Application of an optimized 18-h method involving one step culturing and single primer-based PCR assay for detection of Salmonella spp. in foods

Trevanich, Sudsai; Tiyapongpattana, Sujeeporn; Miyamoto, Takahisa

doi:10.1016/j.foodcont.2009.08.012

Cited by 13 publications

(14 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Various foods, such as chicken, beef, and pork, have been implicated in outbreaks caused by Salmonella spp. (8,27,33). Thus, effective methods for the isolation of Salmonella spp.…”

mentioning

confidence: 99%

Development of an Improved Selective and Differential Medium for Isolation of Salmonella spp

2012

View full text Add to dashboard Cite

We describe an improved selective, differential, and cost-effective medium, XA medium, which contains d -arabinose, to facilitate the selective isolation of Salmonella spp. The sensitivity and the specificity of XA medium were compared to those of xylose lysine desoxycholate agar (XLD) using stock cultures and naturally contaminated food samples. XA medium and XLD were evaluated with a total of 82 Salmonella and 69 non- Salmonella stock cultures. Of 82 strains of Salmonella spp. tested, 76 produced a characteristic black colony on XA medium and XLD. The remaining 6 strains belonged to Salmonella enterica serovars Berta ( n = 1), Paratyphi A ( n = 1), Gallinarum ( n = 2), and Pullorum ( n = 2). The sensitivities of XA medium and XLD were identical (92.7%). Citrobacter freundii ( n = 21) and Proteus mirabilis ( n = 21) stock cultures produced black colonies on XLD, whereas only 4 strains of P. mirabilis appeared as black colonies on XA medium. In the second phase of the study, a total of 180 food samples were cultured onto XA medium and XLD after selective enrichment. The sensitivities of XA medium and XLD were equal (100%), and a total of 6 Salmonella strains were isolated from the 180 food samples. The specificity of XA medium (92.0%) was superior to that of XLD (73.0%), with a total of 14 and 47 false-positive results found on XA medium and XLD, respectively. On the basis of its good specificity, XA medium is useful for the isolation of Salmonella spp. from food samples.

show abstract

“…Various foods, such as chicken, beef, and pork, have been implicated in outbreaks caused by Salmonella spp. (8,27,33). Thus, effective methods for the isolation of Salmonella spp.…”

mentioning

confidence: 99%

Development of an Improved Selective and Differential Medium for Isolation of Salmonella spp

2012

View full text Add to dashboard Cite

show abstract

“…4). Although the detection of bacteria in food by the prior enrichment of samples and increasing the time of analysis, but the enrichment brings benefits such as dilution of inhibitors, differentiation between viable and non-viable cells, and repairing of injured bacterial cells 35,36,[39][40][41] . All processes for the developed mPCR, ELISA, and IMS-ELISA identification including pre-enrichment required only 16-24 h, which was less time-consuming than the microbiology-conventional methods.…”

Section: Discussionmentioning

confidence: 99%

Comparison of multiplex polymerase chain reaction and immunoassay to detect Salmonella spp., S. Typhimurium, and S. Enteritidis in Thai chicken meat

Rodpai¹,

Moongkarndi²,

Tungrugsasut³

et al. 2013

ScienceAsia

View full text Add to dashboard Cite

“…Trevanich et al . () developed an optimized 18‐h method involving one step culturing in nutrient broth and single primer‐based PCR assay for detection of Salmonella spp. in foods.…”

Section: Discussionmentioning

confidence: 99%

“…This result was well correlated with the study previously carried out by Trevanich et al . (), who reported that the limitation of RAPD‐PCR using primer 3 for detection of pure Salmonella spp. was at least 3.2 × 10 3 cells.…”

Section: Discussionmentioning

confidence: 99%

“…The primer used in this study was single-stranded DNA containing 20-mer oligonucleotides (named primer 3: 3'-CCGCGATGGGCAATGAGAGG-5') (Trevanich et al 2010). The PCR mixture consisted of 500 ng of DNA template, 50 ng of primer 3, 2 mM of magnesium chloride, 0.2 mM of each deoxynucleotide triphosphate and 1 unit of Taq DNA polymerase (QIAGEN, Hilden, Germany) and deionized water for a final volume of 25 mL.…”

Section: Rapd-pcr Amplificationsmentioning

confidence: 99%

See 1 more Smart Citation

An Optimized EMA‐RAPD‐PCR for a Reliable Detection of Viable Salmonella spp. in Chicken Products

Saiyudthong

Trevanich

2013

Journal of Food Safety

Self Cite

View full text Add to dashboard Cite

This study aimed to develop the reliable technique called ethidium bromide monoazide‐random amplified polymorphic DNA‐PCR (EMA‐RAPD‐PCR) for detection of only viable Salmonella cells due to PCR cannot distinguish DNA from viable and dead cells. In EMA‐RAPD‐PCR, EMA was used to intercalate the DNA obtained from 1.2 × 106 cells of viable and heat‐killed Salmonella Typhimurium and Salmonella Enteritidis. The optimized conditions of EMA treatment for an effective prevention of DNA amplification from dead cells by RAPD‐PCR were as follows: the minimum amount of 3 μg/mL EMA; the suitable light exposure time of at least 5 min; and the optimum light exposure distance of 20 cm. To improve a reliability in specific detection of viable Salmonella cells in food samples, use of an optimized 20‐h preenrichment in nutrient broth followed by EMA‐RAPD‐PCR could inhibit the DNA amplification of the dead cells in all artificially and naturally Salmonella‐contaminated chicken products tested. Practical Applications The developed Ethidium Bromide Monoazide‐Random Amplified Polymorphic DNA‐Polymerase Chain Reaction (EMA‐RAPD‐PCR) involving 20‐h culturing in preenrichment medium is an efficient, reliable and economical procedure to detect only viable Salmonella spp. in food samples. This technique has demonstrated effectiveness in preventing the DNA amplification of dead Salmonella cells. Moreover, the EMA‐RAPD‐PCR has the potential for use as a rapid, simple and reliable monitoring tool of Salmonella spp. prevalence along the food production chain.

show abstract

Application of an optimized 18-h method involving one step culturing and single primer-based PCR assay for detection of Salmonella spp. in foods

Cited by 13 publications

References 26 publications

Development of an Improved Selective and Differential Medium for Isolation of Salmonella spp

Development of an Improved Selective and Differential Medium for Isolation of Salmonella spp

Comparison of multiplex polymerase chain reaction and immunoassay to detect Salmonella spp., S. Typhimurium, and S. Enteritidis in Thai chicken meat

An Optimized EMA‐RAPD‐PCR for a Reliable Detection of Viable Salmonella spp. in Chicken Products

Contact Info

Product

Resources

About