Molecular techniques for detecting and typing of bacteria, advantages and application to foodborne pathogens isolated from ducks

Adzitey, Frederick; Huda, Nurul; Ali, Gulam Rusul Rahmat

doi:10.1007/s13205-012-0074-4

Cited by 118 publications

(83 citation statements)

References 65 publications

(121 reference statements)

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“…There are several agents such as chemicals, pathogens, and parasites, which may adulterate food at different points in the food production and preparation process (Allos et al, 2004). Many of these agents have been extensively characterized and investigated by numerous studies (Farber and Peterkin, 1991;Zhao et al, 2001;Le Loir et al, 2003;Ehling-Schulz et al, 2004;Adzitey et al, 2013;Botana, 2014). Strategies and protocols to prevent occurrence (and outbreak) of foodborne diseases have been devised and implemented by many researchers, regulatory bodies, and governments.…”

Section: Introductionmentioning

confidence: 99%

Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review

2018

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Foodborne illness resulting from the consumption of contaminated fresh produce is a common phenomenon and has severe effects on human health together with severe economic and social impacts. The implications of foodborne diseases associated with fresh produce have urged research into the numerous ways and mechanisms through which pathogens may gain access to produce, thereby compromising microbiological safety. This review provides a background on the various sources and pathways through which pathogenic bacteria contaminate fresh produce; the survival and proliferation of pathogens on fresh produce while growing and potential methods to reduce microbial contamination before harvest. Some of the established bacterial contamination sources include contaminated manure, irrigation water, soil, livestock/ wildlife, and numerous factors influence the incidence, fate, transport, survival and proliferation of pathogens in the wide variety of sources where they are found. Once pathogenic bacteria have been introduced into the growing environment, they can colonize and persist on fresh produce using a variety of mechanisms. Overall, microbiological hazards are significant; therefore, ways to reduce sources of contamination and a deeper understanding of pathogen survival and growth on fresh produce in the field are required to reduce risk to human health and the associated economic consequences.

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Section: Introductionmentioning

confidence: 99%

Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review

2018

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“…While sequence analysis of the 16S rRNA gene region has advantages, this gene could specify bacteria to genus level. Hence, PCR‐based techniques such as RAPD‐PCR and PCR‐RFLP have been used for genotyping bacterial species (Adzitey, Huda, & Ali, ; Chakdar & Pabbi, ).…”

Section: Discussionmentioning

confidence: 99%

Serological and genetic characterization of Flavobacterium psychrophilum isolated from farmed salmonids in Turkey

Satıcıoğlu

Duman

Wıklund

et al. 2018

Journal of Fish Diseases

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Turkey was the largest rainbow trout producer of the European countries in 2016, and the reason for this production is mainly attributed to its egg and fry production. Flavobacterium psychrophilum cause the highest rates of mortality in the starting to feeding stages of the fish. In the present study, twenty‐five F. psychrophilum isolates recovered from rainbow trout, coruh trout and brook trout were analysed by RAPD‐PCR, ERIC‐PCR, REP‐PCR and PCR‐RFLP, including 16S rRNA, gyrA and gyrB gene regions and PCR‐based serotyping method. The PCR‐based molecular analysis showed that the isolates could not be differentiated exactly according to isolation source and geographical region. Most isolates were of type‐1 and type‐2, and some of them were of type‐0 and type‐3; in addition, one isolate showed a unique serotype. The combined analysis results showed that F. psychrophilum isolates discriminated as five different genotypes and all isolates were successfully discriminated based on host.

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“…Food-borne diseases present a growing health problem worldwide and over 200 different diseases are known to be transmitted by food (Adzitey et al, 2013). Among these food-borne pathogens, L. monocytogenes has special importance because of high death rates and ability to growth in refrigerator temperature.…”

Section: Discussionmentioning

confidence: 99%

Polymerase chain reaction (PCR4)-based detection of hly and plc-A genes in Listeria monocytogenes isolated from dairy and meat products in Iran

Lotfollahi¹,

Pournajaf²,

GholamrezaIrajian³

et al. 2014

Afr. J. Microbiol. Res.

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Listeria monocytogenes is a ubiquitous Gram positive organism causative agent of many hazardous conditions like meningitis and sepsis. To isolate L. monocytogenes from various food samples collected from different markets in Iran and evaluate pathogenic potential of the isolates by determining two virulence associated genes (hly and plc-A) and sequencing them, a total of 130 samples including dairy and meat products were collected. Cold enrichment method was used for the isolation of Listeria monocytogenes. The isolated pathogens were identified and confirmed by biochemical and polymerase chain reaction (PCR). PCR method was done to amplify two gene fragments, a 1590 and 954 bp for hly and plc-A genes, respectively by using sequencing primers. Listeria monocytogenes was isolated from 3.1% of all samples. The bacterium was isolated 2.5% in dairy and 4% in meat samples. All isolates were hemolytic and positive for hly gene. Also 100% of isolates had plc-A gene. The results of this study indicates that consumption of ready to eat food is hazardous specially for high risk persons .Besides that, pathogenic potential of isolated strains is important because of existences of virulence gene in all of the isolates.

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Molecular techniques for detecting and typing of bacteria, advantages and application to foodborne pathogens isolated from ducks

Cited by 118 publications

References 65 publications

Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review

Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review

Serological and genetic characterization of Flavobacterium psychrophilum isolated from farmed salmonids in Turkey

Polymerase chain reaction (PCR4)-based detection of hly and plc-A genes in Listeria monocytogenes isolated from dairy and meat products in Iran

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