Development of loop-mediated isothermal amplification assay for rapid screening of fungal contamination in pepper and paprika powder (Articolo in rivista)

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Label
  • Development of loop-mediated isothermal amplification assay for rapid screening of fungal contamination in pepper and paprika powder (Articolo in rivista) (literal)
Anno
  • 2014-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.3920/QAS2013.0266 (literal)
Alternative label
  • W.W. Zhang1,2, Y. Jin1, Z.M. Ye1, S.Y. Wang1, M. Solfrizzo3, X. Xu1,4 and X.F. Pei1,4* (2014)
    Development of loop-mediated isothermal amplification assay for rapid screening of fungal contamination in pepper and paprika powder
    in Quality assurance and safety of crops & foods (Online); WAGENINGEN ACADEMIC PUBLISHERS, POSTBUS 220, 6700 AE WAGENINGEN, NETHERLANDS, WAGENINGEN (Paesi Bassi)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • W.W. Zhang1,2, Y. Jin1, Z.M. Ye1, S.Y. Wang1, M. Solfrizzo3, X. Xu1,4 and X.F. Pei1,4* (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • 1Department of Public Health Laboratory Science, West China School of Public Health, Sichuan University, 17#, Section 3, Renmin Nan Lu, Chengdu, Sichuan 610041, China P.R.; 2Department of Public Health, Chengdu Medical College, 783#, Xindu Avenue, Xindu District, Chengdu, Sichuan 610500, China P.R.; 3National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), Via Amendola 122/o, 70126 Bari, Italy; 4Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, 16#, Section 3, Renmin Nan Lu, Chengdu, Sichuan 610041, China P.R. (literal)
Titolo
  • Development of loop-mediated isothermal amplification assay for rapid screening of fungal contamination in pepper and paprika powder (literal)
Abstract
  • Fungi cause hazards such as mildew, spoilage, and mycotoxins, so the Chinese government has formulated maximum level limits (MLs) for fungi in spices. However, the current standard culture-based detection method is time-consuming (5-7 days) and unsuitable for the rapid on-site screening of fungal contamination to facilitate immediate control measures. Therefore, we developed a loop-mediated isothermal amplification (LAMP) assay for the rapid (<4 h) screening of fungi at levels greater than or equal to those of Chinese MLs (104 cfu/g) in spices, without requiring any expensive instruments. Contaminated samples could be identified based on colour change that was visible to the naked eye. The specificity based on spiked sample experiments and comparisons with the traditional culture-based method demonstrated that this LAMP method could be applicable to the on-site testing of pepper and paprika powder samples, and it could also be used by laymen. Furthermore, this method could be applied to the rapid screening of fungal contamination in other spices, foods and feeds. In addition,Tween-20 was included in the assay to enhance the collection of fungus from sample suspensions. (literal)
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