Ag3PO4/Ag nanocomposite for selective and sensitive cyanide determination in food samples through catalytical colorimetry using a paper-based test kit

2022 ◽  
pp. 131351
Author(s):  
Nutthaporn Malahom ◽  
Purim Jarujamrus ◽  
Wipark Anutrasakda ◽  
Atitaya Siripinyanond ◽  
Maliwan Amatatongchai ◽  
...  
Keyword(s):  
Food Samples ◽  
Test Kit

scholarly journals Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

2018 ◽  
Vol 6 (1) ◽  
pp. 61 ◽  
Author(s):  
Pınar Şanlıbaba ◽  
Başar Uymaz Tezel
Keyword(s):  
Listeria Monocytogenes ◽  
Raw Milk ◽  
Common Species ◽  
Food Samples ◽  
Pasteurized Milk ◽  
Listeria Species ◽  
Test Kit ◽  
White Cheese ◽  
Listeria Welshimeri

The objective of this study was to determine the prevalence of Listeria species, specifically Listeria monocytogenes, in raw milk, pasteurized milk, white cheese, and homemade cheese. A total of 200 food samples were collected and analyzed to examine the presence of Listeria spp. The EN ISO 11290-1 method was used for isolation of Listeria. API Listeria test kit was used for biochemically characterization. Listeria spp. were isolated in 25 of the 200 samples (12.5%). The largest number of Listeria spp. was detected in homemade cheese (24%), followed by raw milk (18%), and white cheese (8%). Listeria spp. were not isolated from the pasteurized milk. The most common species isolated were Listeria innocua (5.5%); the remaining Listeria isolates were Listeria ivanovi (3.5%), Listeria welshimeri (3%), and Listeria monocytogenes (0.5%). Listeria monocytogenes was detected in only raw milk.

scholarly journals Rapid detection of Clostridium perfringens in food by loop-mediated isothermal amplification combined with a lateral flow biosensor

PLoS ONE ◽  
2021 ◽  
Vol 16 (1) ◽  
pp. e0245144
Author(s):  
Thanawat Sridapan ◽  
Wanida Tangkawsakul ◽  
Tavan Janvilisri ◽  
Wansika Kiatpathomchai ◽  
Sirintip Dangtip ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Culture Method ◽  
Food Samples ◽  
Cross Reactivity ◽  
Lateral Flow ◽  
Isothermal Amplification ◽  
Bacterial Strains ◽  
Commercial Test ◽  
Loop Mediated Isothermal Amplification ◽  
Test Kit

Clostridium perfringens is a key anaerobic pathogen causing food poisoning. Definitive detection by standard culture method is time-consuming and labor intensive. Current rapid commercial test kits are prohibitively expensive. It is thus necessary to develop rapid and cost-effective detection tool. Here, loop-mediated isothermal amplification (LAMP) in combination with a lateral-flow biosensor (LFB) was developed for visual inspection of C. perfringens-specific cpa gene. The specificity of the developed test was evaluated against 40 C. perfringens and 35 other bacterial strains, which showed no cross-reactivity, indicating 100% inclusivity and exclusivity. LAMP-LFB detection limit for artificially contaminated samples after enrichment for 16 h was 1–10 CFU/g sample, which was comparable to the commercial real-time PCR kit. The detection performance of LAMP-LFB was also compared to culture-based method using 95 food samples, which revealed the sensitivity (SE), specificity (SP) and Cohen's kappa coefficient (κ) of 88.0% (95% CI, 75.6%-95.4%), 95.5% (95% CI, 84.8%-99.4%) and 0.832 (95% CI, 0.721–0.943), respectively. Area under the receiver operating characteristic (ROC) curve was 0.918 (95% CI, 0.854–0.981), indicating LAMP-LFB as high relative accuracy test. In conclusion, LAMP-LFB assay is a low-cost qualitative method and easily available for routine detection of C. perfringens in food samples, which could serve as an alternative to commercial test kit.

scholarly journals Pembuatan Teskit Boraks dalam Upaya Efisiensi Penggunaan Bahan dan Alat Laboratorium

2020 ◽  
Vol 2 (2) ◽  
pp. 58-63
Author(s):  
S Sulistyawati ◽  
Widyaningsih Wiyati
Keyword(s):  
Filter Paper ◽  
Food Samples ◽  
The Body ◽  
Sweet Potatoes ◽  
Simple Method ◽  
Test Kit ◽  
Long Time ◽  
Purple Sweet Potato ◽  
Flame Method ◽  
Cutting Boards

Borax is a carcinogenic compound which is dangerous to the body. The flame method is one of the qualitative laboratory testing that usually used to determine the Borax compound in food. The method not only needs H2SO4, methanol, furnace equipment which is prices, but also needs long time because of the graying process. The research aims to make a simple borax test kit (simple method) by extracting anthocyanin substances on the skin of purple sweet potatoes and testing the borax compound in food samples. Materials and tools used are purple sweet potato skin, 96% ethanol, filter paper, knives, cutting boards, measuring cups, beaker glass, food scales and petri dishes. The results of the borax test kit that have been made are then tested using the borax standard as the gold standard and it showed that there was color changing of the test kit, i.e from pink to blue. The borax test kit was also tested on four food samples that possibly contained borax, i.e gendar crackers, white tofu, meatballs and noodles. Gendar crackers was the only food sample that contain borax. Therefore, it was concluded that the borax test kit made from filter paper containing anthocyanin can be used as an alternative tool in qualitatively testing of borax in food

