Comparison of the Baird–Parker agar and 3MTMPetrifilmTMrapid S. aureus count plate methods for detection and enumeration of Staphylococcus aureus

Schoeller, Nicholas P.; Ingham, Steven C.

doi:10.1006/fmic.2001.0432

Cited by 23 publications

(12 citation statements)

References 5 publications

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“…The enhanced enumeration of injured bacteria by peroxidedegrading compounds such as catalase and pyruvate is well established, and pyruvate is often incorporated into conventional culture media for aerobic incubation of food and water samples, e.g. Baird-Parker agar (Schoeller and Ingham 2003), mLSA medium (Sartory 1995) and R2A medium (Reasoner and Geldrich 1985). Bogosian et al (2000) have shown that cold-stored Vibrio vulnificus can give counts up to 1000-fold higher on aerobic media containing catalase or pyruvate compared with unsupplemented controls, and they attributed this increase to the degradation of peroxides produced during autoclaving of the growth medium.…”

Section: Discussionmentioning

confidence: 99%

Oxygen and photoinactivation ofEscherichia coliin UVA and sunlight

Khaengraeng

Reed

2005

Journal of Applied Microbiology

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Aims: To establish the influence of oxygen on Escherichia coli before, during and after exposure to UVA or simulated sunlight. Methods and Results: Bacterial suspensions were exposed either to UVA or simulated sunlight. Conventional aerobic plate counts of illuminated cell suspensions were consistently lower than those obtained under conditions where reactive oxygen species (ROS) were neutralized, either (i) by the addition of the peroxide scavenger sodium pyruvate (0AE05% w/v) to the medium with subsequent incubation in an anaerobic jar or (ii) by culturing on a prereduced medium within an anaerobic cabinet, indicating that a substantial proportion of such cells are sublethally injured. While the presence of oxygen during the growth period resulted in a greater resistance of aerobically grown cells to simulated sunlight compared with their anaerobic counterparts, the extent of inactivation during illumination was directly related to the dissolved oxygen content of the water. Conclusions:The results show that, at each stage, oxygen has a marked influence on the observed colony count. Significance and Impact of the Study: Overall, the results indicate that future studies of bacteria exposed to UVA or sunlight should consider the effects of oxygen at every stage in the procedure, and especially during enumeration, where the inhibitory effects of ROS must be neutralized in order to obtain a valid count. An investigation of the effects of ROS neutralization on the counts of faecal bacteria under field conditions in natural waters is now required to establish the significance of these finding to solar water treatment.

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Section: Discussionmentioning

confidence: 99%

Oxygen and photoinactivation ofEscherichia coliin UVA and sunlight

Khaengraeng

Reed

2005

Journal of Applied Microbiology

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“…accordance with the procedures established by the manufacturer (PONSANO et al, 2000;SCHÖELLER;INGHAM, 2001). …”

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confidence: 99%

Room temperature aging to guarantee microbiological safety of Brazilian artisan Canastra cheese

2013

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Canastra cheese is one of the oldest and most traditional cheeses made from raw milk in Brazil. However, this type of practice may have severe consequences for human health. According to the current legislation, any cheese made from raw milk must be aged for at least 60 days. Traditionally, Canastra cheese is consumed after different ripening periods, but consumers usually prefer those that are aged less than eight days. This study aimed to evaluate the effects of physicochemical and microbiological parameters, with emphasis on the pathogenic microbiota regulated by law, on cheese aged at room temperature and under refrigeration. Cheese samples were collected from eight different cheese producers located in the Serra da Canastra region twice a year (rainy and dry seasons) and analyzed with 8, 15, 22, 29, 36, and 64 days of ripening. Room temperature aging effectively reduced pathogens, reaching the total count established by law in 22 days, regardless of the season. However, ripening under refrigeration, it was ineffective in reducing the Staphylococcus aureus counts to the legislation limits, even after 64 days. Therefore, Canastra cheese should be ripened for at least 22 days at room temperature in order to fulfill the safety regulatory limits.

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“…These procedures are labor-intensive and time-consuming and providing not always accurate and reliable results. The selectivity of Baird-Parker agar medium is insufficient for the precise identification of typical and particularly atypical S. aureus colonies, which can be formed by coagulasepositive S. aureus contaminating, for example, dairy products or shrimps (Schoeller and Ingham 2001;Bennett and Lancette 1995;Anonymous 2003a). Moreover, the interpretation of the results of coagulase reaction could be misleading (Da Silva et al 2000) and may lead to false identification of S. aureus.…”

Section: Discussionmentioning

confidence: 99%

Rapid and Sensitive Detection of Staphylococcus aureus in Food Using Selective Enrichment and Real-Time PCR Targeting a New Gene Marker

et al. 2008

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Staphylococcus aureus is a bacterial pathogen considered a principal etiological agent of food poisoning. The aim of this study was to develop and evaluate a rapid and sensitive method for the detection of S. aureus in food by using selective enrichment and a new species-specific real-time polymerase chain reaction (PCR). Specific primers and a TaqMan probe targeted to specific S. aureus gene encoding for acriflavine resistance protein were designed. The real-time PCR was highly specific for S. aureus with 100% inclusivity and 100% exclusivity determined using 83 S. aureus strains and 64 non-S.-aureus strains. PCR detection limit of 6.8×10 1 and 3.4×10 1 CFU ml −1 were obtained with 100% and 70% detection probability, respectively. The single selective enrichment based on the study of different enrichment conditions was selected and a lysis by boiling was used to obtain bacterial DNA. Out of 112 food samples analyzed, 61 were positive by the PCR-based method and 53 by the standard method. Out of ten food matrices artificially contaminated at a level of 10°CFU g −1 , ten and six were positive by the respective methods. Moreover, 10°CFU 10 g −1 was detected in all ten artificially contaminated samples after a large-scale enrichment using PCR-based detection, in contrast to seven false negative by standard detection. The developed method facilitated the detection of S. aureus on the next day after the sample reception. This method can be used for S. aureus detection as a faster, highly specific, and more sensitive alternative to microbiological method with the potential for providing of improved food-processing hygiene control.

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Comparison of the Baird–Parker agar and 3MTMPetrifilmTMrapid S. aureus count plate methods for detection and enumeration of Staphylococcus aureus

Cited by 23 publications

References 5 publications

Oxygen and photoinactivation ofEscherichia coliin UVA and sunlight

Oxygen and photoinactivation ofEscherichia coliin UVA and sunlight

Room temperature aging to guarantee microbiological safety of Brazilian artisan Canastra cheese

Rapid and Sensitive Detection of Staphylococcus aureus in Food Using Selective Enrichment and Real-Time PCR Targeting a New Gene Marker

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