A Novel ELISA Format for the Rapid and Sensitive Detection of Staphylococcal Enterotoxin A

Giletto, Anthony; Fyffe, James G.

doi:10.1271/bbb.62.2217

Cited by 18 publications

(4 citation statements)

References 20 publications

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“…Bacteria analyzed by ELISA include Listeria monocytogenes [143], Salmonella sp. [144], Escherichia coli [145], Staphylococcus aureus [146], and Bacillus cereus [147]. The popularity of the method is due to its sensitivity.…”

Section: Immunoassaysmentioning

confidence: 99%

Sensors and Food Quality

Connell

Guilbault

2001

Sensors Update

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Production processes require quality control. The quality of food going to the consumer must always be assured. Traditionally this was performed by taking a sample and sending it to a remote laboratory. While this is successful for most samples, this was not always the case. Having remote laboratories means that there could be a significant lag-time between sampling and results. Some unstable samples may have changed or the source material could have been already used/processed by the time they are analyzed. Sensor-based systems, especially those incorporated within flow injection analyzers, can overcome this problem. As the systems can be small and inexpensive relative to other automated analyzers, they can easily be fitted onsite. With the sensors fitted within the production process, a nearly instant reading can be achieved. The advantages and disadvantages of physical, chemical, and biosensors and their applicability to food analysis are discussed. Particular attention is focused on the improvements made to the underlying technology used in biosensor construction.

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Section: Immunoassaysmentioning

confidence: 99%

Sensors and Food Quality

Connell

Guilbault

2001

Sensors Update

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“…It is also known that the largest proportion of strong-evidence outbreaks caused by staphylococcal toxins is attributed to mixed food including meats (40%) (EFSA, 2013). Giletto and Fyffe (1998) indicated that the food vehicles most frequently involved in intoxication by S. aureus, are cooked refrigerated meats and meat products, such as turkey meat, roasted meat, ham and fermented meat products as well as bakery products containing cream. Thus, the outcome of this meta-analysis, which points towards a very high incidence of S. aureus in both meat products to be cooked (25.8%; 95% CI: 15.7-39.3%) and meat products to be eaten raw (18.4%; 95% CI: 9.7-31.9%) may support the current epidemiological situation of foodborne outbreaks in Portugal; at least to some extent as also other foods can be vehicles of staphylococcal enterotoxins.…”

Section: Tablementioning

confidence: 99%

Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products

Xavier

Gonzales-Barrón

Paula

et al. 2014

Food Research International

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Meat and meat products are the main vehicles of foodborne diseases in humans caused by pathogens such as Salmonella spp., Campylobacter spp., Listeria monocytogenes, Yersinia enterocolitica, verotoxigenic Escherichia coli (VTEC) and Staphylococcus aureus. In order to prioritise research on those microbial hazards, a meta-analysis study was conducted to summarise available information on the presence of such pathogens in meats produced in Portugal. By using a logit-transformed proportion as effect size parameterisation, a number of multilevel random-effect meta-analysis models were fitted to estimate mean occurrence rates of pathogens, and to compare them among meat categories (i.e., bovine meat, broiler meat, pork, minced beef and minced pork), and among meat product categories (i.e., intended to be eaten cooked, to be eaten raw and cured meats). The mean occurrence rate of Campylobacter in Portuguese broiler meat (40%; 95% CI: 22.0-61.4%) was about ten times higher than that of Salmonella (4.0%; 95% CI: 1.4-10.8%); although these levels were comparable to current EU ranges. Nevertheless, in the other meat categories, the meta-analysed incidences of Salmonella were slightly to moderately higher than EU averages. A semi-quantitative risk ranking of pathogens in Portuguese-produced pork pointed Salmonella spp. as critical (with a mean occurrence of 12.6%; 95% CI: 8.0-19.3%), and Y. enterocolitica as high (6.8%; 95% CI: 2.2-19.3%). In the case of the Portuguese meat products, the non-compliance to EU microbiological criteria for L. monocytogenes (8.8%; 95% CI: 6.5-11.8%) and Salmonella spp. (9.7%; 95% CI: 7.0-13.4%) at sample units level, in the categories 'intended to be eaten cooked' and 'to be eaten raw', were considerably higher than EU levels for ready-to-eat products in comparable categories. S. aureus was the pathogen of greatest concern given its high occurrence (22.6%; 95% CI: 15.4-31.8%) in meat products. These results emphasised the necessity of Portuguese food safety agencies to take monitoring, and training actions for the maintenance of good hygiene practices during the production of the great variety of traditional meat products. This meta-analysis study also highlighted important gaps of knowledge, and may assist food safety authorities in the prioritisation of microbiological hazards, and the implementation of essential food safety assurance systems at primary production.

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“…The wide existence of SEs in foods has driven the development of analytical tools to identify their serotypes and comment of the contaminants [12]. At present, the methods for detecting SEs are mainly based on immunological methods.…”

Section: Introductionmentioning

confidence: 99%

Production of a Monoclonal Antibody by Simultaneous Immunization of Staphylococcal Enterotoxin A and B

Liang

Zhang

Liu

et al. 2011

Appl Biochem Biotechnol

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In this paper, a method of simultaneous immunizing BALB/c mice with staphylococcal enterotoxin (SE) A and B (SEA and SEB) to prepare a monoclonal antibody (3F2) for detecting both of SEA and SEB was developed. The results showed that antibody 3F2 had high titers against both SEA and SEB by enzyme-linked immunosorbent assay (ELISA). The sensitivities of 3F2 to SEA and SEB detected by ELISA were 133.2 and 82.5 ng/mL, respectively, and the detection limits for the two enterotoxins were about 1 ng/mL. The antibody 3F2 had high specificities and affinities to both SEA and SEB, and had no cross-reaction with SEC(1), bovine serum albumin, and ovalbumin. SEs-free skimmed milk samples were spiked with different concentrations of SEA, SEB, or both of them, respectively. Average recoveries of SEA and SEB from the spiked samples were all nearly between 82% and 104%. The result suggested that one cell fusion with simultaneous immunization by multiple antigen to prepare monoclonal antibody against them was possible, simple, and economic. The monoclonal antibody could be used in simultaneous detecting multifarious SEs.

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A Novel ELISA Format for the Rapid and Sensitive Detection of Staphylococcal Enterotoxin A

Cited by 18 publications

References 20 publications

Sensors and Food Quality

Sensors and Food Quality

Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products

Production of a Monoclonal Antibody by Simultaneous Immunization of Staphylococcal Enterotoxin A and B

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