Figure 4 - uploaded by Kamil Al-Jobori
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DNA bands extracted from food, beverage and ice cream samples using Genomic DNA extraction Kit (agarose 1%, TBE buffer (1X), 5V/Cm for 1h stained with ethidium bromide).
Source publication
In this study, Polymerase chain reaction (PCR) was compared to culture method to determine the presence of Salmonella typhimurium in selected food, beverage and ice cream in Baghdad, Iraq. A total of 400 different food samples were collected, including 25 sample each of Frozen meat, Minced meat, Frozen Chicken, Hamburger, Basturma, Fresh Kebab, Sal...
Citations
... Several undesirable microorganisms such as Escherichia coli, Enterobacter aerogenes, Shigella spp., and Salmonella spp. have occasionally been isolated from tabbouleh (Al Jobori and Al-Bakri, 2015;Khiyami et al., 2011). This type of salad can support microbial growth because it is a good source of nutrients, has high water activity (a w ) and is often prepared without controlling the pH ( Al-Jobori and AlBakri, 2015;Khiyami et al., 2011). ...
The objective of the current study was to evaluate the antimicrobial action of different concentrations of acetic (0.3% and 0.4%) or citric (1% and 1.4%) acids and their combinations (1% citric acid plus 0.4% acetic acid and 1.4% citric acid plus 0.3% acetic acid) against Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in tabbouleh salad stored at 21, 10 and 4 °C. Acetic acid was more inhibitory toward S. Typhimurium and E. coli O157:H7 than citric acid at 21 °C; S. Typhimurium and E. coli O157:H7 cells were not detected in tabbouleh treated with 0.4% acetic acid after 5 and 7 days, respectively. The combined effect of acetic and citric acid was synergistic against S. Typhimurium, and E. coli O157:H7, but not against S. aureus. The combinations of acetic and citric acids reduced S. Typhimurium, and E. coli O157:H7 to below the detection levels after 2 and 3 days at 21 °C, respectively. However, these treatments significantly reduced S. aureus numbers compared to the control at tested temperatures by the end of storage. Acetic and citric acids have the potential to be used in tabbouleh salad to reduce the risk from S. Typhimurium, E. coli O157:H7 and S. aureus.
... In Iraq and many countries, foodborne pathogens and microbial food safety indicators that are prevalent in poultry, especially, Salmonella, Listeria monocytogenes, and Escherichia coli, have been reported (Kupradit et al., 2013, Rodpai et al., 2013,Saeed et al., 2013, Zhao et al., 2014, Adwan et al., 2015, AL-Jobori and AL-Bakri, 2015,Nguyen et al., 2015, Hassan and Hama Saleh,2016.To minimize the prevalence of foodborne diseases and reduce microbial contamination in food supplies, effectively monitoring the occurrence and distribution of bacterial pathogens in food is essential. ...
Salmonella is a major cause of foodborne illness throughout the world and has resulted in a serious of public health issues over the past decades. The conventional culture methods for Salmonella detection are laborious and time-consuming; thus a variety of new methods have been developed to enable rapid detection. Among them, immuno- and nucleic acid-based methods are fast developing because the advancing of molecular science provides more target antibodies and genes for Salmonella detection. These new targets might enable a lower detection limit and higher sensitivity/specificity and, therefore shorten the detection period while ensuring the detection accuracy. This review emphasizes the effect of current immuno- and nucleic acid-based techniques for Salmonella detection. The target antibodies and target genes identified and applied during the latest research are also listed out as a reference. Besides, the main features of various immune- and nucleic acid-based techniques used for Salmonella detection in food are also summarized and compared. This review would provide the in-time and comprehensive guidance to achieve rapid and accurate detection of foodborne Salmonella.
