Rapid quantification of coliforms in ready‐to‐eat foods using lateral‐flow immunochromatographic assay
Rapid quantification of coliforms in ready‐to‐eat foods using lateral‐flow immunochromatographic assay
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DOI：
10.1111/jfs.12835
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发表时间：
2020-10
影响因子：
2.4
通讯作者：
T. Tominaga
中科院分区：
文献类型：
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作者：
T. Tominaga
糕点中大肠菌群污染的程度是根据培养时间来估计的，直到用侧流免疫层析测定法（LFIA）获得阳性结果。在腐败糕点中检测到大肠菌群柠檬酸杆菌属、克罗伊氏杆菌属、肠杆菌属、克雷伯氏菌属、克鲁维氏菌属、泛菌属、拉乌尔氏菌属和沙雷氏菌属，如新一代测序所确定。使用识别上述属的抗体构建侧流测试条。在初始接种浓度为3.8、2.8、1.8和0.8 log 10（cfu/ml）时，LFIA阳性检测所需的培养时间分别为0、3、6和9 h。在被>5.0、3.0-5.0、2.0-3.0 log 10（cfu/g）大肠菌群污染的糕点中，样品分别从3、6和9小时培养物变为LFIA阳性。对于大肠菌群污染<2.0 log 10（cfu/g）的糕点，LFIA显示阴性。培养前初始大肠菌群含量的定量分类预测准确率为87%。这种新方法可用于监测其他即食消费品的食品安全。
The degree of coliform contamination in pastries was estimated based on culturing times until positive results were obtained with the lateral‐flow immunochromatographic assay (LFIA). Coliform generaCitrobacter, Cronobacter, Enterobacter, Klebsiella, Kluyvera, Pantoea, Raoultella, andSerratiawere detected in spoiled pastries, as established with next‐generation sequencing. A lateral‐flow test strip was constructed using antibodies recognizing the above genera. The culture times required for positive detection with LFIA were 0, 3, 6, and 9 hr at initial inoculation concentrations of 3.8, 2.8, 1.8, and 0.8 log10(cfu/ml), respectively. In pastries contaminated with >5.0, 3.0–5.0, 2.0–3.0 log10(cfu/g) coliform bacteria, samples became LFIA‐positive from 3, 6, and 9 hr culture, respectively. LFIA showed negative for pastries with <2.0 log10(cfu/g) coliform contamination. The quantitative category of initial coliform content before culture was predictable with 87% accuracy. This novel method can be applied to monitor food safety of other ready‐to‐eat consumables.