Abstract:
:Escherichia coli O157:H7 associated with food has caused many serious public health problems in recent years. However, only viable cells of this pathogen can cause infections, and false-positive detection caused by dead cells can lead to unnecessary product recalls. The objective of this study was to develop and optimize a method that combines propidium monoazide (PMA) staining with real-time PCR to detect only viable cells of E. coli O157:H7 in ground beef. PMA is a DNA intercalating dye that can penetrate compromised membranes of dead cells and bind to cellular DNA, preventing its amplification via a subsequent PCR. Three strains of E. coli O157:H7 (505B, G5310 and C7927) at concentrations of 10(0) to 10(8)CFU/mL were used as live cells. Dead cells were obtained by heating cell suspensions at 85°C for 15 min. Suspensions were treated with PMA and the optimized assay was applied to artificially contaminated ground beef with two different fat contents (10% and 27%). DNA was extracted and amplified by TaqMan® real-time PCR assay targeting the uidA gene for detection of E. coli O157:H7. Plasmid pUC19 was added as an internal amplification control (IAC). A treatment of 25 μM PMA with a 10-min light exposure on ice was sufficient to eliminate DNA from 10(8) dead E. coli O157:H7 cells/mL. The optimized assay could detect as low as 10(2) CFU/mL viable E. coli O157:H7 in pure culture and 10(5) CFU/g in ground beef, in the presence of 10(6)/mL or g of dead cells. With an 8-h enrichment, 1 CFU/g viable E. coli O157:H7 in ground beef was detectable without interference from 10(6) dead cells/g. In conclusion, the PMA real-time PCR could effectively detect viable E. coli O157:H7 without being compromised by dead cells.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Liu Y,Mustapha Adoi
10.1016/j.ijfoodmicro.2013.10.026subject
Has Abstractpub_date
2014-01-17 00:00:00pages
48-54eissn
0168-1605issn
1879-3460pii
S0168-1605(13)00498-4journal_volume
170pub_type
杂志文章abstract::The Danish regulatory policy on Listeria monocytogenes in foods is based on the principles of HACCP and was developed using a health risk assessment approach. The Danish policy focuses examinations and criteria for L. monocytogenes in ready-to-eat foods and is based on a combination of inspection and product-testing. ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(99)00157-9
更新日期:1999-12-15 00:00:00
abstract::Sulfur dioxide SO₂ is the key additive for the preservation of wines. Carbonyl and keto compounds in wine can bind to SO₂ and decrease its efficacy, resulting in higher total SO₂ requirements. Increased consumer demand for low sulfite and organic wines pose production challenges if SO₂ binders have not been properly m...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.01.025
更新日期:2012-04-16 00:00:00
abstract::The objectives of this study were to investigate prevalence and pathogenic potential of Escherichia coli contaminating raw milk and its products in Egypt. Out of 187 dairy products including 72 raw milk samples, 55 Karish cheese and 60 Ras cheese, 222 E. coli isolates including 111, 89 and 22 were obtained from 55 raw...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.01.009
更新日期:2016-03-16 00:00:00
abstract::Integrated hygiene and food safety management systems in food production can give rise to exceptional improvements in food safety performance, but require high level commitment and full functional involvement. A new approach, named hygieneomics, has been developed to assist management in their introduction of hygiene ...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/s0168-1605(99)00073-2
更新日期:1999-09-15 00:00:00
abstract::The effectiveness of Bifidobacterium thermacidophilum RBL 71 as a probiotic against enterohemorrhagic Escherichia coli O157:H7 infection was studied using a murine model. BALB/c mice were fed the probiotic for 7 days before or after single challenge with E. coli O157:H7. Fecal B. thermacidophilum RBL 71 and E. coli O1...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.04.041
更新日期:2006-08-15 00:00:00
abstract::Lactobacillus casei pseudoplantarum 371 isolated from a silage inoculant was found to inhibit aflatoxins B1 and G1 biosynthesis by Aspergillus flavus subsp. parasiticus NRRI. 2999, in liquid medium. The inhibitory activity in the Lactobacillus cell-free supernatant was found to be sensitive to proteolytic enzymes such...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(96)01176-2
更新日期:1997-02-01 00:00:00
abstract::Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The objective of the study was to study the microbial profile and establish the ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/S0168-1605(03)00114-4
