scholarly journals Salmonella Detection Methods for Food and Food Ingredients

10.5772/29526 ◽  
2012 ◽  
Author(s):  
Joseph A. ◽  
Carlos G.
Keyword(s):  
Detection Methods ◽  
Food Ingredients

scholarly journals Detection of Genetically Modified Organisms in Foods by Protein- and DNA-Based Techniques: Bridging the Methods

2002 ◽  
Vol 85 (3) ◽  
pp. 787-791 ◽  
Author(s):  
Gert van Duijn ◽  
Ria van Biert ◽  
Henriette Bleeker-Marcelis ◽  
Ineke van Boeijen ◽  
Abdi Jama Adan ◽  
...  
Keyword(s):  
Genetically Modified Organisms ◽  
Matrix Effects ◽  
Polyclonal Antibodies ◽  
Genetically Modified ◽  
False Negative ◽  
Detection Methods ◽  
Vegetable Crops ◽  
Food Ingredients ◽  
Negative Results ◽  
Maize Varieties

Abstract According to European Commission (EC) Regulation 1139/98, foods and food ingredients that are to be delivered to the final consumer in which either protein or DNA resulting from genetic modification is present, shall be subject to additional specific labeling requirements. Since 1994, genetically altered tomatoes, squash, potatoes, canola, cotton, and soy have been on the market. Recently, insect-resistant and herbicide-tolerant maize varieties have been introduced. Soy and maize are 2 of the most important vegetable crops in the world. During the past 4 years, both protein- and DNA-based methods have been developed and applied for detection of transgenic soy and maize, and their derivatives. For protein-based detection, specific monoclonal and polyclonal antibodies have been developed; for immunochemical detection, Western blot analysis and enzyme-linked immunosorbent assays are the most prominent examples. For detection of genetically modified organisms (GMOs) at the level of DNA, polymerase chain reaction-based methods are mainly used. For these reactions, highly specific primer sets are needed. This study compares the principally different methods. Specificity of methods and the possible risks of false-positive or false-negative results are considered in relation to sampling, matrix effects, and food processing procedures. In addition, quantitative aspects of protein- and DNA-based GM detection methods are presented and discussed. This is especially relevant as EC regulation 49/2000, which defines a threshold for an unintentional comingling of 1%, came into force on April 10, 2000.

scholarly journals Current PCR Methods for the Detection, Identification and Quantification of Genetically Modified Organisms(GMOs): a Brief Review

2000 ◽  
Vol 19 (2) ◽  
pp. 85-96 ◽  
Author(s):  
F Gadani ◽  
G Bindler ◽  
H Pijenburg ◽  
L Rossi ◽  
J Zuber
Keyword(s):  
Dna Sequences ◽  
Method Development ◽  
Genetically Modified Organisms ◽  
Genetically Modified ◽  
Value Added ◽  
Detection Methods ◽  
Agricultural Crops ◽  
The European Union ◽  
Gmo Detection ◽  
Food Ingredients

AbstractAnalytical methods based on the polymerase chain reaction (PCR) technology are increasingly used for the detection of deoxyribonucleic acid (DNA) sequences associated with genetically modified organisms (GMOs). In the European Union and Switzerland, mandatory labeling of novel foods and food ingredients consisting of, or containing GMOs is required according to food regulations and is triggered by the presence of newly introduced foreign DNA sequences, or newly expressed proteins. In order to meet regulatory and consumer demand, numerous PCR-based methods have been developed which can detect, identify and quantify GMOs in agricultural crops, food and feed. Moreover, the determination of genetic identity allows for segregation and traceability (identity preservation) throughout the supply chain of GM crops that have been enhanced with value-added quality traits. Prerequisites for GMO detection include a minimum amount of the target gene and prior knowledge of the type of genetic modification, such as virus or insect resistance traits, including controlling elements (promoters and terminators). Moreover, DNA extraction and purification is a critical step for the preparation of PCR-quality samples, particularly for processed agricultural crops such as tobacco. This paper reviews the state-of-the-art of PCR-based method development for the qualitative and quantitative determination and identification of GMOs, and includes a short summary of official and validated GMO detection methods.

DNA nick end labeling: a reliable marker for apoptosis?

1995 ◽  
Vol 53 ◽  
pp. 962-963
Author(s):  
Anne F. Bushnell ◽  
Sarah Webster ◽  
Lynn S. Perlmutter
Keyword(s):  
Cell Death ◽  
Cultured Cells ◽  
Apoptotic Cell ◽  
Morphological Characteristics ◽  
Detection Methods ◽  
Tissue Preparation ◽  
Preparation Methods ◽  
Dna Laddering ◽  
Disease States ◽  
Reliable Marker

Apoptosis, or programmed cell death, is an important mechanism in development and in diverse disease states. The morphological characteristics of apoptosis were first identified using the electron microscope. Since then, DNA laddering on agarose gels was found to correlate well with apoptotic cell death in cultured cells of dissimilar origins. Recently numerous DNA nick end labeling methods have been developed in an attempt to visualize, at the light microscopic level, the apoptotic cells responsible for DNA laddering.The present studies were designed to compare various tissue processing techniques and staining methods to assess the occurrence of apoptosis in post mortem tissue from Alzheimer's diseased (AD) and control human brains by DNA nick end labeling methods. Three tissue preparation methods and two commercial DNA nick end labeling kits were evaluated: the Apoptag kit from Oncor and the Biotin-21 dUTP 3' end labeling kit from Clontech. The detection methods of the two kits differed in that the Oncor kit used digoxigenin dUTP and anti-digoxigenin-peroxidase and the Clontech used biotinylated dUTP and avidinperoxidase. Both used 3-3' diaminobenzidine (DAB) for final color development.

Luminography – an Alternative Assay for Detection of von Willebrand Factor Multimers

1988 ◽  
Vol 60 (02) ◽  
pp. 133-136 ◽  
Author(s):  
R Schneppenheim ◽  
H Plendl ◽  
U Budde
Keyword(s):  
Von Willebrand Factor ◽  
Gel Electrophoresis ◽  
Detection Methods ◽  
Agarose Gel ◽  
Agarose Gel Electrophoresis ◽  
Luminescence Assay ◽  
Von Willebrand ◽  
Willebrand Factor

SummaryA luminescence assay was adapted for detection of von Willebrand factor multimers subsequent to SDS-agarose gel electrophoresis and electroblotting onto nitrocellulose. The method is as fast as chromogenic detection methods and appears to be as sensitive as autoradiography without the disadvantages of the latter.

Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

2020 ◽  
Vol 29 (11) ◽  
pp. 45-49
Author(s):  
L.N. Fedyanina ◽  
◽  
E.S. Smertina ◽  
V.A. Lyakh ◽  
A.E. Elizarova ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Scientific Literature ◽  
Consumer Demand ◽  
Raw Materials ◽  
Plant Materials ◽  
Food Ingredients ◽  
Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

EVALUATION OF THE ISOLATION AND DETECTION METHODS FOR SALMONELLA SPP. FROM EGG SHELL CONTAMINATION USING MULTIPLEX PCR.

2015 ◽  
Vol 14 (1) ◽  
pp. 282-288
Author(s):  
Israa Adnan Ibraheam Al-Baghdady ◽  
Ashwak Bassim Jassim ◽  
Zainab Khudher Ahmed
Keyword(s):  
Multiplex Pcr ◽  
Detection Methods ◽  
Salmonella Spp ◽  
Egg Shell
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