Evaluation of Roka Atlas Salmonella method for the detection of Salmonella in egg products in comparison with culture method, real-time PCR and isothermal amplification assays

Hu, Lijun; Deng, Xiaohong; Brown, Eric W.; Hammack, Thomas S.; M., Li; Zhang, Guodong

doi:10.1016/j.foodcont.2018.06.039

Cited by 25 publications

(13 citation statements)

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“…LAMP uses a unique DNA polymerase for continuous DNA amplification that is resistant to matrix interference and inhibitors (Notomi et al 2000;Mori and Notomi 2009;Mori et al 2013;Niessen et al 2013;Notomi et al 2015). LAMP assays have the same or higher sensitivity compared to PCR assays and traditional culture methods in detecting foodborne pathogens, such as Salmonella spp., Listeria spp., and Listeria monocytogenes, from various food matrices (Zhang et al 2011;Niessen et al 2013;Yang et al 2014Yang et al , 2016Yang et al , 2018Hu et al 2017Hu et al , 2018Domesle et al 2018). In recent years, a few studies on the use of LAMP for Campylobacter spp.…”

Section: Discussionmentioning

confidence: 99%

“…LAMP has been coupled to a bioluminescent assay for the detection of amplified products, enabling simultaneous detection and amplification, which provides real-time results in a short run time (Gandelman et al 2010). The LAMP-bioluminescent method offers a simpler, faster and streamlined approach to pathogen detection (Lim et al 2015;Sarowska et al 2016;Yang et al 2016;Hu et al 2017Hu et al , 2018.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of a commercial loop-mediated isothermal amplification assay, 3M^TM Molecular Detection Assay 2 – Campylobacter, for the detection of Campylobacter from poultry matrices

Rajagopal¹,

Barnes²,

David³

et al. 2021

British Poultry Science

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of a commercial loop-mediated isothermal amplification assay, 3M^TM Molecular Detection Assay 2 – Campylobacter, for the detection of Campylobacter from poultry matrices

Rajagopal¹,

Barnes²,

David³

et al. 2021

British Poultry Science

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“…In Taiwan, 77% of confirmed Salmonella cases were associated with eggs (TCDC, 2011). Among more than 2000 serovars, S. enterica serovar Enteritidis (S. Enteritidis) is the most frequently occurring serovar in eggs and egg products [ 4 , 5 , 6 ]. Thus, inactivating Salmonella on egg surfaces is a necessary process.…”

Section: Introductionmentioning

confidence: 99%

The Antibacterial Efficacy and Mechanism of Plasma-Activated Water Against Salmonella Enteritidis (ATCC 13076) on Shell Eggs

Lin

Hsiao

Lin

et al. 2020

Foods

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Eggs are one of the most commonly consumed food items. Currently, chlorine washing is the most common method used to sanitize shell eggs. However, chlorine could react with organic matters to form a potential carcinogen, trihalomethanes, which can have a negative impact on human health. Plasma-activated water (PAW) has been demonstrated to inactivate microorganisms effectively without compromising the sensory qualities of shell eggs. For this study, various amounts (250, 500, 750, or 1000 mL) of PAW were generated by using one or two plasma jet(s) at 60 watts for 20 min with an air flow rate at 6 or 10 standard liters per minute (slm). After being inoculated with 7.0 log CFU Salmonella Enteritidis, one shell egg was placed into PAW for 30, 60, or 90 s with 1 or 2 acting plasma jet(s). When 2 plasma jets were used in a large amount of water (1000 mL), populations of S. Enteritidis were reduced from 7.92 log CFU/egg to 2.84 CFU/egg after 60 s of treatment. In addition, concentrations of ozone, hydrogen peroxide, nitrate, and nitrite in the PAW were correlated with the levels of antibacterial efficacy. The highest concentrations of ozone (1.22 ppm) and nitrate (55.5 ppm) were obtained with a larger water amount and lower air flow rate. High oxidation reduction potential (ORP) and low pH values were obtained with longer activation time, more plasma jet, and a lower air flow rate. Electron paramagnetic resonance (EPR) analyses demonstrated that reactive oxygen species (ROS) were generated in the PAW. The observation under the scanning electron microscope (SEM) revealed that bacterial cells were swollen, or even erupted after treatment with PAW. These results indicate that the bacterial cells lost control of cell permeability after the PAW treatment. This study shows that PAW is effective against S. Enteritidis on shell eggs in a large amount of water. Ozone, nitrate, and ROS could be the main causes for the inactivation of bacterial cells.

