Simultaneous Enrichment of Salmonella spp, Escherichia coli O157:H7, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes by Single Broth and Screening of the Pathogens by Multiplex Real-time PCR
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Kobayashi, Hiroshi
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Kyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, JapanKyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
Kobayashi, Hiroshi
[1
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Kubota, Jun
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Kyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, JapanKyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
Kubota, Jun
[1
]
Fujihara, Kumiko
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Kyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, JapanKyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
Fujihara, Kumiko
[1
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Honjoh, Ken-ichi
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Kyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, JapanKyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
Honjoh, Ken-ichi
[1
]
Ito, Masayoshi
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Kyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, JapanKyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
Ito, Masayoshi
[1
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Fujiki, Naomi
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Japan Food Res Labs, Kyushu Branch, Hakata Ku, Fukuoka 8120034, JapanKyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
Fujiki, Naomi
[2
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Nakabe, Mika
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Japan Food Res Labs, Kyushu Branch, Hakata Ku, Fukuoka 8120034, JapanKyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
Nakabe, Mika
[2
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Oda, Shun-ichi
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Japan Food Res Labs, Kyushu Branch, Hakata Ku, Fukuoka 8120034, JapanKyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
Oda, Shun-ichi
[2
]
Satoyama, Toshiya
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Japan Food Res Labs, Kyushu Branch, Hakata Ku, Fukuoka 8120034, JapanKyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
Satoyama, Toshiya
[2
]
Takasu, Kazushige
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Japan Food Res Labs, Osaka Branch, Suita, Osaka 5640051, JapanKyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
Takasu, Kazushige
[3
]
Nakanishi, Hisao
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Japan Food Res Labs, Osaka Branch, Suita, Osaka 5640051, JapanKyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
Nakanishi, Hisao
[3
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Miyamoto, Takahisa
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Kyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, JapanKyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
Miyamoto, Takahisa
[1
]
机构:
[1] Kyushu Univ, Lab Food Hyg Chem, Div Food Biotechnol, Dept Biosci & Biotechnol,Fac Agr,Higashi Ku, Fukuoka 8128581, Japan
[2] Japan Food Res Labs, Kyushu Branch, Hakata Ku, Fukuoka 8120034, Japan
[3] Japan Food Res Labs, Osaka Branch, Suita, Osaka 5640051, Japan
Simultaneous enrichment broth (SEB) was developed for the single-enrichment simultaneous screening of six, major food poisoning bacteria. After enrichment in SEB for 18 h at 37 degrees C, viable counts of six major food poisoning bacteria (Staphylococcus aureus, Salmonella spp., Escherichia coli O157:H7, Vibrio parahaemolyticus, Bacillus cereus, and Listeria monocytogenes) were sufficient for 5' nuclease multiplex real-time PCR assay using existing primers and probes. By labeling the probes with three different fluorescent dyes, the assay could be carried out in 2 tubes. The whole process, including enrichment and PCR, was completed within 24 h and the detection limits for the target bacteria from the food sample (boiled chicken) were 36 cfu/25 g for S. aureus, 5.3 cfu/25 g for Salmonella spp, 2.9 cfu/25 g for E. coli O157:H7, 2.0 cfu/25 g for V. parahaemolyticus, 5.5 cfu/25 g for B. cereus, and 6.2 cfu/25 g for L. monocytogenes. The results were comparable to conventional methods that require 4-6 days.
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页码:427 / 438
页数:12
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[31]
Yong Li, 2004, Journal of Food Protection, V67, P27