Survey of five food-borne pathogens in commercial cold food dishes and their detection by multiplex PCR

Yu, Qian; Zhai, Ling; Bie, Xiaomei; Lu, Zhaoxin; Zhang, Chong; Tao, Tingting; Li, Junjie; Lv, Fengting; Zhao, Haizhen

doi:10.1016/j.foodcont.2015.06.027

Cited by 37 publications

(24 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The current results of S. Typhimurium were greatly lower than 31.7% obtained by David et al [38], 15.5% which varies according to the type of fish products into 23.1%, 18.6%, 13% and 12.2% for oyster, fresh water fish, shrimp and marine water fish, respectively [39], 8 % for Tilapia nilotica and 16 % for Mugil cephalus [40]. Moreover, the obtained results for S. Typhimurium were in agreement to some extent with 2.02% isolation rate obtained by Yu et al [29].…”

Section: Resultssupporting

confidence: 70%

“…The results of the current study revealed the identification of L. monocytogens in 2% of the examined samples. Such percentage is lower than 6.1% obtained by Yu et al [29], 5.3 %, 4.2 %, 5.6 %, respectively, for sauce pickled , cured and smoked products [30], 4.5 % [31], 7.8% [32] and 8.6% [33]. The obtained results for L. monocytogens are higher than1.1% reported by Uyttendaele et al [34], while, Davies et al [35] failed to detect L. monocytogens.…”

Section: Resultscontrasting

confidence: 66%

“…In the current study, S. aureus was not isolated from any of the examined fish products. In contrary, Helmy et al [43] reported S. aureus isolation rate of 14.5 % in ready to eat sea food, while Yu et al [29] reported 8.1% occurrence of S. aureus in commercial cold food dishes.…”

Section: Resultsmentioning

confidence: 97%

See 2 more Smart Citations

Assessment of Food Poisoning Bacteria in Some Frozen Fish and Fish Products

Eldaly

El-Shater²,

Hussein

et al. 2015

Zagazig Veterinary Journal

View full text Add to dashboard Cite

Consumption of frozen fish and fish products has increased worldwide. Levels of Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes in frozen fish products marketed in Cairo and Sharkia Governorates, Egypt, were investigated. A total of 150 samples including peeled shrimp, surimi, fish fillet, oyster and lobster tail (30, each) were examined. The overall contamination rate of frozen fish products was 6%. E. coli, L. monocytogenes and S. Typhimurium were identified in 2.7%, 2% and 1.3% of the examined samples, respectively. Health and food safety organizations should follow up fish products in all markets and apply the laws that prevent selling any fish products of unknown sources. Moreover, to ensure safety of fishery products, improvement of hygienic processing and handling from fish farming to markets is recommended.

show abstract

Section: Resultssupporting

confidence: 70%

Section: Resultscontrasting

confidence: 66%

See 1 more Smart Citation

Assessment of Food Poisoning Bacteria in Some Frozen Fish and Fish Products

Eldaly

El-Shater²,

Hussein

et al. 2015

Zagazig Veterinary Journal

View full text Add to dashboard Cite

show abstract

“…The most prevalent reports on Salmonella incidence in food include a study in Greece where it was isolated from 17.9% (13) of the samples in RTE food in University canteens. In China, there are reports of 2-3.5% of RTE samples positive for Salmonella [17,18] as well as of 39% positive samples in the Hong Kong area [19]. In Spain, it was detected in 0.7% of lettuce samples tested [20].…”

Section: Introductionmentioning

confidence: 98%

Prevalence of Listeria monocytogenes and Salmonella spp. in Ready-to-Eat Foods in Kefalonia, Greece

2015

J Bacteriol Parasitol

View full text Add to dashboard Cite

The presence of Listeria monocytogenes and Salmonella spp. was examined in ready-to eat meals, salads, desserts and ice cream in food establishments on the island of Kefalonia, Greece. Samples were collected or delivered from restaurants, canteens, cafes or ice cream parlors. Testing of the presence/absence of the pathogens was performed in 25 g samples of each product. Of the 1329 samples, 191 (14.4%) were positive for L. monocytogenes and 14 (1.05%) were positive for Salmonella spp. The elevated prevalence of L. monocytogenes, especially during the summer months, indicates high risk to consumers of ready-to-eat foods and shows the need for functioning regulatory actions.

show abstract

“…In addition, multiplex PCR can detect two or more pathogens in one tube, which is faster, easier, and cheaper to run. Several studies have used multiplex PCR techniques to detect foodborne pathogens with or without pre-enrichment (Germini et al 2009;Silva et al 2011;Kim et al 2014;Park and Ricke 2015;Xu et al 2016;Yu et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Multiplex touchdown PCR assay to enhance specificity and sensitivity for concurrent detection of four foodborne pathogens in raw milk

et al. 2019

View full text Add to dashboard Cite

Aims The aim of this study was to develop a multiplex touchdown PCR (multiplex TD‐PCR) for rapid and simultaneous detection of four major foodborne pathogens to avoid mispriming and unwanted production during gene amplification. Touchdown PCR is the modified form of standard PCR, which enhances specificity, sensitivity. Methods and Results For this reason, a multiplex TD‐PCR assay with a pre‐enrichment step was developed to detect four foodborne pathogens namely Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica serovar Enteritidis in pure culture and raw milk samples. The results showed that this protocol can eliminate the unwanted band or reduce significantly. The detection sensitivity of the single and multiplex TD‐PCR was one cell per ml in pure culture. Furthermore, the detection limit of multiplex TD‐PCR was one cell per 25 ml for artificially contaminated raw milk. We obtained similar results for detection of aforementioned pathogens in raw milk, after comparing the multiplex TD‐PCR method with the traditional culture, except in one or two samples. Conclusions Hence, the proposed multiplex TD‐PCR method could be confirmed as an effective way for rapid optimization of PCR reactions to increase specificity, sensitivity during gene amplification. Significance and Impact of the Study Hence, due to its simplicity, cost‐effectiveness and being time‐saving, it seems that this method is reasonable and economical for rapid optimization of PCR reactions.

show abstract

Survey of five food-borne pathogens in commercial cold food dishes and their detection by multiplex PCR

Cited by 37 publications

References 32 publications

Assessment of Food Poisoning Bacteria in Some Frozen Fish and Fish Products

Assessment of Food Poisoning Bacteria in Some Frozen Fish and Fish Products

Prevalence of Listeria monocytogenes and Salmonella spp. in Ready-to-Eat Foods in Kefalonia, Greece

Multiplex touchdown PCR assay to enhance specificity and sensitivity for concurrent detection of four foodborne pathogens in raw milk

Contact Info

Product

Resources

About