DNA probe analysis for the carriage of enterotoxigenic Clostridium perfringens in feces of a Mexican subpopulation

1999 ◽  
Vol 35 (2) ◽  
pp. 101-104 ◽  
Author(s):  
Manuela Vela ◽  
Norma L Heredia ◽  
Peter Feng ◽  
J.Santos Garcı́a-Alvarado
Keyword(s):  
Clostridium Perfringens ◽  
Dna Probe ◽  
Probe Analysis

Evaluation of Bacterial Dna Probe Analysis in Valvular Heart Disease

2003 ◽  
Vol 104 (s48) ◽  
pp. 4P-4P
Author(s):  
R. Watkin ◽  
S. Lang ◽  
P.A. Lambert ◽  
W.A. Littler ◽  
T.S.J. Elliott
Keyword(s):  
Heart Disease ◽  
Valvular Heart Disease ◽  
Dna Probe ◽  
Bacterial Dna ◽  
Probe Analysis

DNA Probe Analysis of Microbial Community Selected in Field by Long-Term 2,4-D Application

1995 ◽  
Vol 59 (6) ◽  
pp. 1581-1587 ◽  
Author(s):  
J. O. Ka ◽  
P. Burauel ◽  
J. A. Bronson ◽  
W. E. Holben ◽  
J. M. Tiedje
Keyword(s):  
Microbial Community ◽  
Dna Probe ◽  
Probe Analysis

Detection of Enterotoxigenic Clostridium perfringens in Spices Used in Mexico by Dot Blotting Using a DNA Probe

1998 ◽  
Vol 61 (2) ◽  
pp. 201-204 ◽  
Author(s):  
LUIS A. RODRÍGUEZ-ROMO ◽  
NORMA L. HEREDIA ◽  
RONALD G. LABBÉ ◽  
J. SANTOS GARCÍA-ALVARADO
Keyword(s):  
Clostridium Perfringens ◽  
Gastrointestinal Disease ◽  
Foodborne Pathogen ◽  
Black Pepper ◽  
Dna Probe ◽  
Dot Blot ◽  
Garlic Powder ◽  
Blot Technique ◽  
Dot Blotting ◽  
Cumin Seed

Several reports on the microbiology of spices and herbs indicate the presence of Clostridium perfringens, a spore-forming foodborne pathogen responsible for gastrointestinal disease. In the present study, a total of 380 samples of spices and herbs (cumin seed, black pepper, oregano, garlic powder, and bay leaves) widely used in Mexico were analyzed for the presence of C. perfringens, and the enterotoxigenicity of the isolates was determined by a dot-blot technique using an enterotoxin digoxigenin-labeled DNA probe. C. perfringens counts varied from <100 to 500 CFU/g in garlic powder, from <100 to 200 CFU/g in black pepper, from <100 to 433 CFU/g in cumin seed, from <100 to 340 CFU/g in oregano, and from <100 to 450 CFU/g in bay leaves. The dot-blot technique detected the enterotoxin gene in 8 (4.25%) of 188 confirmed isolates of C. perfringens. dot-blot

scholarly journals “Checkerboard” DNA‐Probe Analysis and Anaerobic Culture of Initial Periodontal Lesions

1997 ◽  
Vol 25 (s2) ◽  
pp. S230-S232 ◽  
Author(s):  
M. F. J. Maiden ◽  
P. J. Macuch ◽  
L. Murray ◽  
A. Tanner
Keyword(s):  
Dna Probe ◽  
Anaerobic Culture ◽  
Probe Analysis
Sign in / Sign up

Export Citation Format

Share Document