Research advance in rapid detection of foodborne Staphylococcus aureus

Abstract

Staphylococcus aureus is a gram-positive, coccus-shaped facultative anaerobe and a member of the Staphylococcaceae family. In recent years, alimentary toxicosis caused by S. aureus is a very serious problem worldwide, which constitutes a great threat to public health. In this review, we tried to summarize the conventional methods and newly developed rapid detection techniques of S. aureus (traditional detection method, biochemical detection, immunology method, molecular biology, and biosensor method) for their principles, advantages, disadvantages, and applications. Furthermore, the future perspectives of S. aureus detection methods were forecasted at last.

Current Perspectives on Viable but Non-culturable State in Foodborne Pathogens

“…Although there is no evidence to confirm that these outbreaks were directly caused by VBNC pathogens, the above studies adequately demonstrate that the potential presence of VBNC pathogens can pose a serious risk to food safety and public health. Foodborne pathogenic bacteria that use food as a carrier are some of the most important human pathogens, causing foodborne disease in human beings (Zhao et al, 2014, 2016). The foodborne pathogens may enter the VBNC state during food processing techniques, such as high temperature, high pressure, disinfectant, preservation, and low temperature storage, and they have become a potential risk for food safety.…”

Biofilm formation and control strategies of foodborne pathogens: food safety perspectives

“…2 In recent years, diseases caused by foodborne pathogens have become an important public health problem in many parts of the world, producing a signicant rate of morbidity and mortality. 3,4 According to a World Health Organization (WHO) report, foodborne diseases are considered as an emergent public health problem in both developed and developing countries. 5 In addition, many other outbreaks of pathogens have been found to be associated with biolms.…”

Foodborne bacteria in dairy products: Detection by molecular techniques

“…Traditional methods for the detection of bacterial pathogens in foods have been widely used because they are sensitive and inexpensive and can give both qualitative and quantitative information on the number and the nature of the microorganisms present in the food sample (Zhao et al, 2016). The conventional methods for detection of these pathogens involve identification and confirmation based on culturing on selective media along with biochemical tests and immunological assays (Quigley et al, 2013).…”