Rapid detection of Salmonella in food and feed by coupling loop-mediated isothermal amplification with bioluminescent assay in real-time

Yang, Qianru; Domesle, Kelly J.; Wang, Fei; Ge, Beilei

doi:10.1186/s12866-016-0730-7

Cited by 51 publications

(55 citation statements)

References 39 publications

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“…However, the results of this study indicate that an enrichment step is required to increase the number of bacteria to detectable levels. Moreover, our results agreed with previous studies that demonstrated higher sensitivity resulting from addition of a step enrichment for the LAMP assay compared to the conventional LAMP assay without enrichment (Yang, Domesle, Wang, & Ge, ).…”

Section: Discussionsupporting

confidence: 92%

Development and evaluation of real‐time loop mediated isothermal amplification assay for rapid and sensitive detection of Salmonella spp. in chicken meat products

Arunrut

Kiatpathomchai

Ananchaipattana

2018

Journal of Food Safety

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Salmonella spp., one of the most prevalent bacterial causes of foodborne disease, is a major public health concern due to its common occurrence in chicken meat products. The detection of Salmonella spp. using conventional culturing methods requires an excessive amount of time and effort. Thus, in response to the need for a rapid, sensitive, and convenient method for Salmonella detection, a quantitative assay using real‐time Loop‐mediated isothermal amplification (real‐time LAMP) was developed using gene62181533 as the target sequence amplified. The real‐time LAMP assay does not show cross‐reactivity with several other common bacterial pathogens and the detection limit for genomic DNA in pure culture was found to be 1.2 CFU/ml. Testing with spiked samples simultaneously detected 7 CFU/ml of Salmonella pathogen in the artificially inoculated samples after enrichment for 6 hr. In comparison with the standard culture‐based methods in the analysis of 120 raw chicken meat samples, the results of the sensitivity, accuracy, and specificity tests of the real‐time LAMP assay were 94.02, 90.83, and 86.79%, respectively. These results indicate that this method is not only sensitive and specific but can also be used for rapid detection and differentiation of foodborne disease‐causing bacteria. Practical applications Salmonella is an important bacterial genus which causes most of the common foodborne illnesses worldwide. The disease mainly caused by Salmonella spp. through consumption of contaminated eggs and poultry products is salmonellosis which can manifest as bacterial diarrhea through to septicemia. The result indicates the potential usefulness of real‐time LAMP assay based on the gene62181533 for a rapid, specific, sensitive, and quantitative assay for Salmonella detection in food products. This assay offers a low cost quantitative method in the clinical diagnosis of Salmonella in resource‐limited health‐care facilities and clinical laboratories in developing countries and in field tests.

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Section: Discussionsupporting

confidence: 92%

Development and evaluation of real‐time loop mediated isothermal amplification assay for rapid and sensitive detection of Salmonella spp. in chicken meat products

Arunrut

Kiatpathomchai

Ananchaipattana

2018

Journal of Food Safety

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“…The reaction time of multiplex real‐time RPA was 20 min, and the temperature is 35°C in our RPA assay. LAMP assays can also be used to detect Salmonella from foods, environmental samples at 60°C ‐65°C within 30–60 min of reaction time (Gong et al, 2016; Hu et al, 2018; Mashooq, Kumar, Niranjan, Agarwal, & Rathore, 2016; Techathuvanan & D'Souza, 2012; Techathuvanan, Draughon, & D'Souza, 2010; Yang, Domesle, Wang, & Ge, 2016; Zhang, Pan, et al, 2012; Zhang, Shan, et al, 2012). Zhang, Shan, et al (2012) developed a method for detection of Salmonella in food with a LOD for pure culture of 16 CFU/reaction and a sensitivity in food samples of 93.6%.…”

Section: Discussionmentioning

confidence: 99%

Detection of Salmonella enteritidis and Salmonella typhimurium in foods using a rapid, multiplex real‐time recombinase polymerase amplification assay

Ren

Man

et al. 2020

Journal of Food Safety

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Salmonella has been recognized as a major foodborne pathogen for humans and animals. In this study, a multiplex real‐time recombinase polymerase amplification (RPA) was developed for simultaneous detection of Salmonella enterica serovars, Salmonella enteritidis and Salmonella typhimurium, from chicken, eggs, lettuce, and papaya. The reaction was performed for 20 min at 35°C, and the detection limit of the assay was 102 CFU/ml for pure culture. In food application, the limit of detection (LOD) of S. enteritidis and S. typhimurium using multiplex real‐time RPA without enrichment procedure was 102 CFU/25 g, respectively. After enrichment, the LOD of S. enteritidis and S. typhimurium was 10 CFU/25 g. Moreover, the result for Salmonella spp. was not significantly different from those obtained using a culture‐based method. Additionally, the assay has a lower cross‐reactivity with other pathogenic microorganisms and a good stability performance. Thus, the developed multiplex RPA assay could be used as a rapid tool for the detection of S. enteritidis and S. typhimurium in food.

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“…LAMP was coupled with BART and this novel method was compared with routine LAMP and 3M MDA Salmonella methods for the rapid detection of Salmonella ( invA gene) in meat products (Yang and others ). S. enterica serovar Typhimurium LT2 was used for assay development and sensitivity testing, whereas S. enterica serovars Heidelberg 1364 H (ground turkey) and Typhimurium LT2 (ground beef) were used for the spiking of meat products.…”

Section: Advances In Lamp Methods For Quality Assessment Of Meat Prodmentioning

confidence: 99%

“…The concentration of original target DNA is determined by the time needed to reach peak light output, thereby it provides real‐time quantification (Gandelman and others ). Yang and others () coupled the LAMP method with a bioluminescent assay in real‐time (BART) monitoring of Salmonella in food and feed samples. They reported a high correlation ( R 2 = 0.941–0.962) between Salmonella cell numbers and LAMP‐BART signals, indicating the higher efficacy of the developed method.…”

Section: Loop‐mediated Isothermal Amplificationmentioning

confidence: 99%

Loop‐Mediated Isothermal Amplification (LAMP): A Rapid and Sensitive Tool for Quality Assessment of Meat Products

Kumar

Bansal

Jaiswal

2017

Comp Rev Food Sci Food Safe

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Loop-mediated isothermal amplification (LAMP) is a novel method that amplifies target nucleic acids under isothermal conditions. It is a rapid, specific, and sensitive method, which does not require costly thermal cyclers for the detection of nucleic acids. Thus, it is suitable for on-site detection assays under low-resource settings. It can also be integrated on compact lab-on-a-chip devices for the development of micro-total analysis systems. This review discusses LAMP-based methods, as well as LAMP-based centrifugal, microfluidic, and other fluid-handling devices, which have been developed for the assessment of meat quality parameters that are related to the presence or absence of nucleic acids, for example, animal species identification and microbiological quality. Advances in improving the rapidity, specificity, and sensitivity of LAMP techniques for the assessment of these meat quality parameters are also discussed in this review.

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Rapid detection of Salmonella in food and feed by coupling loop-mediated isothermal amplification with bioluminescent assay in real-time

Cited by 51 publications

References 39 publications

Development and evaluation of real‐time loop mediated isothermal amplification assay for rapid and sensitive detection of Salmonella spp. in chicken meat products

Development and evaluation of real‐time loop mediated isothermal amplification assay for rapid and sensitive detection of Salmonella spp. in chicken meat products

Detection of Salmonella enteritidis and Salmonella typhimurium in foods using a rapid, multiplex real‐time recombinase polymerase amplification assay

Loop‐Mediated Isothermal Amplification (LAMP): A Rapid and Sensitive Tool for Quality Assessment of Meat Products

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