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. 2015 Aug 28;4(3):5383.
doi: 10.4081/ijfs.2015.5383. eCollection 2015 Jun 30.

Evaluation of Two Loop-mediated Isothermal Amplification Methods for the Detection of Salmonella Enteritidis and Listeria Monocytogenes in Artificially Contaminated Ready-to-Eat Fresh Produce

Angeliki Birmpa  1 , Konstantinos Kalogeropoulos  1 , Petros Kokkinos  1 , Apostolos Vantarakis  1
Affiliations

Evaluation of Two Loop-mediated Isothermal Amplification Methods for the Detection of Salmonella Enteritidis and Listeria Monocytogenes in Artificially Contaminated Ready-to-Eat Fresh Produce

Angeliki Birmpa et al. Ital J Food Saf. .

Abstract

In the present study, the effectiveness of two loop-mediated isothermal amplification (LAMP) assays was evaluated. Samples of romaine lettuce, strawberries, cherry tomatoes, green onions and sour berries were inoculated with known dilutions (100-108 CFU/g of produce) of S. Enteritidis and L. monocytogenes. With LAMP, assay pathogens can be detected in less than 60 min. The limits of detection of S. Enteritidis and L. monocytogenes depended on the food sample tested and on the presence of enrichment step. After enrichment steps, all food samples were found positive even at low initial pathogen levels. The developed LAMP, assays, are expected to become a valuable, robust, innovative, powerful, cheap and fast monitoring tool, which can be extensively used for routine analysis, and screening of contaminated foods by the food industry and the Public Food Health Authorities.

Keywords: Listeria; Loop-mediated isothermal amplification (LAMP); Ready-to-eat fresh produce; Salmonella.

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Conflict of interest statement

the authors declare no potential conflict of interest.

Figures

Figure 1.
Figure 1.
Flowchart of loop-mediated isothermal amplification/International Organization for Standardization methods for Salmonella Enteritidis detection.
Figure 2.
Figure 2.
Flowchart of loop-mediated isothermal amplification/International Organization for Standardization methods for Listeria monocytogenes detection.
Figure 3.
Figure 3.
Loop-mediated isothermal amplification products after SYBR green addition and observation under ultra-violet light: ready to eat romaine lettuce at day 0 for Salmonella Enteritidis A) and Listeria monocytogenes (B).
Figure 4.
Figure 4.
Loop-mediated isothermal amplification results detected by agarose gel electrophoresis: ready to eat romaine lettuce at day 0 for Salmonella Enteritidis A) and Listeria monocytogenes (B). L, 100bp Ladder; N, negative control; 100-108, decimal dilutions of Salmonella Enteritidis loop-mediated isothermal amplification amplicons.
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