DNA-DNA hybridization assay for detection of Salmonella spp. in foods

Fitts, Renee; Diamond, M; Hamilton, Cathy; Neri, M.G.

doi:10.1128/aem.46.5.1146-1151.1983

Cited by 170 publications

(62 citation statements)

References 15 publications

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“…THE GENE-TRAK@ DNA hybridization assay for detection of Salmonella in post-enrichment food cultures was introduced in 1983 (Fitts et al, 1983). This method underwent comparative and collaborative studies in 1986 (Flowers et al, 1987a, b) and was granted Official Final Action status by the Association of Official Analytical Chemists (AOAC) for use in all food types in 1988.…”

Section: Introductionmentioning

confidence: 99%

Development of a Colorimetric, Second Generation Nucleic Acid Hybridization Method For Detection of Salmonella in Foods and a Comparison With Conventional Culture Procedure

Wilson¹,

Chan²,

Deroo³

et al. 1990

Journal of Food Science

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A new, highly specific calorimetric DNA hybridization method (cDNAH) for detection of Salmonellfl in foods was developed. It detected 355/362 strains representing 206/213 scrovars of Salmonella, and showed no cross-reactivity with 32 different non-Salmon& species, including a variety of Enterobacfer and Citrobacter species. The cDNAH method was compared with the BAM/AOAC culture method in two studies: (1) with 20 different inoculated and uninoculated foods overall agreement between the two methods was 99%.(2) with naturally contaminated foods at two independent sites agreement with culture was 99.8% where 9/404 samples were positive for Salmonella.

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Section: Introductionmentioning

confidence: 99%

Development of a Colorimetric, Second Generation Nucleic Acid Hybridization Method For Detection of Salmonella in Foods and a Comparison With Conventional Culture Procedure

Wilson¹,

Chan²,

Deroo³

et al. 1990

Journal of Food Science

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“…The second element, extending from base 97 to 199, consisted of a sequence exhibiting 95.1% identity to nucleotides l-103 of the insertion sequence IS911 [14]. Beyond borne Salmonella sequence was genus specific, with there being some cross-hybridisation with a member of the genus Klebsiella but not of E. coli or Shigella [15,16]. Interestingly, like the sequence in S2430, the hybridising sequence in Klebsiella was also shown to be plasmid borne [15].…”

Section: Nucleotide Sequence Analysismentioning

confidence: 97%

Evolutionary perspective on a composite Shigella flexneri2a virulence plasmid-borne locus comprising three distinct genetic elements

Rajakumar

1996

FEMS Microbiology Letters

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Nucleotide sequence analysis of a Shigella flexneri 2a virulence plasmid-borne locus revealed that it comprised three distinct genetic elements: a stretch of colicin 1a/1b-linked sequence, a truncated IS911 element, and a third element containing two ORFs that shared a high level of similarity to a Salmonella-specific chromosomal sequence. Examination of other known IS911-like sequences showed that these sequences also were frequently associated with other accessory elements and appeared to be prone to partial deletion events. Analysis of the data led to a model of the evolution of this unusual composite locus.

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“…DNA probes, to be used for identification purposes may be derived from several sources. The most common way to obtain specific probes is the selection of random DNA fragments from a gene bank [6,13]. In this case, fragments are selected on the basis of the specificity that is desired for their application.…”

Section: Microbial Identificationmentioning

confidence: 99%

Microbes in food processing technology

Hofstra

Vossen

Plas

1994

FEMS Microbiology Reviews

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There is an increasing understanding that the microbial quality of a certain food is the result of a chain of events. It is clear that the microbial safety of food can only be guaranteed when the overall processing, including the production of raw materials, distribution and handling by the consumer are taken into consideration. Therefore, the microbiological quality assurance of foods is not only a matter of control, but also of a careful design of the total process chain. Food industry has now generally adapted quality assurance systems and is implementing the Hazard Analysis Critical Control Point (HACCP) concept. Rapid microbiological monitoring systems should be used in these cases. There is a need for rapid and simple microbiological tests which can be adapted to the technology and logistics of specific production processes. Traditional microbiological methods generally do not meet these high requirements. This paper discusses the tests, based on molecular biological principles, to detect and identify microbes in food-processing chains. Tests based on DNA technology are discussed, including in vitro DNA amplification like the polymerase chain reaction (PCR) method and identifications based on RFLP, RAPD and DNA fingerprinting analysis. PCR-based methodology can be used for the rapid detection of microbes in food manufacturing environments. In addition, DNA fingerprinting methods are suitable for investigating sources and routes of microbial contamination in the food cycle.

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DNA-DNA hybridization assay for detection of Salmonella spp. in foods

Cited by 170 publications

References 15 publications

Development of a Colorimetric, Second Generation Nucleic Acid Hybridization Method For Detection of Salmonella in Foods and a Comparison With Conventional Culture Procedure

Development of a Colorimetric, Second Generation Nucleic Acid Hybridization Method For Detection of Salmonella in Foods and a Comparison With Conventional Culture Procedure

Evolutionary perspective on a composite Shigella flexneri2a virulence plasmid-borne locus comprising three distinct genetic elements

Microbes in food processing technology

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