Foodborne Pathogens - Articles and news items
Industry news • 23 March 2016 • Victoria White
Researchers have studied the ability of pathogenic viruses to adhere to fresh produce surfaces to understand the incidences of foodborne illness…
Industry news • 23 December 2015 • Victoria White
In a recent study prompted by an increased number of outbreaks in the US of foodborne diseases linked to dry foods, pathogens, like salmonella, were found to survive for at least six months in biscuits, cookies and crackers…
Industry news • 22 December 2015 • Victoria White
The latest annual report by EFSA and ECDC has found that human cases of listeriosis and campylobacteriosis rose once again in 2014, continuing an upward trend that began in 2008…
Industry news • 6 November 2015 • Victoria White
A phage has shown strong anti-microbial activity against a type of foodborne bacterium that often kills infants after infecting them via infant formula, C. sakazakii…
Industry news • 19 August 2015 • Victoria White
Spinach or other leafy salad greens were responsible for 18 food-poisoning outbreaks in the US alone over the last decade…
Industry news • 18 August 2015 • Victoria White
A biostatistician has developed a method for tracking foodborne illness and disease outbreaks in the US using social media sites such as Twitter and Yelp…
Industry news • 6 August 2015 • Victoria White
Listeria monocytogenes grows on refrigerated smoked salmon by way of different metabolic pathways from those it uses when growing on laboratory media…
Industry news • 17 February 2015 • European Food Safety Authority
About 90 leading scientists, representatives of international and European organisations and national food safety authorities gathered in Parma, Italy, to discuss the use of the whole genome sequencing of foodborne pathogens for the protection of public health…
Issue 2 2012 • 30 April 2012 • Martin D’Agostino, Microbiologist, The Food and Environment Research Agency
Over the years, there has been a great increase in the number of PCR based assays for foodborne pathogen detection. For example, a very basic search for ‘salmonella food PCR assay’ using the PubMed.gov database will produce over 600 results. Clearly, this has led to a huge choice of PCR-based detection methods for analysts. This is especially so for analytical laboratories who choose to use non-proprietorial PCR-based methods, as opposed to commercially available complete PCR detection systems.
Since PCR-based assays are based on nucleic acid amplification, they are highly efficient, but they can also be negatively affected by the presence of food matrix-derived substances which can interfere or prevent the reaction from performing correctly. This is the case whether using a commercially available system, or a freely available non-proprietorial published method. Therefore, the use of appropriate and careful sample treatment must be applied or used to remove these inhibitory substances as much as is possible.
It must be noted however, that no sample treatment can be relied on completely, thus a suite of controls should be employed to verify that both the sample treatment and the PCR-based assay has performed correctly.
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