Multiplex PMA–qPCR Assay with Internal Amplification Control for Simultaneous Detection of Viable Legionella pneumophila, Salmonella typhimurium, and Staphylococcus aureus in Environmental Waters

2015 ◽  
Vol 49 (24) ◽  
pp. 14249-14256 ◽  
Author(s):  
Haiyan Li ◽  
Hongyi Xin ◽  
Sam Fong Yau Li
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Legionella Pneumophila ◽  
Simultaneous Detection ◽  
Qpcr Assay ◽  
Internal Amplification Control ◽  
Environmental Waters ◽  
And Staphylococcus Aureus

Simultaneous detection of Bacillus cereus and Staphylococcus aureus by teicoplanin functionalized magnetic beads combined with triplex PCR

Food Control ◽  
2022 ◽  
Vol 132 ◽  
pp. 108531
Author(s):  
Xuekun Bai ◽  
Guanhua Chen ◽  
Zhengzheng Wang ◽  
Guoyang Xie ◽  
Mei Deng ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Magnetic Beads ◽  
Simultaneous Detection ◽  
And Staphylococcus Aureus

Fate of Pathogens Inoculated onto Vacuum-Packaged Sliced Hams to Simulate Contamination During Packaging1

1979 ◽  
Vol 42 (6) ◽  
pp. 464-469 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Subsequent Treatment ◽  
Vacuum Packaging ◽  
E Coli ◽  
Survival And Growth ◽  
And Staphylococcus Aureus

Ham and chopped ham from two manufacturers were contaminated with five enteropathogens: Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, at time of slicing and vacuum-packaging, to simulate contamination by manufacturer. Subsequent treatment of the samples, representing sound and undesirable retail handling and consumer use conditions, indicated marked differences in the fate of the pathogens between these products and within product type between the two manufacturers. Greatest differences were observed between the chopped ham products. All pathogens, except C. perfringens, grew actively in fresh ham and chopped ham with abusive holding at 30 and 21 C. After storage at 4 or 10 C for 30 days, B. cereus and C. perfringens were no longer detected, even after subsequent holding at 30 or 21 C for 24 h. E. coli survival and growth was variable, S. typhimurium survived well and grew under some conditions and S. aureus was generally inhibited at high levels of competition.

scholarly journals Survival of Salmonella typhimurium and Staphylococcus aureus in Eggs Cooked by Different Methods

1983 ◽  
Vol 62 (7) ◽  
pp. 1211-1216 ◽  
Author(s):  
R.C. BAKER ◽  
S. HOGARTY ◽  
W. POON ◽  
D.V. VADEHRA
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
And Staphylococcus Aureus

Antibacterial Activity of Olive Oil Polyphenol Extract Against Salmonella Typhimurium and Staphylococcus aureus: Possible Mechanisms

2020 ◽  
Vol 17 (6) ◽  
pp. 396-403 ◽  
Author(s):  
Ling Guo ◽  
Shaoying Gong ◽  
Yanyan Wang ◽  
Qi Sun ◽  
Kai Duo ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Salmonella Typhimurium ◽  
Olive Oil ◽  
And Staphylococcus Aureus
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