González Pellicer, A.; Ferrús Pérez, MA. (2011). Study of Arcobacter spp. contamination in fresh lettuces detected by different cultural and molecular methods. International Journal of Food Microbiology. 145(1):311-314. https://doi.org/10.1016/j.ijfoodmicro.2010.11.018
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/66918
Título:
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Study of Arcobacter spp. contamination in fresh lettuces detected by different cultural and molecular methods
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Autor:
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González Pellicer, Ana
Ferrús Pérez, Mª Antonia
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Entidad UPV:
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Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia
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Fecha difusión:
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Resumen:
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[EN] Arcobacters are considered potential emerging food and waterborne pathogens. However, there is no data on the presence of Arcobacter spp. in fresh vegetables. Therefore the objective of this research was to study the ...[+]
[EN] Arcobacters are considered potential emerging food and waterborne pathogens. However, there is no data on the presence of Arcobacter spp. in fresh vegetables. Therefore the objective of this research was to study the presence of Arcobacter spp. in fresh lettuces.Fifty fresh lettuces purchased from different local shops in Valencia (Spain) were analyzed. The assay was performed simultaneously by cultural and molecular methods. Isolates were identified by real-time, multiplex PCR and restriction fragment length polymorphism analysis of PCR-amplified DNA fragment (PCR-RFLP). Finally, all the isolates were genotyped using the randomly amplified polymorphic DNA (RAPD-PCR) method.Arcobacter sp. was detected in 10 of the 50 samples (20%) by real-time PCR, being A. butzleri the unique detected species by mPCR. The detection levels obtained by conventional PCR (7 samples/50, 14%) were slightly lower. These seven samples were found to be positive also by culture isolation. All 19 obtained isolates were identified as A. butzleri by multiplex PCR and PCR-RFLP. Great genetic heterogeneity among the isolates was observed by RAPD-PCR profiling.To our knowledge, this is the first study in which Arcobacter spp. is detected in fresh vegetables such as lettuces. Although these foods are generally considered safe, given the large quantities consumed and the fact that further cooking is absent, lettuce could be a source of Arcobacters of public health concern. © 2010 Elsevier B.V.
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Palabras clave:
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Arcobacter
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Arcobacter butzleri
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Article
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Bacterium contamination
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Bacterium culture
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Bacterium detection
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Bacterium isolate
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Controlled study
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Genetic heterogeneity
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Genotype
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Lettuce
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Multiplex polymerase chain reaction
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Nonhuman
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Random amplified polymorphic DNA
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Real time polymerase chain reaction
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Restriction fragment length polymorphism
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Spain
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DNA, Bacterial
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Food Contamination
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Food Microbiology
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Polymerase Chain Reaction
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Polymorphism, Restriction Fragment Length
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Random Amplified Polymorphic DNA Technique
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Lactuca
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Derechos de uso:
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Reserva de todos los derechos
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Fuente:
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International Journal of Food Microbiology. (issn:
0168-1605
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DOI:
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10.1016/j.ijfoodmicro.2010.11.018
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Editorial:
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Elsevier
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Versión del editor:
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https://dx.doi.org/10.1016/j.ijfoodmicro.2010.11.018
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Código del Proyecto:
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info:eu-repo/grantAgreement/MICINN//AGL2008-05275-C03-02/ES/ANALISIS INTEGRADO DE RIESGOS EN AGUA Y ALIMENTOS PARA BACTERIAS PATOGENAS EMERGENTES POR METODOS MOLECULARES: DESINFECCION, SUPERVIVENCIA Y TRAZABILIDAD/
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Agradecimientos:
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This work was supported by Ministerio de Ciencia e Innovacion, Spain (Research Project AGL2008-05275-C03-02, national and FEDER fundings).
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Tipo:
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Artículo
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