PMID- 32603757
OWN - NLM
STAT- MEDLINE
DCOM- 20210721
LR  - 20210721
IS  - 1872-8359 (Electronic)
IS  - 0167-7012 (Linking)
VI  - 175
DP  - 2020 Aug
TI  - Efficiency of fluorescence in situ hybridization (FISH) method for the rapid 
      detection of Salmonella in minced lamb meat: Method analysis and optimization.
PG  - 105989
LID - S0167-7012(19)30677-3 [pii]
LID - 10.1016/j.mimet.2020.105989 [doi]
AB  - Salmonella contamination has been always regarded as one of the main issues in 
      different food products especially fresh meat, while its detection time is 
      normally beyond the shelf life of fresh products. In this paper, a 16S RNA based 
      FISH method was developed for the detection of Salmonella in minced lamb meat. 
      The parameters affecting the method including temperature, probe, salt and 
      formamide concentrations, were optimized for FISH efficiency. Then the method was 
      used to detect Salmonella in culture media and in minced lamb samples at the 
      presence or absence of other pathogenic bacteria. The optimized condition 
      included the probe concentration of 50 micromolar, salt concentration of 0.464 M, 
      formamide concentration of 35%, and temperature of 60  degrees C. The optimized method 
      could successfully reveal the presence of Salmonella in samples with a complex 
      environment. The study showed that FISH could be a reliable method for the rapid 
      and accurate detection of Salmonella in minced lamb, provided that the method 
      parameters are at their optimal values. This method can be suggested as a 
      convenient, rapid, and reliable method for safety assurance of fresh meat.
CI  - Copyright (c) 2020 Elsevier B.V. All rights reserved.
FAU - Salimi, Ghazaleh
AU  - Salimi G
AD  - Bioprocessing and Biodetection Lab, Department of Food Science and Technology, 
      University of Tehran, Karaj, Iran.
FAU - Mousavi, Zeinab E
AU  - Mousavi ZE
AD  - Bioprocessing and Biodetection Lab, Department of Food Science and Technology, 
      University of Tehran, Karaj, Iran. Electronic address: zeinab.mosavi@ut.ac.ir.
FAU - Kiani, Hossein
AU  - Kiani H
AD  - Bioprocessing and Biodetection Lab, Department of Food Science and Technology, 
      University of Tehran, Karaj, Iran.
LA  - eng
PT  - Journal Article
DEP - 20200627
PL  - Netherlands
TA  - J Microbiol Methods
JT  - Journal of microbiological methods
JID - 8306883
SB  - IM
MH  - Food Contamination/*analysis
MH  - Food Microbiology/*methods
MH  - In Situ Hybridization, Fluorescence/*methods
MH  - Red Meat/*microbiology
MH  - Salmonella/*isolation & purification
OTO - NOTNLM
OT  - Efficiency
OT  - Fluorescence in situ hybridization
OT  - Minced lamb
OT  - Optimization
OT  - Salmonella
COIS- Declaration of Competing Interest None.
EDAT- 2020/07/01 06:00
MHDA- 2021/07/22 06:00
CRDT- 2020/07/01 06:00
PHST- 2019/08/10 00:00 [received]
PHST- 2020/06/17 00:00 [revised]
PHST- 2020/06/19 00:00 [accepted]
PHST- 2020/07/01 06:00 [pubmed]
PHST- 2021/07/22 06:00 [medline]
PHST- 2020/07/01 06:00 [entrez]
AID - S0167-7012(19)30677-3 [pii]
AID - 10.1016/j.mimet.2020.105989 [doi]
PST - ppublish
SO  - J Microbiol Methods. 2020 Aug;175:105989. doi: 10.1016/j.mimet.2020.105989. Epub 
      2020 Jun 27.