Direct Enumeration of Escherichia coli O157:H7 from Petrifilm™ EC Count Plates Using the Petrifilm™ Test Kit — HEC Without Sample Pre-Enrichment

1994 ◽  
Vol 57 (10) ◽  
pp. 859-864 ◽  
Author(s):  
MELISSA L. CALICCHIA ◽  
JANICE D. REGER ◽  
CONNIE I. N. WANG ◽  
DARYL W. OSATO
Keyword(s):  
Escherichia Coli ◽  
Package Insert ◽  
Raw Milk ◽  
Total Coliform ◽  
Food Samples ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Surface Samples ◽  
Test Kit ◽  
Cutting Boards

Enumeration of Escherichia coli O157:H7 from Petrifilm™ E. coli (PEC) Count plates was studied incorporating the Petrifilm™ -HEC kit without sample pre-enrichment. Samples containing various E. coli O157:H7 inoculum levels were plated according to PEC package insert instructions. Plates were incubated at 32°C for dairy products and at 35°C for other samples. Total coliform, E. coli and E. coli O157:H7 levels were quantified in both control and inoculated samples. The average recovery from various food matrices was 74.8%. Food samples included retail soft cheese, clams, ground beef, chicken, salad mix, apple juice, cantaloupe and raw milk. The overall recovery was also determined on surface samples including cutting boards and preparation tables, at 116.3%. Results suggest that enumeration of E. coli O157:H7 from PEC Count plates is possible for products containing background coliforms as high as 40,000 colony forming units (CFU)/g, and with minimal background coliforms at <10 CFU/g. This method is a fast and efficient means of quantifying levels of presumptive positive E. coli O157:H7 from PEC Count plates.

Alterations in Ultrastructure of Skeletal Muscle From Newborn Guinea Pigs Following in Utero Exposure to Ethanol

1985 ◽  
Vol 43 ◽  
pp. 686-687
Author(s):  
C. Uphoff ◽  
C. Nyquist-Battie ◽  
T.B. Cole
Keyword(s):  
Skeletal Muscle ◽  
Guinea Pigs ◽  
Muscle Development ◽  
In Utero ◽  
Ethanol Exposure ◽  
Prenatally Exposed ◽  
Chronic Alcoholic ◽  
Test Kit ◽  
Food And Water Intake ◽  
Post Intubation

Ultrastructural alterations of skeletal muscle have been observed in adult chronic alcoholic patients. However, no such study has been performed on individuals prenatally exposed to ethanol. In order to determine if ethanol exposure in utero in the latter stages of muscle development was deleterious, skeletal muscle was obtained from newborn guinea pigs treated in the following manner. Six Hartly strain pregnant guinea pigs were randomly assigned to either the ethanol or the pair-intubated groups. Twice daily the 3 ethanol-treated animals were intubated with Ensure (Ross Laboratories) liquid diet containing 30% ethanol (6g/Kg pre-pregnant body weight per day) from day 35 of gestation until parturition at day 70±1 day. Serum ethanol levels were determined at 1 hour post-intubation by the Sigma alcohol test kit. For pair-intubation the Ensure diet contained sucrose substituted isocalorically for ethanol. Both food and water intake were monitored.

KEJADIAN LUAR BIASA KERACUNAN “CUMI-CUMIAN” DI SEKOLAH DASAR NEGERI 1 TRASAN BANDONGAN KABUPATEN MAGELANG

2018 ◽  
Vol 7 (2) ◽  
pp. 131-136
Author(s):  
Nasir Ahmad
Keyword(s):  
Abdominal Pain ◽  
Bacillus Cereus ◽  
Rhodamine B ◽  
Attack Rate ◽  
Food Poisoning ◽  
Health Department ◽  
Analysis Data ◽  
Food Samples ◽  
Bivariate Analysis ◽  
School Committee

Background: On May 4th, 2016, at 12:30 district surveillance officer of Magelang Health Department received reports from Public Health Center of Bandongan about 21 students of SDN 1 Trasan who suffered from the same food-poisoning symptoms. Objective: Investigation was carried out to identify the source, how it spread and how to control it. Methods: This study used descriptive analytic and mapping the cases distribution location. The case was people experiencing symptoms of dizziness or abdominal pain or nausea or vomiting. Data analysis was done by using bivariate analysis. Data collection were done through interviews, observations and laboratory tests on the food samples. Results: The case was 50 students (from 1-6 grade students). The perceived symptoms were dizziness (77%), nausea (42%), abdominal pain (40%) and vomiting (8%). Attack rate found ranged from 14.3% to 60% with the highest Attack rate found on class three (60%). The incubation period of 15-240 minutes (mean 72.3 minutes). Calamari like positive Bacillus cereus and Rhodamine-B 10 mg/kg. Conclusion: The outbreak of food poisoning because calamari like contaminated Bacillus cereus. We suggested the school committee to provide the socialization of harmful food for the students. The teachers should restrict the permission for the food vendor to sell at school.   Keywords: Bacillus cereus, , Food Poisoning, Outbreak, Rhodamine B, School Food

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