Colloidal gold immunochromatographic test strips for broad-spectrum detection of Salmonella

Wu, Youxue; Wu, Meijiao; Cheng, Long; Tian, Yachen; Fang, Shuiqin; Yang, Hao; Li, Bin; Liu, Qing

doi:10.1016/j.foodcont.2021.108052

Cited by 46 publications

(18 citation statements)

References 26 publications

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“…The possible reason for a higher detection sensitivity when NH 4 Fe(SO 4 ) 2 ·12H 2 O was used as mordant is that iron ions alter the colour of the lac dye, resulting in the formation of a darker colour in the T line. Compared with the traditional colloidal gold LFIS, detection sensitivity of the LD‐LFIS method increased by tenfold (Wu et al, 2021b). This can be explained by the fact that the method established in the present study used lac dye to stain V. parahaemolyticus , and stained bacteria were captured at the T line to form a visible band.…”

Section: Resultsmentioning

confidence: 99%

“…Among these, LFIS have been attracting increasing attention for being rapid and easy to operate, yielding results within a few minutes. At present, there were lots of studies that have used LFIS to detect V. parahaemolyticus in seafood (Guo et al, 2012; Wu et al, 2021b; Zhou et al, 2020). After simple enrichment, these methods can obtain the detection results in a short cycle by taking advantage of LFIS.…”

Section: Introductionmentioning

confidence: 99%

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Detection of trh⁺Vibrio parahaemolyticus in seafood by lac dye coloration‐based label‐free lateral flow immunoassay strip

Liu

Tian

et al. 2022

Journal of Fish Diseases

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Vibrio parahaemolyticus (V. parahaemolyticus) is an important foodborne pathogen known to cause severe enteric disease. Thus, timely detection of V. parahaemolyticus in seafood is crucial to prevent food poisoning and reduce economic losses. Traditional lateral flow immunoassay strips (LFIS) required good labelling materials and pairing of two antibodies, which made them costly and difficult to manufacture. In this study, a label‐free and lac dye coloration‐based LFIS (LD‐LFIS) to detect trh+ V. parahaemolyticus was developed for the first time. Lac dye was used to stain V. parahaemolyticus, and LFIS was used to detect stained bacteria. Dimethyl sulphoxide (DMSO) and simultaneous mordanting were chosen as the best solvent and the best staining method for lac dye. In addition, three mordants [KAl(SO4)2·12H2O, NH4Fe(SO4)2·12H2O, and AlCl3·6H2O] were selected to improve dyeing efficiency. The detection limit of LD‐LFIS was 3.9 × 105 CFU/ml when NH4Fe(SO4)2·12H2O was used as mordant. Feasibility of the LD‐LFIS method was verified by detecting trh+ V. parahaemolyticus in true and spiked seafood samples. The method developed in this study is expected to reduce restrictions on labelling materials and pairing of two antibodies on LFIS, and proposes a novel idea for the rapid detection of V. parahaemolyticus in seafood.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Detection of trh⁺Vibrio parahaemolyticus in seafood by lac dye coloration‐based label‐free lateral flow immunoassay strip

Liu

Tian

et al. 2022

Journal of Fish Diseases

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“…The most important feature of the colorimetric method is that the signal response can be observed by the naked eye. Meanwhile, the whole colorimetric experiment is simple, without the need for complicated instruments, so it is one of the ideal methods for a rapid in-field detection of Salmonella [56]. There are two main types of colorimetry: one is to produce a color change through the optical or chemical properties of the probe itself; the other is to obtain the color change of the chromogenic substrate through enzymatic or similar catalytic-like reactions.…”

Section: Colorimetrymentioning

confidence: 99%

Overview of Rapid Detection Methods for Salmonella in Foods: Progress and Challenges

