main applications in food science research. The present paper includes a brief historical perspective on food analysis, together with a deep revision on the current state of the art of modern analytical instruments, methodologies, and applications in food analysis with a special emphasis on the works published on this topic in the last three years (2009)(2010)(2011). The article also discusses the present and future challenges in food analysis, the application of "omics" in food analysis (including epigenomics, genomics, transcriptomics, proteomics, and metabolomics), and provides an overview on the new discipline of Foodomics.

show abstract

Section: Food Analysis: Current State Of the Art Methodologies And mentioning

confidence: 99%

Food Analysis: Present, Future, and Foodomics

Cifuentes

2012

ISRN Analytical Chemistry

View full text Add to dashboard Cite

show abstract

“…Cq corresponds to the number of cycles for which the fluorescence is higher than the background fluorescence. qPCR offers the possibility to quantify microbial populations through measurements of the abundance of a target sequence in DNA samples extracted from food products (Postollec et al, 2011). Combined with reverse transcription (RT), qPCR can also be used to estimate the amount of RNA transcripts.…”

Section: Real-time Pcr Methodsmentioning

confidence: 99%

“…This speaks in favour of using molecular techniques which are rapid, sensitive and specific. Several PCR tests for detection of pathogens in foods have been validated, harmonised, and commercialised to make PCR a standard tool used by food microbiology laboratories (Maurer, 2011;Postollec et al, 2011). In the probiotic field there is still much to do in terms of the application of PCR-based methods for the control of probiotic products.…”

Section: Pcr Detection Of Labelled Probiotic Bacteria In Probiotic Fomentioning

confidence: 99%

Application of PCR-Based Methods to Dairy Products and to Non-Dairy Probiotic Products

Monnet¹,

Matijašić²

2012

Polymerase Chain Reaction

View full text Add to dashboard Cite

“…Konsekwencją tych zmian jest utrata wrażliwości komórek S. aureus hodowanych w mleku na lizostafinę, bakteryjny enzym stosowany w laboratoriach do lizy komórek gronkowców. Cecha ta znacznie utrudnia analizę białek i kwasów nukleinowych gronkowców rozwijających się w mleku (7,34). Wykazano także, iż termostabilność niektórych enterotoksyn jest wyższa w żywności niż w pożywkach mikrobiologicznych (5).…”

Section: Wytwarzanie Enterotoksyn Gronkowcowychunclassified

Production of staphylococcal enterotoxins in food

Schubert¹,

Krakowiak²,

Bania³

2018

Medycyna Weterynaryjna

View full text Add to dashboard Cite

Gronkowcowe zatrucia pokarmowe Jednym z wielu zagrożeń bezpieczeństwa żywności są gronkowcowe zatrucia pokarmowe. Są one wywoływane przez spożycie produktów zawierających enterotoksyny wytwarzane przez niektóre szczepy gronkowca złocistego (Staphylococcus aureus). Typowe symptomy takich zatruć występują zazwyczaj po 0,5-8 godzinach od spożycia i obejmują wymioty, któ-rym może towarzyszyć biegunka oraz bolesne skurcze mięśni gładkich przewodu pokarmowego. Początek występowania objawów i ich charakter zależą od ilości spożytej toksyny i indywidualnej wrażliwości osoby. Ze względu na szybki okres rekonwalescencji i niezgłaszanie przypadków gronkowcowych zatruć pokarmowych dane dotyczące liczby przypadków tych zatruć mogą być zaniżone (21). Europejski Urząd ds. Bezpieczeństwa Żywności (EFSA) corocznie publikuje raporty dotyczące m.in. przypadków zatruć pokarmowych odnotowanych w 32 państwach Europy. W 2015 r. S. aureus był odpowiedzialny za 434 (10,1%) spośród 4362 zewidencjonowanych przypadków zatruć pokarmowych, z czego zdecydowana większość miała miejsce we Francji (91,7%). Fakt ten może wiązać się z wysokim poziomem spożycia serów przez mieszkań-ców tego kraju. Zaobserwowano niewielką tendencję wzrostową w porównaniu z rokiem poprzednim, gdzie liczba zgłoszonych przypadków w Europie wynosiła 393 (http://www.efsa.europa.eu/en/publications). Schubert J., Krakowiak S., Bania J. Production of staphylococcal enterotoxins in foodSummary Staphylococcal food poisoning results from ingestion of food contaminated with toxins produced by enterotoxigenic Staphylococcus aureus strains. Common symptoms of this intoxication include vomiting, diarrhea, and abdominal cramps. Staphylococcal enterotoxins are resistant to heat and a number of environmental factors. Certain cheeses, milk powder, and whey powder are the only foodstuffs that are being routinely examined for the presence of staphylococcal enterotoxins SEA-SEE. The newly identified enterotoxins are not included in the current examination scheme. Enterotoxin-producing staphylococci were already isolated from meat, meat products, milk, dairy products, fermented food products, vegetables, pastries and fish products. It has been demonstrated that many environmental factors associated with food processing and storage can significantly influence the level of secreted enterotoxins by S. aureus strains. Nevertheless, only a few studies on the production of staphylococcal enterotoxins were conducted in foodstuffs. Most data on their expression is based on experiments performed with a low number of S. aureus strains, and usually only SEA-SEE enterotoxins are investigated. These results inclined many authors to the conclusion that milk and dairy products are unfavorable environments for expression of staphylococcal enterotoxins. However, recent research has indicated a significant heterogeneity in the ability of enterotoxin production in milk among S. aureus strains derived from diverse sources. S. aureus strains able to secrete high levels of enterotoxins in milk and meat juice w...

show abstract

Recent advances in quantitative PCR (qPCR) applications in food microbiology

Cited by 380 publications

References 110 publications

Food Analysis: Present, Future, and Foodomics

Food Analysis: Present, Future, and Foodomics

Application of PCR-Based Methods to Dairy Products and to Non-Dairy Probiotic Products

Production of staphylococcal enterotoxins in food

Contact Info

Product

Resources

About