Loop-Mediated Isothermal Amplification (LAMP) for the Detection of Salmonella in Food
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Loop-Mediated Isothermal Amplification (LAMP) for the Detection of Salmonella in Food P. A. Kokkinos & P. G. Ziros & M. Bellou & A. Vantarakis
Received: 6 June 2013 / Accepted: 29 October 2013 / Published online: 15 November 2013 # Springer Science+Business Media New York 2013
Abstract Salmonella infection represents a considerable global burden, with significant health and economic impacts. Salmonellosis is most often attributed to the consumption of contaminated foods such as poultry, beef, pork, eggs, milk, seafood, nut products, and fresh produce. Increased public awareness related to food-borne contamination resulted in greater efforts to develop more sensitive, rapid, and inexpensive methods of pathogens detection. Loop-mediated isothermal amplification (LAMP) constitutes a promising solution for rapid diagnosis of food-borne pathogens and is increasingly been applied for the specific diagnosis of different pathogens, Salmonella included. We have reviewed the application of LAMP for the specific detection of Salmonella in food matrices, compared with conventional culture techniques, and in terms of applicability, food matrices, type of assays, target genes, assay temperature, time and equipment, specificity, sensitivity, and robustness. The pros and cons of Salmonella LAMP assays are presented. The potential of LAMP for the development of new on-site diagnostics for the food and agricultural industries and its use as a routine Salmonella screening tool are discussed. Salmonella-specific LAMP assays are expected to provide a very robust, innovative, and powerful molecular diagnostic method for food safety testing services and public health authorities.
Keywords Loop-mediated isothermal amplification (LAMP) . Salmonella . Food-borne pathogen . Molecular detection . Food matrices . Food safety
P. A. Kokkinos : P. G. Ziros : M. Bellou : A. Vantarakis (*) Environmental Microbiology Unit, Department of Public Health, School of Medicine, University of Patras, Patras, Greece e-mail: [email protected]
Introduction General Salmonella are facultative, anaerobic gram-negative bacilli belonging to the Enterobacteriaceae family. The global human health impact of nontyphoidal Salmonella is high. It is estimated that it causes 93.8 million human infections, of which an estimated 80.3 million are food-borne and 155,000 deaths annually worldwide. Salmonella infection represents a considerable burden in both developing and developed countries (Tirado and Schmidt 2001; Majowicz et al. 2010; Hendriksen et al. 2011). It is estimated that in 2010 Salmonella infection in the USA cost $2.7 billion in medical bills, lost wages, and premature death, exclusive of costs associated with product recalls, disease containment and control measures, and incalculable losses to the reputations of implicated agricultural products and producers regardless of the true source of contamination (Jenkins et al. 2011). Typically, ≥105 Salmonella cells can cause infection in humans, and as few as 15 to 20 organisms are capable of causing salmonellosis
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