Development and application of a real-time polymerase chain reaction method for quantification of Escherichia coli in oysters (Crassostrea gigas).

Abstract:

:Oysters are important mariculture species worldwide. Because of their filter-feeding behaviors, oysters can accumulate microorganisms, including pathogens, from surrounding water and concentrate bacteria in high numbers. Rapid and suitable methods for quantification of Escherichia coli in oysters are necessary considering that oysters are perishable foods often consumed raw and some countries use E. coli as the regulatory limit. The objective of this study was to develop a qPCR method for quantification of E. coli in oysters. Additionally, different methods were evaluated for DNA extraction from oyster samples and the more reliable method was chosen. Primers and probe were designed targeting uidA gene of E. coli and shown to specifically amplify DNA from E. coli. Standard curves with bacterial DNA extracted from oysters samples artificially inoculated with E. coli were conducted. A good correlation was noticed when the qPCR method was compared to a culture method in oyster samples. This is the first report of a method exclusively developed for direct quantification of E. coli in oyster, the method showed to be suitable for quantification of E. coli in oysters and could be useful in routine analyses, as it requires less time than the culture method.

journal_name

Food Microbiol

journal_title

Food microbiology

authors

Miotto M,Fonseca AA Júnior,Barretta C,da Silva HS,Pellizzaro T,De Dea Lindner J,Vieira CRW,Parveen S,Prudencio ES

doi

10.1016/j.fm.2018.08.015

subject

Has Abstract

pub_date

2019-02-01 00:00:00

pages

85-92

eissn

0740-0020

issn

1095-9998

pii

S0740-0020(18)30241-7

journal_volume

77

pub_type

杂志文章
  • Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.

    abstract::Quality of fermented sausages is affected by acidifying lactic acid bacteria (LAB) and colour- and flavour-promoting coagulase-negative staphylococci (CNS), whether or not used as starter culture. Artisan fermented sausages are often perceived as superior to industrial variants, partially because of the specific micro...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.07.005

    authors: Janssens M,Myter N,De Vuyst L,Leroy F

    更新日期:2012-04-01 00:00:00

  • Prevalence and biofilm-forming ability of Listeria monocytogenes in New Zealand mussel (Perna canaliculus) processing plants.

    abstract::Greenshell™ mussels are New Zealand's largest seafood export species. Some export markets require compliance with 'zero' tolerance legislation for Listeria monocytogenes in 25 g of product. Even though individually quick frozen (IQF) mussel products are labeled 'to be cooked', and are not classified as ready-to-eat, s...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.06.014

    authors: Cruz CD,Fletcher GC

    更新日期:2011-10-01 00:00:00

  • Loop-Mediated Isothermal Amplification-Lateral-Flow Dipstick (LAMP-LFD) to detect Toxoplasma gondii oocyst in ready-to-eat salad.

    abstract::The apicomplexan parasite Toxoplasma gondii is the causative agent of toxoplasmosis, a foodborne zoonosis with a global distribution and estimated to cause up to 20% of the total foodborne disease burden in Europe. Association between T. gondii infection and the consumption of unwashed raw fruits and vegetables contam...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2017.10.001

    authors: Lalle M,Possenti A,Dubey JP,Pozio E

    更新日期:2018-04-01 00:00:00

  • Inactivation of Bacillus subtilis spores at various germination and outgrowth stages using intense pulsed light.

    abstract::It is important to inactivate spore-forming bacteria in foods because their spores are highly resistant to various stresses. Although thermal treatment is an effective inactivation method, the associated high temperatures can cause changes in food quality. Intense pulsed light (IPL) is a nonthermal technique that can ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.03.013

    authors: Jo HL,Hwang HJ,Chung MS

    更新日期:2019-09-01 00:00:00

  • RAPD with microsatellite as a tool for differentiation of Candida genus yeasts isolated in brewing.

    abstract::Fifteen wild yeast strains were isolated in two factories of a lager brewing company in Poland. Their identification with API 32C system showed mainly the presence of Candida sake species (7/15). To differentiate the isolates, randomly amplified polymorphic DNA (RAPD) with (GTG)(5), (GAC)(5), (GACA)(4) microsatellite ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2006.04.012

    authors: Walczak E,Czaplińska A,Barszczewski W,Wilgosz M,Wojtatowicz M,Robak M

    更新日期:2007-05-01 00:00:00

  • Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota.