Wang

Zhang

Tian

et al. 2021

Foods

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Salmonella contamination in food production and processing is a serious threat to consumer health. More and more rapid detection methods have been proposed to compensate for the inefficiency of traditional bacterial cultures to suppress the high prevalence of Salmonella more efficiently. The contamination of Salmonella in foods can be identified by recognition elements and screened using rapid detection methods with different measurable signals (optical, electrical, etc.). Therefore, the different signal transduction mechanisms and Salmonella recognition elements are the key of the sensitivity, accuracy and specificity for the rapid detection methods. In this review, the bioreceptors for Salmonella were firstly summarized and described, then the current promising Salmonella rapid detection methods in foodstuffs with different signal transduction were objectively summarized and evaluated. Moreover, the challenges faced by these methods in practical monitoring and the development prospect were also emphasized to shed light on a new perspective for the Salmonella rapid detection methods applications.

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“…Since Salmonella Anatum was first identified as causing infection in human infants (1948), it has become an important zoonotic pathogen and has caused widespread outbreaks (Hartmann and West, 1995;Singh et al, 2010). Its effect on human health and safety is greater than other foodborne pathogens (Wu et al, 2021) because it is commonly present in human daily food and animal-derived food (e.g., milk, meat, and eggs). Milk is an important part of the human diet.…”

Section: Introductionmentioning

confidence: 99%

A fluorescent biosensor based on quantum dot–labeled streptavidin and poly-l-lysine for the rapid detection of Salmonella in milk

Ding

Yue

et al. 2022

Journal of Dairy Science

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Salmonella, as a common foodborne pathogen in dairy products, poses a great threat to human health. We studied a new detection method based on quantum dots (QD). A fluorescent biosensor with multiple fluorescent signal amplification based on a streptavidin (SA) biotin system and the polyamino linear polymer poly-l-lysine (PLL) were established to detect Salmonella in milk. First, Salmonella was captured on a black 96-well plate with paired Salmonella mAb to form a double-antibody sandwich. Second, SA was immobilized on biotin-modified mAb by SA-biotin specific bond. Then, the biotinmodified polylysine (BT-PLL) was bound on SA and specifically bonded again through the SA-biotin system. Finally, water-soluble CdSe/ZnS QD-labeled SA was added to a black 96-well plate for covalent coupling with BT-PLL. The fluorescent signal was amplified in a dendritic manner by the layer-by-layer overlap of SA and biotin and the covalent coupling of biotinylated PLL. Under optimal conditions, the detection limit was 4.9 × 10 3 cfu/mL in PBS. The detection limit was 10 times better than that of the conventional sandwich ELISA. In addition, the proposed biosensor was well specific and could be used for detecting Salmonella in milk samples.

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Colloidal gold immunochromatographic test strips for broad-spectrum detection of Salmonella

Cited by 46 publications

References 26 publications

Detection of trh⁺Vibrio parahaemolyticus in seafood by lac dye coloration‐based label‐free lateral flow immunoassay strip

Detection of trh⁺Vibrio parahaemolyticus in seafood by lac dye coloration‐based label‐free lateral flow immunoassay strip

Overview of Rapid Detection Methods for Salmonella in Foods: Progress and Challenges

A fluorescent biosensor based on quantum dot–labeled streptavidin and poly-l-lysine for the rapid detection of Salmonella in milk

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Colloidal gold immunochromatographic test strips for broad-spectrum detection of Salmonella

Cited by 46 publications

References 26 publications

Detection of trh+Vibrio parahaemolyticus in seafood by lac dye coloration‐based label‐free lateral flow immunoassay strip

Detection of trh+Vibrio parahaemolyticus in seafood by lac dye coloration‐based label‐free lateral flow immunoassay strip

Overview of Rapid Detection Methods for Salmonella in Foods: Progress and Challenges

A fluorescent biosensor based on quantum dot–labeled streptavidin and poly-l-lysine for the rapid detection of Salmonella in milk

Contact Info

Product

Resources

About

Detection of trh⁺Vibrio parahaemolyticus in seafood by lac dye coloration‐based label‐free lateral flow immunoassay strip

Detection of trh⁺Vibrio parahaemolyticus in seafood by lac dye coloration‐based label‐free lateral flow immunoassay strip