Microfluidic rapid quantification of Salmonella enterica serovar Typhimurium collected from chicken meat using immunomagnetic separation after formaldehyde treatment
Microfluidic rapid quantification of Salmonella enterica serovar Typhimurium collected from chicken meat using immunomagnetic separation after formaldehyde treatment
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甲醛处理后使用免疫磁分离技术对从鸡肉中收集的鼠伤寒沙门氏菌进行微流控快速定量
DOI：
10.1111/ijfs.15251
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发表时间：
2021
期刊：
影响因子：
--
通讯作者：
Nobuyasu Yamaguchi
中科院分区：
文献类型：
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作者：
Yusuke Tokunaga;Yuki Wakabayashi;Shinya Yonogi;Mamoru Saito;Nobuyasu Yamaguchi
引起自限性胃肠炎的食源性病原体，如肠道沙门氏菌、鼠伤寒沙门氏菌，对食品安全和公众健康都很重要。需要对沙门氏菌复合食品基质进行检测，以便快速有效地监测受污染的食品。在本研究中，我们用免疫磁性分离法采集了甲醛处理后的鸡肉中的鼠伤寒沙门氏菌。收集鼠伤寒沙门氏菌细胞，用微流控装置或荧光显微镜进行定量。经甲醛处理后的免疫磁分离，显微镜计数回收率为77(±5)%，微流控计数回收率为63(±9)%。根据荧光显微镜图像，从收集的细胞悬浮液中有效地去除了食物基质。微流控装置和荧光显微镜检测的鼠伤寒沙门氏菌细胞数在3.3(±0.5)×10 3~1.2(±0.5)×10 6个g−1之间具有良好的相关性(R2=0.0 5)。本方法可在3~4h内定量检测鼠伤寒沙门氏菌，可用于食品质量控制和食源性疾病预防的微生物风险评估。
Foodborne pathogens such asSalmonella enterica serovarTyphimurium, which cause self-limiting gastroenteritis, are important in food safety and public health. Detection ofSalmonellain complex food matrices is required for rapid and effective monitoring of contaminated food products. In this study, we collectedSalmonellaTyphimurium in chicken using immunomagnetic separation after formaldehyde treatment. CollectedSalmonellaTyphimurium cells were then quantified microfluidic device or fluorescence microscopy. The recovery ratio obtained with immunomagnetic separation after formaldehyde treatment was 77 (±5)% for the microscope count and 63 (±9)% for the microfluidic count. According to the fluorescence microscope images, the food matrix was effectively removed from the collected cell suspension. The counts ofSalmonellaTyphimurium cells obtained by the microfluidic device and fluorescence microscope were closely correlated (R2= 0.993) with a range of 3.3 (±0.5) × 103to 1.2 (±0.5) × 106cells g−1. Our method provides quantitative detection ofSalmonellaTyphimurium within 3–4 h and could be used to efficiently evaluate microbial risk of quality control of foodstuffs and prevention of foodborne disease.