Thin agar layer- versus most probable number-PCR to enumerate viable and stressed (Articolo in rivista)

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Label
  • Thin agar layer- versus most probable number-PCR to enumerate viable and stressed (Articolo in rivista) (literal)
Anno
  • 2012-01-01T00:00:00+01:00 (literal)
Alternative label
  • Fusco V.; Riccardi M.; Quero G.M. (2012)
    Thin agar layer- versus most probable number-PCR to enumerate viable and stressed
    in International journal of food microbiology; Elsevier BV, Amsterdam (Paesi Bassi)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Fusco V.; Riccardi M.; Quero G.M. (literal)
Pagina inizio
  • 1 (literal)
Pagina fine
  • 8 (literal)
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  • 159 (literal)
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  • 8 (literal)
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • CNR-ISPA Bari CNR-ISAFoM Ercolano Università Degli Studi di Napoli Federico II Dipartimento di Scienze degli Alimenti (literal)
Titolo
  • Thin agar layer- versus most probable number-PCR to enumerate viable and stressed (literal)
Abstract
  • A mid-log phase broth culture of Escherichia (E.) coli O157:H7 381 (final concentration 104 cfu/mL) was monitored by conventional liquid- and solid-based enumeration techniques combined with PCR while it was subjected to thermal stress in gradually more complex systems (i.e., Tryptone Soya Broth, pasteurized milk and during lab-scale productions of a pasta filata fior di latte cheese obtained from raw or pasteurized milk). Our results highlighted: i) the incapability of the selective medium, ii) the effectiveness of the thin agar layer-PCR method, and iii) the effectiveness of the most probable number (MPN)-PCR method (in comparison with both plating-based methods) in recovering and selectively counting viable and stressed or injured E. coli O157:H7. Moreover, MPN-PCR was superior to both plating-based methods in terms of speed and easiness to get results. The thermal stresses herein applied (heating at 55 °C for 5 and 8 min) were less effective on the pasteurized milk than on the Tryptone Soya Broth and the pathogen was more protected in the raw milk-based matrices than in the pasteurized ones. Moreover, given the contamination level (104 cfu/mL of milk) of the strain, the temperature/time of stretching and the hardening and brining conditions herein used, the complete inactivation of the pathogen is not achievable. (literal)
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