Rapid detection of salmonellae in poultry with the magnetic immuno-polymerase chain reaction assay

Fluit, Ad C.; Widjojoatmodjo, Myra N.; Box, A. T. A.; Torensma, Ruurd; Verhoef, J.

doi:10.1128/aem.59.5.1342-1346.1993

Cited by 94 publications

(28 citation statements)

References 17 publications

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“…Polymerase chain reaction (PCR) has been suggested as a tool for pathogen organism detection by Hance et al (1989), Neiderhauser et al (1 992) and Widjojoatmodjo et al (1991Widjojoatmodjo et al ( , 1992. Since direct application of PCR to complex substrates results in no amplification products (Li et al 1988) or poor sensitivity (Fluit et al 1993), bacterial DNA extraction must be performed to avoid PCR inhibition due to food components.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of different DNA extraction procedures for the detection of Salmonella from chicken products by polymerase chain reaction

Soumet¹,

Ermel²,

Fach³

et al. 1994

Lett Appl Microbiol

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Polymerase chain reaction (PCR) was used after a short pre-enrichment culture to detect Salmonella subspecies in chicken fillets. A direct PCR assay performed with chicken meat inoculated with Salmonella Typhimurium produced no PCR products. Six different DNA extraction protocols were tested to recover efficiently Salmonella DNA after a short incubation period. Three of them gave results that were reliable, rapid and sensitive. Successful protocols used Proteinase K and/or a centrifugation step to concentrate the samples. For reliable detection of Salmonella subspecies, a few thousand bacterial cells per ml must be present. To obtain this number of bacterial cells with an inoculation of about one cell in 25 g of ionized food products, it was necessary to incubate samples for at least 10 h before PCR. A larger inoculum of approximately 10 cells in 25 g of ionized food products, required 8 h in culture broth to give positive results by PCR-based assay.

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Section: Introductionmentioning

confidence: 99%

Evaluation of different DNA extraction procedures for the detection of Salmonella from chicken products by polymerase chain reaction

Soumet¹,

Ermel²,

Fach³

et al. 1994

Lett Appl Microbiol

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“…An alternative for microbiological enrichment cultures evolved in the specific in vitro enrichment (amplification) of genetic sequences (DNA or RNA). Although a number of different in vitro amplification techniques exist (see previous section), only the Polymerase Chain Reaction (PCR) found a wider application so far, PCR assays have been developed that are specific for many bacteria relevant in food microbiology [24][25][26][27][28][29][30][31]. The PCR primers involved arc usually selected from the same sources of DNA as those discussed in the previous section on the origin of specific probes.…”

Section: Rapid Detectionmentioning

confidence: 99%

“…Simple and dependable protocols are currently being developed for the application of PCR detection of several pathogenic food microorganisms in a range of matrices: e.g. Listeria in milk [35], cheese [33,36] and meat products [37]; Salmonella and Campylobacter in poultry ( [24,38], respectively).…”

Section: Rapid Detectionmentioning

confidence: 99%

“…From this point of view culturing before PCR deserves special attention. 179 Further reduction of the detection time for Salmonella in meat products is now being evaluated using a combination of enrichment and immunomagnetic separation (IMS) [24,40,41]. This gives an additional purification from matrix components and contaminating flora, although it adds to the complexity of the procedure.…”

Section: Rapid Detectionmentioning

confidence: 99%

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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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“…Moreover, IMS removes inhibiting material both in the removal of the supernatant fluid and due to the washing of the immunomagnetic particles. The combination of IMS and PCR has previously been used to concentrate and detect Listeria monocytogenes from three naturally contaminated cheese samples (Fluit et al 1993a), Salmonella from spiked samples of poultry (Fluit et al 1993b) and from 14 naturally infected human faecal samples (Widjojoatmodjo et al 1992), Y. enterocolitica from spiked food and water samples (Kapperud et al 1993), Escherichia coli from five naturally infected and several spiked pig stool specimens and Chlamydia trachomatis from 27 naturally infected urine samples .…”

Section: Introductionmentioning

confidence: 99%

Detection of Yersinia enterocolitica O:3 in faecal samples and tonsil swabs from pigs using IMS and PCR

Rasmussen

Christensen

et al. 1995

Journal of Applied Bacteriology

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Dilutions of faecal samples spiked with Yersinia enterocolitica O:3 were analysed using immunomagnetic separation (IMS) followed by PCR. In 10% faecal dilutions with added Y. enterocolitica cells, the limit of detection was 200 cells g-1 faeces. Faecal samples from 38 pigs were analysed by IMS-PCR in parallel with detection and quantification of Y. enterocolitica O:3 using cold pre-enrichment culturing. Of the 15 culture-positive samples, only two were detected with IMS-PCR. These two samples contained 40-400 Y. enterocolitica O:3 cells g-1 faeces; the highest level found in the investigation. This indicated that the low sensitivity of IMS-PCR was due to low amounts of cells in the faecal samples. Swab samples from 195 pig tonsils, taken on a slaughterline were examined using IMS-PCR and culture detection. Of 164 culture-positive samples, 60 were positive with IMS-PCR. In addition, IMS-PCR was positive for three culture-negative samples. Forty-five of the samples were further examined by IMS-PCR after 7-10 d of cold pre-enrichment. All 31 culture-positive samples as well as five culture-negative samples were detected by IMS-PCR. From these data it can be concluded that IMS-PCR can be used to detect Y. enterocolitica O:3 cells after pre-enrichment, but direct detection needs further optimization of the sample preparation procedures.

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Rapid detection of salmonellae in poultry with the magnetic immuno-polymerase chain reaction assay

Cited by 94 publications

References 17 publications

Evaluation of different DNA extraction procedures for the detection of Salmonella from chicken products by polymerase chain reaction

Evaluation of different DNA extraction procedures for the detection of Salmonella from chicken products by polymerase chain reaction

Microbes in food processing technology

Detection of Yersinia enterocolitica O:3 in faecal samples and tonsil swabs from pigs using IMS and PCR

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