Reducing time in detection of Listeria monocytogenes from food by MALDI-TOF mass spectrometry

Karasu-Yalcin, Seda; Soylemez-Milli, Nursel; Eren, Ömer; Eryasar-Orer, Kubra

doi:10.1007/s13197-020-04869-6

Cited by 9 publications

(8 citation statements)

References 20 publications

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“…In recent years, MALDI‐TOF MS has been implemented in routine food laboratories and used for identification and differentiation of L. monocytogenes (Araújo et al, 2020 ; Barbuddhe et al., 2008 ; Bastin et al., 2018 ; Jadhav et al., 2014 ; Jadhav et al., 2015 ; Karasu‐Yalcin et al, 2021 ; Li et al, 2022 ; Ojima‐Kato et al, 2016 ; Thouvenot et al, 2018 ). It has been shown that the method was suitable for identification and typing of Listeria species as well as for differentiating the isolates at the clonal lineages level (Barbuddhe et al., 2008 ).…”

Section: Alternative Detection Methodsmentioning

confidence: 99%

“…Furthermore, the MALDI‐TOF MS was compared to the gold standard PFGE method for source‐tracking of the bacteria and both approached demonstrated good congruence with a Wallace coefficient of 0.71 and comparable discriminatory indices of 0.89 and 0.86, respectively (Jadhav et al., 2015 ). The usefulness of the MALDI‐TOF MS method for rapid, sensitive, and accurate identification of L. monocytogenes was demonstrated for different kinds of food and food production environments (Jadhav et al., 2015 ; Karasu‐Yalcin et al, 2021 ; Pyz‐Łukasik et al., 2021 ).…”

Section: Alternative Detection Methodsmentioning

confidence: 99%

“…TOF MS method for rapid, sensitive, and accurate identification of L. monocytogenes was demonstrated for different kinds of food and food production environments(Jadhav et al, 2015;Karasu-Yalcin et al, 2021;Pyz-Łukasik et al, 2021).TA B L E 2This innovative L. monocytogenes identification method is based on the VITEK ® (Value, Integrity, Teamwork, Excellence, Knowledge; bi-oMerieux, Marcy-l'Étoile, France) principles that use the MALDI TOF…”

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confidence: 99%

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Listeria monocytogenes in foods—From culture identification to whole‐genome characteristics

Osek

Lachtara

Wieczorek

2022

Food Science & Nutrition

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Listeria monocytogenes is an important foodborne pathogen, which is able to persist in the food production environments. The presence of these bacteria in different niches makes them a potential threat for public health. In the present review, the current information on the classical and alternative methods used for isolation and identification of L. monocytogenes in food have been described. Although these techniques are usually simple, standardized, inexpensive, and are routinely used in many food testing laboratories, several alternative molecular‐based approaches for the bacteria detection in food and food production environments have been developed. They are characterized by the high sample throughput, a short time of analysis, and cost‐effectiveness. However, these methods are important for the routine testing toward the presence and number of L. monocytogenes, but are not suitable for characteristics and typing of the bacterial isolates, which are crucial in the study of listeriosis infections. For these purposes, novel approaches, with a high discriminatory power to genetically distinguish the strains during epidemiological studies, have been developed, e.g., whole‐genome sequence‐based techniques such as NGS which provide an opportunity to perform comparison between strains of the same species. In the present review, we have shown a short description of the principles of microbiological, alternative, and modern methods of detection of L. monocytogenes in foods and characterization of the isolates for epidemiological purposes. According to our knowledge, similar comprehensive papers on such subject have not been recently published, and we hope that the current review may be interesting for research communities.

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Section: Alternative Detection Methodsmentioning

confidence: 99%

Section: Alternative Detection Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Listeria monocytogenes in foods—From culture identification to whole‐genome characteristics

Osek

Lachtara

Wieczorek

2022

Food Science & Nutrition

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“…However, the excessive protein content of cheese could be an impediment in the pathogen identification. Karasu-Yalcin et al [85] reported a delay in the detection of L. monocytogenes in foods with a high protein content. One of the reasons for this difficulty in detection was the possible increase in interfering spectral peaks due to the diversity of components in the medium.…”

Section: Ensuring the Safety Of Milk And Dairy Productsmentioning

confidence: 99%

Proteomic Advances in Milk and Dairy Products

et al. 2021

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Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous and complex fluid, where there are numerous genetic variants and isoforms with post-translational modifications (PTMs). Due to the vast number of proteins and peptides existing in its matrix, proteomics is presented as a powerful tool for the characterization of milk samples and their products. The technology developed to date for the separation and characterization of the milk proteome, such as two-dimensional gel electrophoresis (2DE) technology and especially mass spectrometry (MS) have allowed an exhaustive characterization of the proteins and peptides present in milk and dairy products with enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations carried out, aimed to increase the quality of the final product.

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“…This specific protein profile might be used for the unequivocal detection of pathogens in food matrices [32]. Karasu-Yalcin et al [33] used this technique to find the presence of the microorganism Listeria monocytogenes, a particularly dangerous bacterium, in liquid culture media. Incubation for only 18 h of an initial inoculum of 3 × 101 cfu/mL in sterile BHI broth was enough for its detection.…”

Section: Application Of Foodomics Formentioning

confidence: 99%

Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products

et al. 2021

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The food quality assurance before selling is a needed requirement intended for protecting consumer interests. In the same way, it is also indispensable to promote continuous improvement of sensory and nutritional properties. In this regard, food research has recently contributed with studies focused on the use of ‘foodomics’. This review focuses on the use of this technology, represented by transcriptomics, proteomics, and metabolomics, for the control and quality improvement of dairy products. The complex matrix of these foods requires sophisticated technology able to extract large amounts of information with which to influence their aptitude for consumption. Thus, throughout the article, different applications of the aforementioned technologies are described and discussed in essential matters related to food quality, such as the detection of fraud and/or adulterations, microbiological safety, and the assessment and improvement of transformation industrial processes (e.g., fermentation and ripening). The magnitude of the reported results may open the door to an in-depth transformation of the most conventional analytical processes, with the introduction of new techniques that allow a greater understanding of the biochemical phenomena occurred in this type of food.

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Reducing time in detection of Listeria monocytogenes from food by MALDI-TOF mass spectrometry

Cited by 9 publications

References 20 publications

Listeria monocytogenes in foods—From culture identification to whole‐genome characteristics

Listeria monocytogenes in foods—From culture identification to whole‐genome characteristics

Proteomic Advances in Milk and Dairy Products

Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products

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