    abstract::Cotija cheese is a Mexican handcrafted product made from raw cow milk whose ripening process occurs spontaneously and, presumably, it is influenced by environmental conditions. Its sensory characteristics and safety are probably the result of the balance between microbial populations and their metabolic capacity. In t...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.02.004

    authors: Escobar-Zepeda A,Sanchez-Flores A,Quirasco Baruch M

    更新日期:2016-08-01 00:00:00

  • Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil.

    abstract::To compare the spontaneous cocoa bean fermentation process carried out in different cocoa-producing regions, heap and box (one Ivorian farm) and box (two Brazilian farms) fermentations were carried out. All fermentations were studied through a multiphasic approach. In general, the temperature inside the fermenting mas...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.01.010

    authors: Papalexandratou Z,Camu N,Falony G,De Vuyst L

    更新日期:2011-08-01 00:00:00

  • Occurrence and characterization of Listeria spp. in ready-to-eat retail foods from Vancouver, British Columbia.

    abstract::The occurrence of Listeria spp. and Listeria monocytogenes in retail RTE meat and fish products in Vancouver, British Columbia (B.C.) was investigated. To assess potential consumer health risk, recovered L. monocytogenes isolates were subjected to genotypic and phenotypic characterization. Conventional methods were us...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.12.015

    authors: Kovačević J,Mesak LR,Allen KJ

    更新日期:2012-06-01 00:00:00

  • Gaseous antimicrobial treatments to control foodborne pathogens on almond kernels and whole black peppercorns.

    abstract::Gaseous treatments with ClO2 and O3 on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. However, these studies were conducted on a small scale, which limits their application to LMF industries. We aimed to evaluate the effectiveness of...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2020.103576

    authors: Rane B,Bridges DF,Wu VCH

    更新日期:2020-12-01 00:00:00

  • Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine.

    abstract::The variation in the coding capacity within Oenococcus oeni can have a significant impact on wine quality. The detection of several genes involved in important metabolic pathways (i.e. citrate, sulphur and arginine metabolisms) was performed on 10 indigenous O. oeni strains from Negroamaro wine, a red table wine (Apul...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.02.004

    authors: Cappello MS,De Domenico S,Logrieco A,Zapparoli G

    更新日期:2014-09-01 00:00:00

  • A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation.

    abstract::The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extract (CFE) was undertaken. The CFE pool produced a greater (121%) increase in amino acid concentration t...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.06.007

    authors: Gerez CL,Dallagnol A,Rollán G,Font de Valdez G

    更新日期:2012-12-01 00:00:00

  • Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella senftenberg CECT 4384.

    abstract::This study evaluates the adaptative response to heat (63 degrees C) and the modifications in membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified medium and after its exposure to combinations of acid and cold stresses. Cells were grown in Brain Heart Infusion (BHI) buffered at pH ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.11.002

    authors: Alvarez-Ordóñez A,Fernández A,López M,Bernardo A

    更新日期:2009-05-01 00:00:00

  • Molecular characterization of Salmonella enterica serovar Saintpaul isolated from imported seafood, pepper, environmental and clinical samples.

    abstract::A total of 39 Salmonella enterica serovar Saintpaul strains from imported seafood, pepper and from environmental and clinical samples were analyzed for the presence of virulence genes, antibiotic resistance, plasmid and plasmid replicon types. Pulsed-field gel electrophoresis (PFGE) fingerprinting using the XbaI restr...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.03.003

    authors: Akiyama T,Khan AA,Cheng CM,Stefanova R

    更新日期:2011-09-01 00:00:00

  • Candida milleri species reveals intraspecific genetic and metabolic polymorphisms.

    abstract::Candida milleri, together with Candida humilis, is the most representative yeast species found in type I sourdough ecosystems. In this work, comparison of the ITS region and the D1/D2 domain of 26S rDNA gene partial sequences, karyotyping, mtDNA-RFLP analysis, Intron Splice Site dispersion (ISS-PCR) and (GTG)5 microsa...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.02.011

    authors: Vigentini I,Antoniani D,Roscini L,Comasio A,Galafassi S,Picozzi C,Corte L,Compagno C,Dal Bello F,Cardinali G,Foschino R