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“…is the main pathogenic microorganism associated with eggs. Out of 2500 different serovars of Salmonella enterica , S. enterica serovar Enteritidis ( S. enteritidis ) is the most frequently reported serovar in foodborne illnesses associated with eggs and egg products [3,4,5]. The annual number of foodborne illnesses in the United States was estimated to be 1028 million cases, 19,000 hospitalizations, and 400 deaths.…”

Section: Introductionmentioning

confidence: 99%

The Optimization of Plasma-Activated Water Treatments to Inactivate Salmonella Enteritidis (ATCC 13076) on Shell Eggs

Lin

Chu

Hsiao

et al. 2019

Foods

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Egg is a regularly consumed food item. Currently, chlorinated water washing is the most common practice used to disinfect eggs, but this process has a negative environmental impact. A new physical technique, plasma-activated water (PAW), has been demonstrated to possess effective antibacterial activities without long-term chemical residue. In this study, air PAW was used to inactivate Salmonella enterica serovar Enteritidis on shell eggs. Different combinations of activation parameters, including water sources (reverse osmotic (RO) water, tap water), power (40 W, 50 W, 60 W) and activation time (10 min, 20 min, 30 min), were evaluated. The oxidation–reduction potential (ORP) and pH values of each combination were measured, and their antibacterial activity was tested in a bacterial suspension. Higher antibacterial activities, higher ORP values, and lower pH values were obtained with higher power, longer activation time, and lower water hardness. The antibacterial activities of PAW decreased rapidly by increasing the storage time both at room and refrigeration temperatures. Afterwards, RO water was pre-activated for 20 min at 60 W, and then the eggs inoculated with S. enteritidis were placed into PAW for 30 s, 60 s, 90 s, or 120 s with a plasma on-site treatment in the water. More than a 4 log reduction was obtained with 60-s and 120-s treatments. The results showed that the freshness indexes of the eggs treated with PAW were similar to those of the untreated controls and better than those of the eggs treated with commercial processes. In addition, observation under a scanning electron microscope also showed less surface damage of the cuticle on the PAW-treated eggs than on the commercially treated eggs. The results of this study indicate that PAW could be an effective antibacterial agent with less damage to the freshness of shell eggs than commercial methods.

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Evaluation of Roka Atlas Salmonella method for the detection of Salmonella in egg products in comparison with culture method, real-time PCR and isothermal amplification assays

Cited by 25 publications

References 36 publications

Evaluation of a commercial loop-mediated isothermal amplification assay, 3M^TM Molecular Detection Assay 2 – Campylobacter, for the detection of Campylobacter from poultry matrices

Evaluation of a commercial loop-mediated isothermal amplification assay, 3M^TM Molecular Detection Assay 2 – Campylobacter, for the detection of Campylobacter from poultry matrices

The Antibacterial Efficacy and Mechanism of Plasma-Activated Water Against Salmonella Enteritidis (ATCC 13076) on Shell Eggs

The Optimization of Plasma-Activated Water Treatments to Inactivate Salmonella Enteritidis (ATCC 13076) on Shell Eggs

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Evaluation of Roka Atlas Salmonella method for the detection of Salmonella in egg products in comparison with culture method, real-time PCR and isothermal amplification assays

Cited by 25 publications

References 36 publications

Evaluation of a commercial loop-mediated isothermal amplification assay, 3MTM Molecular Detection Assay 2 – Campylobacter, for the detection of Campylobacter from poultry matrices

Evaluation of a commercial loop-mediated isothermal amplification assay, 3MTM Molecular Detection Assay 2 – Campylobacter, for the detection of Campylobacter from poultry matrices

The Antibacterial Efficacy and Mechanism of Plasma-Activated Water Against Salmonella Enteritidis (ATCC 13076) on Shell Eggs

The Optimization of Plasma-Activated Water Treatments to Inactivate Salmonella Enteritidis (ATCC 13076) on Shell Eggs

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Product

Resources

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Evaluation of a commercial loop-mediated isothermal amplification assay, 3M^TM Molecular Detection Assay 2 – Campylobacter, for the detection of Campylobacter from poultry matrices

Evaluation of a commercial loop-mediated isothermal amplification assay, 3M^TM Molecular Detection Assay 2 – Campylobacter, for the detection of Campylobacter from poultry matrices