更新日期:2004-10-01 00:00:00
abstract::We investigated the antimicrobial effect of constituents of the American cranberry (Vaccinium macrocarpon); sugar plus organic acids, phenolics, and anthocyanins, against Escherichia coli O157:H7. Each fractional component was assayed over a 24-h period with 5-log initial inocula to determine the minimal inhibitory co...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.01.035
更新日期:2010-04-30 00:00:00
abstract::Prediction of microbial growth kinetics can differ from the actual behavior of the target microorganisms. In the present study, the impact of strain variability on maximum specific growth rate (μmax) (h(-1)) was quantified using twenty Listeria monocytogenes strains. The μmax was determined as function of four differe...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.05.006
更新日期:2015-09-02 00:00:00
abstract::Unfiltered vinegar samples collected from three oxidation cycles of the submerged industrial production of each, red wine and organic apple cider vinegars, were sampled in a Slovene vinegar producing company. The samples were systematically collected from the beginning to the end of an oxidation cycle and used for cul...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.02.007
更新日期:2016-04-16 00:00:00
abstract::In recent years, the interest in the possible use of natural alternatives to food additives to prevent bacterial and fungal growth has notably increased. Plants and plant products can represent a source of natural alternatives to improve the shelf-life and the safety of food. Some of these compounds, i.e. hexanal, hex...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2007.09.009
更新日期:2008-03-31 00:00:00
abstract::Enumeration of bacteria on product entering or leaving a beef carcass breaking process showed that the meat was being contaminated with Escherichia coli during the process. The equipment used in the process appeared to be well cleaned, and few bacteria were recovered from meat-contacting surfaces of cleaned equipment....
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(98)00181-0
更新日期:1999-01-12 00:00:00
abstract::Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of higher concentrations,...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.ijfoodmicro.2013.05.026
更新日期:2013-08-16 00:00:00
abstract::Listeria monocytogenes and other Listeria spp. have been isolated from seafoods on a regular basis since 1987. A relatively high incidence of the organism (6-36%) in ready-to-eat cold smoked salmon and cooked fish products has raised concern about the survival and growth potential of this organism in seafoods, as thes...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/0168-1605(94)90219-4
更新日期:1994-09-01 00:00:00
abstract::Fava bean flour is regarded as a potential plant-based protein source, but the addition of it at high concentration is restricted by its poor texture-improving ability and by anti-nutritional factors (ANF). Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) are regarded as good texture modifiers. In this ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.02.012
更新日期:2017-05-02 00:00:00
abstract::This work shows that the combination of two-dimensional (2D) and three-dimensional (3D) analyses of images acquired by confocal laser scanning microscopy facilitates the quantitative spatiotemporal characterization of architectures formed by Listeria monocytogenes biofilms. In particular, the analysis of structural fe...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.07.015
更新日期:2016-11-07 00:00:00
abstract::The demand for sugar reduction in products across the food and beverage industries has evoked the development of novel processes including the application of fermentation with lactic acid bacteria. Heterofermentative lactic acid bacteria (LAB) are diverse in their ability to utilise fermentable sugars and can also con...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.108546
更新日期:2020-05-16 00:00:00
abstract::Unlike previously reported methods that need a combination of several typing techniques, we have developed a single method for strain typing of the Zygosaccharomyces bailii, Z. mellis and Z. rouxii spoilage species. Strains belonging to other species have also been included for comparison. We have demonstrated that th...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.06.007
更新日期:2010-08-15 00:00:00
abstract::Traditionally, predictive growth models for food pathogens are developed based on experiments in broth media, resulting in models which do not incorporate the influence of food microstructure. The use of model systems with various microstructures is a promising concept to get more insight into the influence of food mi...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.05.032