    更新日期:2014-09-01 00:00:00

  • Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.

    abstract::The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed 'Red Oak Leaf' lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, P...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2005.04.009

    authors: Allende A,McEvoy JL,Luo Y,Artes F,Wang CY

    更新日期:2006-05-01 00:00:00

  • Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae.

    abstract::Due to the recent changes in yeast taxonomy, a novel wine-related species Candida zemplinina as well as a "reinstated" species Saccharomyces uvarum have been accepted in addition to Candida stellata, Saccharomyces bayanus and Saccharomyces cerevisiae, and the use of the different taxon names has been inconsistent in t...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2010.08.011

    authors: Magyar I,Tóth T

    更新日期:2011-02-01 00:00:00

  • Predicting the combinatorial effects of water activity, pH and organic acids on Listeria growth in media and complex food matrices.

    abstract::The aim of this study was to develop a model to predict growth of Listeria in complex food matrices as a function of pH, water activity and undissociated acetic and propionic acid concentration i.e. common food hurdles. Experimental growth curves of Listeria in food products and broth media were collected from ComBase...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.03.002

    authors: Nyhan L,Begley M,Mutel A,Qu Y,Johnson N,Callanan M

    更新日期:2018-09-01 00:00:00

  • Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage.

    abstract::This study evaluated the efficacy of thermosonication combined with slightly acidic electrolyzed water (SAcEW) on the shelf life extension of fresh-cut kale during storage at 4 and 7 °C. Each kale (10 ± 0.2 g) was inoculated to contain approximately 6 log CFU/g of Listeria monocytogenes. Each inoculated or uninoculate...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2015.05.008

    authors: Mansur AR,Oh DH

    更新日期:2015-10-01 00:00:00

  • Ultraviolet-C resistance of selected spoilage yeasts in orange juice.

    abstract::This study determined the ultraviolet-C (UV-C) dose necessary to reduce 90% population (DUV-C) of 17 spoilage yeasts and their composited inoculum in orange juice (pH 3.71, 11.60 °Brix, 0.55% citric acid, 2.46% w/v insoluble solids). Growth parameters of all test yeasts were first established to standardize the growth...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.10.003

    authors: Feliciano RJ,Estilo EEC,Nakano H,Gabriel AA

    更新日期:2019-04-01 00:00:00

  • Global transcriptomic response of Listeria monocytogenes during growth on cantaloupe slices.

    abstract::Understanding a pathogen's response to food environments is imperative to develop effective control strategies as well as to elucidate the impact of foods on virulence potential. The purpose of this study was to assess transcriptional response of Listeria monocytogenes after growth in cantaloupe, as well as its impact...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.09.012

    authors: Kang J,Burall L,Mammel MK,Datta AR

    更新日期:2019-02-01 00:00:00

  • Does proximity to neighbours affect germination of spores of non-proteolytic Clostridium botulinum?

    abstract::It is recognised that inoculum size affects the rate and extent of bacterial spore germination. It has been proposed that this is due to spores interacting: molecules released from germinated spores trigger germination of dormant neighbours. This study investigated whether changes to the total number of spores in a sy...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.04.015

    authors: Webb MD,Stringer SC,Le Marc Y,Baranyi J,Peck MW

    更新日期:2012-10-01 00:00:00

  • Distributions of the growth rate of the germ tubes and germination time of Penicillium chrysogenum conidia depend on water activity.

    abstract::The effects of water activities for sporulation (a(wsp)) and germination (a(wge)) on the distributions of the growth rate of the germ tubes (mu) and the germination time (t(G)) of Penicillium chrysogenum conidia were determined by monitoring the length of the same germ tubes throughout the experiments automatically. N...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.05.007

    authors: Judet D,Bensoussan M,Perrier-Cornet JM,Dantigny P

    更新日期:2008-10-01 00:00:00

  • New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection.

