Using peptide nucleic acid fluorescence in situ hybridization (PNA-FISH) to detect Campylobacter spp. in food samples

• Tipo: Artigo em Revista Científica Internacional
• Data: 2024-04-15

Autores

Laura Cerqueira (Autor) FEUP; Ricardo Oliveira (Autor) Outra; Ana Barbosa (Autor) Outra; Mário Sousa (Autor) Outra; Azevedo, NF (Autor) FEUP; Almeida, C (Autor) Outra

Revista

Título: LWT - Food Science and Technology

Vol. 198

ISSN: 0023-6438

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-010-4XQ

DOI: 10.1016/j.lwt.2024.115922

Abstract (EN): Foodborne diseases have a considerable negative impact on socioeconomic development globally and are an important cause of morbidity and mortality. Among the foodborne bacterial pathogens, Campylobacter spp. is recognized as the leading cause of foodborne illness. Fluorescent in situ hybridization using nucleic acid mimics (NAM-FISH) as probes, in particular peptide nucleic acid (PNA) probes, is a molecular technique that has emerged as an essential and resourceful tool for bacterial detection. Here, we applied a PNA-FISH methodology, including pre-enrichment culture, for the specific detection of Campylobacter spp. in food matrices, more specifically fresh raw broiler meat and fresh raw pork. New PNA probes, including a blocker probe, have been designed for a 23S rRNA sequence. The PNA-FISH technique presented sensitivity and specificity values of 92.0% and 96.9%, respectively. In food matrcies, the best detection condition was achieved with a pre-enrichment of 48 h in Bolton broth, allowing a detection limit of 1 CFU/25 g. Compared to the ISO 10272-1:2017 reference method, this methodology showed similar performance in food matrices. The present study revealed that the developed PNA-FISH method is a promising alternative for detecting Campylobacter spp. in food samples.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9