Immuno-Magnetic Separation and Agar Layer Methods for the Isolation of Freeze-Injured Yersinia enterocolitica O:8 from Water

Koujitani, Eiko; Horisaka, Tomoko; Nomura, Yasuya; Hara-Kudo, Yukiko; Okatani, Alexandre Tomomitsu; Iwata, Tadahisa; Kumagai, Shinya; Hayashidani, Hideki

doi:10.1292/jvms.68.195

Cited by 5 publications

(3 citation statements)

References 21 publications

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“…Indeed, while certain coliform species i.e. E.coli, Yersinia enterocolitica may experience some damage during freezing they are also capable of withstanding freezing and subsequent thawing cycles (Gurtler & Beuchat, 2005;Koujitani et al, 2006;Raccach et al, 2002;Warseck et al, 1973). In the present study, except for experimental low salt chilli con carne stored at ambient temperature, coliform populations were within FSAI recommendations for Enterobacteriaceae of ≤4 log 10 CFU/g (FSAI, 2001).…”

Section: Discussionmentioning

confidence: 99%

The Effect of Thawing and Storage Temperature on the Microbial Quality of Commercial Frozen Ready Meals and Experimental Reduced Salt Frozen Ready Meals

Durack¹,

Alonso-Gómez²,

Wilkinson³

2012

JFR

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The effect of thawing at 4ºC or ambient temperature (~20ºC) on the indigenous microflora of commercial regular salt (0.6-1.3% w/w) frozen ready meals was investigated. In a separate trial, the microbial quality of regular salt frozen ready meals was compared with reformulated reduced salt (0.2-0.54%, w/w) counterparts stored at 4ºC, 10ºC or ambient temperature over 8 days. All samples were analysed for psychrophilic, mesophilic, thermophilic and sporeforming bacteria, Pseudomonas, Staphylococcus and for the presence of Listeria species. During storage, psychrophiles, mesophiles, coliforms, Pseudomonas, sporeformers and Listeria were detected in the commercial regular salt ready meals while mesophiles, thermophiles, coliforms and Pseudomonas were detected in the reduced salt counterparts. Levels of mesophilic bacteria ranged from ~3-4 log 10 in commercial regular salt meals and ~2-5 log 10 in experimental lower salt meals. Overall, a substantial reduction in salt content (50 -66%) did not appear to adversely impact on the microbial quality of the reduced salt meals.

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Section: Discussionmentioning

confidence: 99%

The Effect of Thawing and Storage Temperature on the Microbial Quality of Commercial Frozen Ready Meals and Experimental Reduced Salt Frozen Ready Meals

Durack¹,

Alonso-Gómez²,

Wilkinson³

2012

JFR

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“…Chen et al, 2017;D.-B. Wang, Tian, et al, 2015) Beverages and water S. typhimurium, L. monocytogenes, S. aureus, Y. enterocolitica, E. coli O157:H7 and V. parahaemolyticus (Chattopadhyay et al, 2019;Chen et al, 2022;Koujitani et al, 2006;D. Wang, Lian, et al, 2020) Egg S. enterica, E. coli O157:H7 and S. aureus (Vinayaka et al, 2019;J.…”

Section: Food Typesmentioning

confidence: 99%

Advances in magnetic nanoparticles for the separation of foodborne pathogens: Recognition, separation strategy, and application

Xiao

2022

Comp Rev Food Sci Food Safe

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Foodborne pathogens contamination is one of the main sources of food safety problems. Although the existing detection methods have been developed for a long time, the complexity of food samples is still the main factor affecting the detection time and sensitivity, and the rapid separation and enrichment of pathogens is still an objective to be studied. Magnetic separation strategy based on magnetic nanoparticles (MNPs) is considered to be an effective tool for rapid separation and enrichment of foodborne pathogens in food. Therefore, this study comprehensively reviews the development of MNPs in the separation of foodborne pathogens over the past decade. First, various biorecognition reagents for identification of foodborne pathogens and their modifications on the surface of MNPs are introduced. Then, the factors affecting the separation of foodborne pathogens, including the size of MNPs, modification methods, separation strategies and separation forms are discussed. Finally, the application of MNPs in integrated detection methods is reviewed. Moreover, current challenges and prospects of MNPs for the analysis of foodborne pathogens are discussed. Further research should focus on the design of multifunctional MNPs, the processing of large‐scale samples, the simultaneous analysis of multiple targets, and the development of all‐in‐one small analytical device with separation and detection.

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“…A promising approach is through selective capture via the use of immunomagnetic separation (IMS) [121]. Although IMS has been investigated previously as an aid for the isolation of pathogenic Y. enterocolitica from foods [122][123][124][125][126][127], the approach did not find acceptance for routine isolation. It is perhaps because immunological-based methods require antibodies produced by laboratory animals, which suffer from lot to lot heterogeneity and instability against environmental factors [128].…”

Section: Use Of Rbps For the Selective Isolation Of Y Enterocoliticamentioning

confidence: 99%

Yersinia Phages and Food Safety

León-Velarde

Jun²,

Skurnik

2019

Viruses

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One of the human- and animal-pathogenic species in genus Yersinia is Yersinia enterocolitica, a food-borne zoonotic pathogen that causes enteric infections, mesenteric lymphadenitis, and sometimes sequelae such as reactive arthritis and erythema nodosum. Y. enterocolitica is able to proliferate at 4 °C, making it dangerous if contaminated food products are stored under refrigeration. The most common source of Y. enterocolitica is raw pork meat. Microbiological detection of the bacteria from food products is hampered by its slow growth rate as other bacteria overgrow it. Bacteriophages can be exploited in several ways to increase food safety with regards to contamination by Y. enterocolitica. For example, Yersinia phages could be useful in keeping the contamination of food products under control, or, alternatively, the specificity of the phages could be exploited in developing rapid and sensitive diagnostic tools for the identification of the bacteria in food products. In this review, we will discuss the present state of the research on these topics.

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Immuno-Magnetic Separation and Agar Layer Methods for the Isolation of Freeze-Injured Yersinia enterocolitica O:8 from Water

Cited by 5 publications

References 21 publications

The Effect of Thawing and Storage Temperature on the Microbial Quality of Commercial Frozen Ready Meals and Experimental Reduced Salt Frozen Ready Meals

The Effect of Thawing and Storage Temperature on the Microbial Quality of Commercial Frozen Ready Meals and Experimental Reduced Salt Frozen Ready Meals

Advances in magnetic nanoparticles for the separation of foodborne pathogens: Recognition, separation strategy, and application

Yersinia Phages and Food Safety

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