    abstract::During the production of sparkling wine, wine yeasts are subjected to many stress factors apart from ethanol, which lead to the need to achieve their acclimation in line with various industrial protocols. In the present work, 44 commercial wine Saccharomyces cerevisiae strains and one laboratory strain (BY4742) were f...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.12.006

    authors: Borrull A,Poblet M,Rozès N

    更新日期:2015-06-01 00:00:00

  • Relationship between time-to-detection (TTD) and the biological parameters of Pichia anomala IG02; modelling of TTD as a function of temperature, NaCl concentration, and pH and quantification of their effects.

    abstract::The time to detection (TTD) for Pichia anomala IG02 was defined, for inoculum sizes lower than 6 log(10)cfu/ml, as the time elapsed from inoculation to the moment at which an OD of 0.12 was reached. In other cases, TTD can be estimated by interpolation within the time elapsed from the previous readings below OD=0.12 a...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2005.05.011

    authors: Arroyo López FN,Durán Quintana MC,Garrido Fernández A

    更新日期:2006-06-01 00:00:00

  • Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens.

    abstract::During a 10-year inspection survey (2001-2010), a microbiological study of ready-to-eat (RTE) foods and ready-to-bake frozen pastries from 15 canteens of the university campus was undertaken to determine their microbiological quality. The cumulative study revealed that the aerobic colony counts for the RTE product gro...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2013.01.005

    authors: Kotzekidou P

    更新日期:2013-06-01 00:00:00

  • Antimicrobial activity of copper surfaces against biofilm formation by Salmonella Enteritidis and its potential application in the poultry industry.

    abstract::As a consequence of developing antimicrobial resistance to disinfectants, copper, which exhibits antimicrobial activity, has been studied as a possible alternative to the use of stainless steel surfaces. The aim was to evaluate the antimicrobial activity of copper surfaces in preventing biofilm formation by Salmonella...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2020.103645

    authors: Pontin KP,Borges KA,Furian TQ,Carvalho D,Wilsmann DE,Cardoso HRP,Alves AK,Chitolina GZ,Salle CTP,Moraes HLS,do Nascimento VP

    更新日期:2021-04-01 00:00:00

  • Chitosan inhibits enterotoxigenic Clostridium perfringens type A in growth medium and chicken meat.

    abstract::Clostridium perfringens is a spore-forming bacterium and a major cause of bacterial food-borne illness. In this study, we evaluated the inhibitory effects of chitosan against spore germination, spore outgrowth and vegetative growth of C. perfringens food poisoning (FP) isolates. Chitosan of differing molecular weights...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.11.019

    authors: Alnoman M,Udompijitkul P,Sarker MR

    更新日期:2017-06-01 00:00:00

  • A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535.

    abstract::The main topic of this paper was to study the effect of ultrasound-attenuation (US) on the surface properties of propionibacteria (Acidipropionibacterium jensenii DSM 20535 and Propionibacterium freudenreichii DSM 20271). A preliminary screening was done by using different power levels (40 and 60%) and treatment times...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.10.010

    authors: Bevilacqua A,Racioppo A,Sinigaglia M,Speranza B,Campaniello D,Corbo MR

    更新日期:2019-04-01 00:00:00

  • Brain is the predilection site of Toxoplasma gondii in experimentally inoculated pigs as revealed by magnetic capture and real-time PCR.

    abstract::Pigs represent an important source of food in many countries, and undercooked pork containing tissue cysts is one of the most common sources of Toxoplasma gondii infection for humans. A magnetic capture method for the isolation of T. gondii DNA and quantitative real-time PCR targeting the 529 bp TOXO repeat element we...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2013.08.011

    authors: Juránková J,Basso W,Neumayerová H,Baláž V,Jánová E,Sidler X,Deplazes P,Koudela B

    更新日期:2014-04-01 00:00:00

  • Bacterial microbiota profile in gills of modified atmosphere-packaged oysters stored at 4 °C.

    abstract::As filter-feeding bivalves, oysters can accumulate microorganisms into their gills, causing spoilage and potential safety issues. This study aims to investigate the changes in the gill microbiota of oysters packed under air and modified atmospheres (MAs, 50% CO2: 50% N2, 70% CO2: 30% O2, and 50% CO2: 50% O2) during st...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.08.006

    authors: Chen H,Wang M,Lin X,Shi C,Liu Z

    更新日期:2017-02-01 00:00:00