Simultaneous detection of Listeria monocytogenes and Salmonella by multiplex PCR in cooked ham

Jofré, Anna; Martín, Belén; Garriga, Margarita; Hugas, Marta; Pla, María; Rodrı́guez-Lázaro, David; Aymerich, Teresa

doi:10.1016/j.fm.2004.04.009

Cited by 103 publications

(70 citation statements)

References 30 publications

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“…Thus, refrigeration at the low temperature proved to have a bacteriostatic effect against L. monocytogenes. A similar observation has been made by Anna Jofre et al [10], who reported that at 1°C the growth of L. Monocytogenes was slower than at 6°C and the counts reached by the end of storage were between 1.4 and 7.2 Log CFU/g lower than at 6°C. When the same amount of plantaricin was applied, the growth of L. Monocytogenes in samples stored at 4 °C was significantly slower than that in sample stored at 9 °C (P < 0.01).…”

Section: B Ph Evolutionsupporting

confidence: 88%

Combined Effect of Plantaricin BM-1 and Refrigeration Storage to Control Listeria Monocytogenes Inoculated in Brined Cooked Ham

Zhou¹,

Xie²,

Zhang³

et al. 2015

Proceedings of the 2015 Asia-Pacific Energy Equipment Engineering Research Conference

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Abstract-The effect of plantaricin BM-1 on the behavior of Listeria Monocytogenes in sliced brined cooked ham during refrigerated storage (4°Cand 9°C) was assessed. The combination of low storage temperature (4°C) and plantaricin can significantly reduced viable counts of L. Monocytogenes during storage (P < 0.05). When the same amount of plantaricin was applied, the growth of L. Monocytogenes in brined cooked ham stored at 4 °C was significantly slower than that in sample stored at 9°C (P < 0.01). Even combination of 1280 AU/g plantaricin and 4°C storage produced greater inhibition of L. monocytogenes than combination of 5120 AU/g plantaricin and 9°C. The combination of 4°C and 5120 AU/g plantaricin was the most effective treatment and can decrease the levels of L. monocytogenes 1.7 Log CFU/g at the end of storage.

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Section: B Ph Evolutionsupporting

confidence: 88%

Combined Effect of Plantaricin BM-1 and Refrigeration Storage to Control Listeria Monocytogenes Inoculated in Brined Cooked Ham

Zhou¹,

Xie²,

Zhang³

et al. 2015

Proceedings of the 2015 Asia-Pacific Energy Equipment Engineering Research Conference

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show abstract

“…(Jofre et al, 2005;Rahn et al, 1992), adherence factor (eaeA) for E. coli O157:H7 (Deng and Fratamico, 1996;Fratamico and Strobaugh, 1998), thermolabile hemolysin (tl) for V. parahaemolyticus (Bej et al, 1999), cereulide synthetase (crs) for B. cereus (Hayashi et al, 2006;Miyamoto and Kamikado, 2007), and listeriolysin A (hlyA) for L. monocytogenes (Rodrizuez-Lazaro et al, 2004). Nucleotide sequences, location, and the sizes of PCR products are shown in Table 1.…”

Section: Methodsmentioning

confidence: 99%

Simultaneous Enrichment of Salmonella spp, Escherichia coli O157:H7, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes by Single Broth and Screening of the Pathogens by Multiplex Real-time PCR

Kobayashi

Kubota

Fujihara

et al. 2009

FSTR

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Simultaneous enrichment broth (SEB) was developed for the single-enrichment simultaneous screening of six major food poisoning bacteria. After enrichment in SEB for 18 h at 37℃, viable counts of six major food poisoning bacteria (Staphylococcus aureus, Salmonella spp., Escherichia coli O157:H7, Vibrio parahaemolyticus, Bacillus cereus, and Listeria monocytogenes) were sufficient for 5' nuclease multiplex real-time PCR assay using existing primers and probes. By labeling the probes with three different fluorescent dyes, the assay could be carried out in 2 tubes. The whole process, including enrichment and PCR, was completed within 24 h and the detection limits for the target bacteria from the food sample (boiled chicken) were 36 cfu/25 g for S. aureus, 5.3 cfu/25 g for Salmonella spp, 2.9 cfu/25 g for E. coli O157:H7, 2.0 cfu/25 g for V. parahaemolyticus, 5.5 cfu/25 g for B. cereus, and 6.2 cfu/25 g for L. monocytogenes. The results were comparable to conventional methods that require 4-6 days.

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“…[27,28] or Salmonella spp. and L. monocytogenes [25,29,30] have been developed, to our knowledge, there are no previous studies for the simultaneous detection of these three bacterial pathogens. One of the main problems for multipathogen detection is the selection of an appropriate enrichment medium able of supporting the growth of the interested bacteria in a singleassay format; therefore, a suitable enrichment medium is urgently needed [26].…”

Section: Introductionmentioning

confidence: 99%

Development of a multiplex real-time PCR method for simultaneous detection of Salmonella enterica, Shigella flexneri and Listeria monocytogenes in processed food samples

Garrido

Chapela

Román

et al. 2012

Eur Food Res Technol

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The present work is focused on the development of a TaqMan multiplex real-time PCR method for the detection of Salmonella, Shigella and L. monocytogenes in seafood, meat and ready-to-eat products. The aim of this study is to detect the three pathogens in one single test including an enrichment medium for the simultaneous growth of the bacteria of interest and an Internal AmpliWcation Control (IAC) to monitor PCR inhibitors. For this purpose, three genes were selected, invA for Salmonella, ipaH for Shigella and hlyA for L. monocytogenes. Also, no. 17 broth without dextrose and further modiWed by adding Tween 80 was used for the enrichment step. SpeciWcity of the method was checked against a panel of 24 non-target bacterial strains. RT-PCR eYciency obtained for the simultaneous ampliWcation of all three pathogens was 102.5% for Salmonella, 108.9% for Shigella and 106.4% for L. monocytogenes. The limit of detection (LOD) was evaluated in seafood, meat and ready-to-eat products, being established within 3 and 22 cfu in 25 g of sample for the three bacteria analyzed. Seventy-eight samples were analyzed with multiplex RT-PCR including spiked and natural samples collected from diVerent laboratories. Even though several RT-PCR methods have been developed for the detection of Salmonella, Shigella and L. monocytogenes, as far as we know this is the Wrst method developed for the simultaneous detection of these three pathogens, coupling RT-PCR with an enrichment in the same broth and being tested in a wide range of diVerent processed food samples with a low LOD. The application of this method can signiWcantly reduce costs and time of analysis in laboratories, what would be reXected in a faster response in those risk situations when they are detected.

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Simultaneous detection of Listeria monocytogenes and Salmonella by multiplex PCR in cooked ham

Cited by 103 publications

References 30 publications

Combined Effect of Plantaricin BM-1 and Refrigeration Storage to Control Listeria Monocytogenes Inoculated in Brined Cooked Ham

Combined Effect of Plantaricin BM-1 and Refrigeration Storage to Control Listeria Monocytogenes Inoculated in Brined Cooked Ham

Simultaneous Enrichment of Salmonella spp, Escherichia coli O157:H7, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes by Single Broth and Screening of the Pathogens by Multiplex Real-time PCR

Development of a multiplex real-time PCR method for simultaneous detection of Salmonella enterica, Shigella flexneri and Listeria monocytogenes in processed food samples

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