更新日期:2018-10-20 00:00:00
abstract::The biotechnological and safety properties of the novel enterococcal species of dairy origin, Enterococcus italicus, were investigated. The strains of the species showed technological characteristics related to their use as adjunct cultures in the production of artisanal cheeses. They were susceptible or poorly resist...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.01.014
更新日期:2008-04-30 00:00:00
abstract::The psychrotrophic lactic acid bacterium (LAB) Leuconostoc gelidum subsp. gasicomitatum has emerged as one of the most prevalent specific spoilage organisms (SSOs) of packaged, cold-stored food products in Northern Europe. The whole genome sequencing of the type strain L. gelidum subsp. gasicomitatum LMG 18811(T) reve...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.01.008
更新日期:2015-04-16 00:00:00
abstract::NASBA, an isothermal nucleic acid amplification system was used for identification of Listeria monocytogenes. A primer set and a species-specific probe were selected from the 16S rRNA sequence. The probe was shown to hybridize specifically to the amplified single-stranded RNA of L. monocytogenes. No hybridization occu...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(95)00166-h
更新日期:1995-09-01 00:00:00
abstract::An evaluation was made of six commercial poultry chilling systems in relation to factors affecting microbial-contamination of carcasses. These systems included water immersion chilling, air chilling and air chilling with evaporative cooling using water sprays. Samples of neck skin and body cavity were taken from carca...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00259-2
更新日期:2000-06-30 00:00:00
abstract::The effect of irradiation (2 kGy) on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy during storage at abuse temperatures (15 and 22 degrees C) was assessed by inoculation studies. Irradiation resulted in a 3-4 log10 reduction in numbers of both pathogens. Whenever B...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(93)90004-z
更新日期:1993-03-01 00:00:00
abstract::Thirty two weaned pigs (24 d-old) were fed a diet without or with 1% (w/w) thymol. Pigs from each dietary treatment remained unchallenged or were challenged with Salmonella enterica serovar typhimurium. Jejunal content was collected and molecular microbial diversity was investigated using 16S rRNA gene polymerase chai...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.05.035
更新日期:2008-08-15 00:00:00
abstract::Numbers of Escherichia coli O157 in food may be low and sensitive techniques are therefore needed for its detection. The objectives of this study were to use carcass meat samples artificially inoculated with various strains of E. coli O157 to compare the sensitivity of enrichment in three different media and to compar...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(03)00074-6
更新日期:2003-11-01 00:00:00
abstract::Levels of protein carbonylation in peach fruits inoculated with four antagonistic yeasts (Pichia membranaefaciens, Cryptococcus laurentii, Candida guilliermondii and Rhodotorula glutinis) were significantly reduced in response to reactive oxygen species (ROS) caused by Monilinia fructicola. In control fruit without ye...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.05.019
更新日期:2008-08-15 00:00:00
abstract::The objective of this study was to develop a predictive model for the inactivation of Salmonella spp. in ground beef jerky as a function of temperature (T), pH, potassium sorbate (PS), and final water activity (aw). Following a central composite design, ground beef was combined with PS (0 to 0.3%, w/w), pH adjusted fr...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.06.028
更新日期:2016-11-07 00:00:00
abstract::The aim of the present study was to investigate whether the use of porcine blood(products) in food could be a risk for a hepatitis E virus (HEV) infection. HEV RNA was detected in 33/36 batches of (non-heated) liquid products and in 7/24 spray dried powder products. Contamination levels varied among the products, but ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.06.029
更新日期:2017-09-18 00:00:00
abstract::Peptone (0.1%) solution containing 3% NaCl (PS) was a more suitable diluent than phosphate buffered saline (PBS) solution for the enumeration of Vibrio vulnificus in both broth cultures and oyster homogenates. PBS caused significant underestimation of the viable population of the species by plate counts on either sele...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(96)00948-8
更新日期:1996-07-01 00:00:00