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01000caa a2200265 4500 |
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OLC1992047731 |
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DE-627 |
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20230513054819.0 |
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tu |
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170512s2017 xx ||||| 00| ||eng c |
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5 |
2 |
|a PQ20170501
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|a (DE-627)OLC1992047731
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|a (DE-599)GBVOLC1992047731
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|a (KEY)0024617420170000083000500000detectionofsalmonellaentericainmeatinlessthan5hour
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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0 |
4 |
|a 570
|q DNB
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| 084 |
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|a BIODIV
|2 fid
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| 084 |
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|a WA 15000
|q AVZ
|2 rvk
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| 084 |
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|a 42.30
|2 bkl
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| 084 |
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|a 58.30
|2 bkl
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| 100 |
0 |
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|a M S R Fachmann
|e verfasserin
|4 aut
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| 245 |
1 |
0 |
|a Detection of Salmonella enterica in Meat in Less than 5 Hours by a Low-Cost and Noncomplex Sample Preparation Method
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| 264 |
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1 |
|c 2017
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| 336 |
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|a Text
|b txt
|2 rdacontent
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| 337 |
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|a ohne Hilfsmittel zu benutzen
|b n
|2 rdamedia
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|a Band
|b nc
|2 rdacarrier
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|a Salmonella is recognized as one of the most important foodborne bacteria and has wide health and socioeconomic impacts worldwide. Fresh pork meat is one of the main sources of Salmonella, and efficient and fast methods for detection are therefore necessary. Current methods for Salmonella detection in fresh meat usually include >16 h of culture enrichment, in a few cases <12 h, thus requiring at least two working shifts. Here, we report a rapid (<5 h) and high-throughput method for screening of Salmonella in samples from fresh pork meat, consisting of a 3-h enrichment in standard buffered peptone water and a real-time PCR-compatible sample preparation method based on filtration, centrifugation, and enzymatic digestion, followed by fast-cycling real-time PCR detection. The method was validated in an unpaired comparative study against the Nordic Committee on Food Analysis (NMKL) reference culture method 187. Pork meat samples (n = 140) were either artificially contaminated with Salmonella at 0, 1 to 10, or 10 to 100 CFU/25 g of meat or naturally contaminated. Cohen's kappa for the degree of agreement between the rapid method and the reference was 0.64, and the relative accuracy, sensitivity, and specificity for the rapid method were 81.4, 95.1, and 97.9%, respectively. The 50% limit of detections (LOD^sub 50^s) were 8.8 CFU/25 g for the rapid method and 7.7 CFU/25 g for the reference method. Implementation of this method will enable faster release of Salmonella low-risk meat, providing savings for meat producers, and it will help contribute to improved food safety.
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| 650 |
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4 |
|a Meat
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| 650 |
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4 |
|a Polymerase chain reaction
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| 650 |
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4 |
|a Food safety
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| 650 |
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4 |
|a Salmonella
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| 700 |
0 |
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|a C Löfström
|4 oth
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| 700 |
0 |
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|a J Hoorfar
|4 oth
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| 700 |
0 |
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|a F Hansen
|4 oth
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| 700 |
0 |
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|a J Christensen
|4 oth
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| 700 |
0 |
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|a S Mansdal
|4 oth
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| 700 |
0 |
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|a M H Josefsen
|4 oth
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| 773 |
0 |
8 |
|i Enthalten in
|t Applied and environmental microbiology
|d Washington, DC [u.a.] : American Soc. for Microbiology, 1976
|g 83(2017), 5
|w (DE-627)129563994
|w (DE-600)223011-2
|w (DE-576)015031462
|x 0099-2240
|7 nnns
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| 773 |
1 |
8 |
|g volume:83
|g year:2017
|g number:5
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| 856 |
4 |
2 |
|u http://search.proquest.com/docview/1870506160
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|a GBV_USEFLAG_A
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|a SYSFLAG_A
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|a FID-BIODIV
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| 912 |
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|a SSG-OLC-FOR
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| 912 |
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|a SSG-OLC-PHA
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| 912 |
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|a SSG-OLC-DE-84
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| 912 |
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|a GBV_ILN_211
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| 912 |
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|a GBV_ILN_235
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| 936 |
r |
v |
|a WA 15000
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| 936 |
b |
k |
|a 42.30
|q AVZ
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| 936 |
b |
k |
|a 58.30
|q AVZ
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| 951 |
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|a AR
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| 952 |
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|d 83
|j 2017
|e 5
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