Food-Borne Pathogens: Methods and Protocols

ISBN-13: 9781617375859 / Angielski / Miękka / 2010 / 268 str.

Catherine Adley

Opis

A collection of readily reproducible classic and emerging molecular methods for the laboratory isolation and identification of the pathogens, viruses, and parasites that cause food-borne disease. Among the pathogens covered are specific bacteria, including Salmonella spp, Campylobacter spp., Listeria spp., and Bacillus spp.; viruses, including noroviruses and enteroviruses; and parasites, including Cryptosporidium and seafood nematode worms. The protocols follow the successful Methods in Biotechnology series format, each offering step-by-step laboratory instructions, an introduction outlining the principles behind the technique, lists of the necessary equipment and reagents, and tips on troubleshooting and avoiding known pitfalls."

Spis treści

Part I. The Bacteria Detection of Hemolysins in Aeromonas spp. Isolates From Food Sources: PCR Analysis and Biological Activity Rosabel Falcón, Tatiana d'Albuquerque e Castro, Maria das Graças de Luna, Angela Corrêa de Freitas-Almeida, and Tomomasa Yano Detection and Purification of Bacillus cereus Enterotoxins Toril Lindbäck and Per Einar Granum Campylobacter: Isolation, Identification, and Preservation Rachel Gorman and Catherine C. Adley Detection of Clostridium botulinum by Multiplex PCR in Foods and Feces Miia Lindström, Mari Nevas, and Hannu Korkeala Multiplex PCR for Specific Identification of Enterohemorrhagic Escherichia coli Strains in the O157:H7 Complex Peter C. H. Feng and Steven R. Monday PulseNet's Step-by-Step Laboratory Protocol for Molecular Subtyping of Listeria monocytogenes by Macrorestriction and Pulsed-Field Gel Electrophoresis Lewis M. Graves and Balasubramanian Swaminathan Plesiomonas shigelloides: Detection by PCR Ivan Ciznar, Carlos González-Rey, Karel Krovacek, and Anna Hostacka Pulsed-Field Gel Electrophoresis As a Molecular Technique in Salmonella Epidemiological Studies Rachel Gorman and Catherine C. Adley Kits for Detection of Food Poisoning Toxins Produced by Bacillus cereus and Staphylococcus aureus Moira M. Brett Microbiological and Molecular Methods to Identify and Characterize Toxigenic Vibrio cholerae From Food Samples Keya De, Ranjan K. Nandy, and G. Balakrish Nair HPLC Measurement of Aflatoxin B1 and Metabolites in Isolated Rat Hepatocytes Jennifer Colford Part II. The Viruses Detection of Noroviruses of Genogroups I and II in Drinking Water by Real-Time One-Step RT-PCR Christian M. Beuret Detection of Enteroviruses Miguel-Angel Jiménez-Clavero, Victoria Ley, Nuria Gómez, and Juan-CarlosSáiz Detection of Hepatitis A Virus and Rotavirus Using Nucleic Acid Sequence-Based Amplification Julie Jean and Ismaïl Fliss Part III. The Parasites Isolation and Characterization of Cathepsin-L1 Protease From Fasciola hepatica Excretory-Secretory Products for Serodiagnosis of Human Fasciolosis Sandra M. O'Neill, Grace Mulcahy, and John P. Dalton Molecular Biology Methods for Detection and Identification of Cryptosporidium Species in Feces, Water, and Shellfish Colm J. Lowery, L. Xiao, U. M. Ryan, James S. G. Dooley, B. Cherie Millar, and John E. Moore Molecular Identification of Nematode Worms From Seafood (Anisakis spp. and Pseudoterranova spp.) and Meat (Trichinella spp.) Giuseppe La Rosa, Stefano D'Amelio, and Edoardo Pozio Part IV. Parallel Studies to the Analysis of Food-Borne Pathogens Approaches to Developing Quantitative Risk Assessment Models Enda J. Cummins A Review of Surveillance Networks of Food-Borne Diseases Camelia Molnar, Rita Wels, and Catherine C. Adley Index

Blurb

The large-scale production and distribution of prepared foods have made rapid and accurate biological testing a daily necessity for the food industry. In Food-Borne Pathogens: Methods and Protocols, expert laboratory scientists describe in a readily reproducible format the classic and emerging molecular methods for the laboratory isolation and identification of the pathogens, viruses, and parasites that cause food-borne disease. Among the pathogens covered are specific bacteria, including Salmonella spp., Campylobacter spp., Listeria spp., and Bacillus spp.; viruses, including noroviruses and enteroviruses, and parasites, including Cryptosporidium and seafood nematode worms. The authors also review toxin detection kits, the use of high performance liquid chromatography, the proper control of bacterial storage conditions, and the importance of surveillance systems and risk assessment. The protocols follow the successful Methods in Biotechnology™ series format, each offering step-by-step laboratory instructions, an introduction outlining the principles behind the technique, lists of the necessary equipment and reagents, and tips on troubleshooting and avoiding known pitfalls.
Cutting-edge and highly practical, Food-Borne Pathogens: Methods and Protocols offers food technologists and research scientists alike an accessible source of molecular techniques currently being used and new methodologies for testing organisms that might not have been attempted previously.