Establishment and application of a rapid visual detection method for Clostridium perfringens in chicken products based on helical loop-mediated isothermal amplification (HAMP)
文献类型： 外文期刊
作者： Yang, Yuheng 1 ; Du, Long 1 ; Li, Congcong 1 ; Zhang, Xinxiao 1 ; Liu, Fang 1 ; Wang, Daoying 1 ; Sun, Zhilan 1 ; Zhao, Songsong 4 ;
作者机构： 1.Minist Sci & Technol, Jiangsu Key Lab Food Qual, Nanjing 210014, Peoples R China
2.Minist Sci & Technol, Safety State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
3.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Peoples R China
4.Tianjin Univ Commerce, Minist Agr & Rural Affairs, Key Lab Agr Prod Low Carbon Cold Chain Coconstruct, Tianjin, Peoples R China
5.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing, Peoples R China
关键词： Clostridium perfringens; helical loop-mediated isothermal amplification; pathogen detection
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.4； 五年影响因子：4.1 ）
ISSN： 0022-1147
年卷期： 2024 年 89 卷 12 期
页码：
收录情况： SCI
摘要： Clostridium perfringens is a significant foodborne pathogen in chicken products. Rapid on-site detection of C. perfringens is crucial for mitigating the incidence of foodborne illnesses by enabling the prompt identification and recall of contaminated food products. A rapid and visual detection method for C. perfringens in chicken products was developed using helical loop-mediated isothermal amplification (HAMP) technology combined with SYBR Green I fluorescent staining. The reaction temperature, time, and reagent concentrations of HAMP technique were optimized firstly. HAMP displayed high specificity, effectively distinguishing C. perfringens from 18 other common pathogens in chicken products. HAMP also exhibited higher sensitivity (78 fg/mu L) compared to endpoint PCR and real-time quantitative PCR (qPCR). The detection limit of HAMP for non-enriched samples was 6.8 x 10(2) CFU/g, which improved to 68 and 6.8 CFU/g after 5 and 10 h of enrichment, respectively. The detection limit of HAMP was lower by 2 and 1 orders of magnitude compared to endpoint PCR and qPCR under the same conditions. On-site testing of commercially available ready-to-eat chicken products showed that HAMP had the same results as traditional culture methods, indicating the significant potential of HAMP for on-site detection of C. perfringens. This method offered a rapid, accurate, and visual means of detecting C. perfringens in chicken products, making it well-suited for on-site testing. This research represented the first use of the HAMP method for detecting C. perfringens.
- 相关文献
作者其他论文 更多>>
-
An efficient measure for the isolation of chenodeoxycholic acid from chicken biles using enzyme-assisted extraction and macroporous resins refining
作者：Yang, Biao;Lu, Fangyun;Li, Pengpeng;Ma, Jingjing;Yang, Jing;Zhang, Xinxiao;Cheng, Mei;Yu, Wenjing;Chai, Yao;Zou, Ye;Xu, Weimin;Wang, Daoying;Yang, Biao;Li, Pengpeng;Ma, Jingjing;Yang, Jing;Zhang, Xinxiao;Cheng, Mei;Chai, Yao;Zou, Ye;Xu, Weimin;Wang, Daoying;Lu, Fangyun;Yu, Wenjing
关键词：Bile salt hydrolase; Chenodeoxycholic acid; Macroporous resin; Adsorption; Purification
-
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
作者：Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying
关键词：trehalose; star anise extract; pork meatball; water-holding capacity; antioxidant capacity; myofibrillar protein
-
Quaternized and boronic acid dual-functional CoAg nanozymes for label-free, stable, sensitive, and rapid quantitation detection of the bacterial total concentration
作者：Deng, Bin;Li, Shao-Bo;Chen, Jing-Wen;Liu, Jing;Su, Meng-Xiang;Deng, Bin;Li, Shao-Bo;Chen, Jing-Wen;Zhou, Zhong-Kai;Li, Li;Bai, Zong-Chun;Liu, Fang;Wang, Zai-Tian;Zhou, Ji
关键词：Bacterial detection; Dual-functional nanozymes; Long persistent chemiluminescence
-
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties
作者：Guo, Yanan;Zhang, Shuo;Gu, Yue;Cheng, Tianfu;Sun, Fuwei;Wang, Yichang;Wang, Zhongjiang;Guo, Zengwang;Wang, Daoying
关键词：Pea protein isolate; Sodium alginate; Air/water interface; Foam properties; Interfacial rheology; Foam rheology
-
Three-mode ratiometric biosensor based on integrated DNA-driven magnetic beads for Clostridium perfringens detection
作者：Wang, Wenzhuo;Lin, Tingting;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Wenzhuo;Yuan, Wei;Lin, Tingting;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Wenzhuo;Liu, Fei;Yuan, Wei
关键词：Clostridium perfringens; Three-mode biosensor; Ratiometric biosensor; G-quadruplex; RCA
-
IDENTIFICATION AND ANALYSIS OF PORK FRESHNESS QUALITY BASED ON IMPROVED MOBILENETV3
作者：Zhou, Chenggang;Pi, Jie;Liu, Jun;Chen, Xiao;Wang, Daoying
关键词：Deep learning; MobileNetV3 network; Non-destructive testing; Pork freshness
-
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
作者：Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Xia, Xiudong;Wang, Daoying;Dai, Yiqiang;Liu, Yifei;Wang, Zhe;Xu, Weimin;Dong, Mingsheng;Xia, Xiudong;Wang, Daoying;Xu, Weimin;Xia, Xiudong;Wang, Daoying
关键词：Dextran; Structure; Physicochemical properties; 3D printing whole grain and legume food; Dysphagia
