逐步实现对即食绿叶菜中产志贺毒素大肠杆菌的现场检测

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100716
Ana Costa-Ribeiro , Alexandre Lamas , Azucena Mora , Marta Prado , Alejandro Garrido-Maestu
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引用次数: 0

摘要

快速鉴定产志贺毒素大肠杆菌(STEC)对于确保食品的无害性至关重要。STEC与不同类型的食品爆发有关,但其中即食(RTE)蔬菜的问题尤其严重,因为它们是生食的,而且富含抑制基于DNA的检测方法(如qPCR)的化合物。在本研究中,一种基于环路介导等温扩增(LAMP)的新方法克服了目前针对 stx1 和 stx2 基因检测 RTE 蔬菜中 STEC 的分子方法的局限性。从这个意义上说,LAMP 对食品中的抑制物质具有更强的抵抗力。在这项研究中,综合富集方案与四种廉价的 DNA 提取方案相结合。其中基于二氧化硅纯化的方法提高了该方法的性能,因此被选中用于最终方法的实施。此外,还比较了三种不同的检测化学方法,即实时荧光检测法和两种终点比色法,一种是基于添加 SYBR Green 的方法,另一种是基于商业比色母液的方法。经过优化后,这三种化学方法都适用于检测加标即食沙拉样品中的 STEC,因为实时、SYBR 和 CC LAMP 检测方法的 LOD50 分别为 0.9、1.4 和 7.0 CFU/25 g。与基于多重 qPCR 的参考方法相比,所有性能参数的值都高于 90%。更具体地说,实时、SYBR 和 CC LAMP 的分析灵敏度分别为 100%、90.0% 和 100%,所有三种测定的特异性均为 100%,准确性分别为 100%、96% 和 100%。最后,还获得了高度的一致性(分别为 1、0.92 和 1)。考虑到当前的技术进步,所报告的方法采用了三种检测策略中的任何一种,证明适合在设备资源较少的分散环境中实施。
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Moving towards on-site detection of Shiga toxin-producing Escherichia coli in ready-to-eat leafy greens

Rapid identification of Shiga toxin-producing Escherichia coli, or STEC, is of utmost importance to assure the innocuousness of the foodstuffs. STEC have been implicated in outbreaks associated with different types of foods however, among them, ready-to-eat (RTE) vegetables are particularly problematic as they are consumed raw, and are rich in compounds that inhibit DNA-based detection methods such as qPCR. In the present study a novel method based on Loop-mediated isothermal amplification (LAMP) to overcome the limitations associated with current molecular methods for the detection of STEC in RTE vegetables targeting stx1 and stx2 genes. In this sense, LAMP demonstrated to be more robust against inhibitory substances in food. In this study, a comprehensive enrichment protocol was combined with four inexpensive DNA extraction protocols. The one based on silica purification enhanced the performance of the method, therefore it was selected for its implementation in the final method. Additionally, three different detection chemistries were compared, namely real-time fluorescence detection, and two end-point colorimetric strategies, one based on the addition of SYBR Green, and the other based on a commercial colorimetric master mix. After optimization, all three chemistries demonstrated suitable for the detection of STEC in spiked RTE salad samples, as it was possible to reach a LOD50 of 0.9, 1.4, and 7.0 CFU/25 g for the real-time, SYBR and CC LAMP assays respectively. All the performance parameters reached values higher than 90 %, when compared to a reference method based on multiplex qPCR. More specifically, the analytical sensitivity was 100, 90.0 and 100 % for real-time, SYBR and CC LAMP respectively, the specificity 100 % for all three assays, and accuracy 100, 96 and 100 %. Finally, a high degree of concordance was also obtained (1, 0.92 and 1 respectively). Considering the current technological advances, the method reported, using any of the three detection strategies, demonstrated suitable for their implementation in decentralized settings, with low equipment resources.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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