The challenge of merging food safety diagnostic needs with quantitative PCR platforms

Multiplex qPCR for the detection and quantification of putrescine-producing lactic acid bacteria in dairy products

“…Based on these lines, the dynamic range for the detection of putrescine-producing bacteria was established at between 10 2 and 10 10 cfu per gram of cheese for all three individual qPCR assays. These values are similar to other food analysis qPCR methods described in the literature (Cocolin, Rajkovic, Rantsiou, & Uyttendaele, 2011). It is important to note that the numbers reported by these assays are minimum values since they depend on the efficiency of DNA extraction.…”

Microbiological quality and safety of minimally processed vegetables marketed in Campinas, SP – Brazil, as assessed by traditional and alternative methods

“…The assessment of the microbiological safety of foods is safeguarded not only by the implementation of preventive strategies such as hygiene practices and Hazard Analysis Critical Control Points (HACCP), but also by evaluating whether a food attends the microbiological criteria set (Cocolin, Rajkovic, Rantsiou, & Uyttendaele, 2011). The compliance of the criteria is checked by industries and public health authorities through microbiological tests that must have an adequate cost-effectiveness, which is driven by good sensitivity, specificity, rapidness, and low cost.…”

Rapid real-time loop-mediated isothermal amplification combined with coated activated carbon for detection of low numbers of Salmonella enterica from lettuce without enrichment

“…The presence of multiple chromosomes in some bacterial species can lead to several-fold overestimation of the numerical presence of such a species (Cocolin, Rajkovic, Rantsiou, & Uyttendaele, 2011), but may also notably increase the sensitivity of detection. Fey et al (2004) reported that the number of copies of the invA gene per cell is up to five in exponentially growing cells of S. enterica ser.…”