Development and comparative study of rapid detection methods for Salmonella based on multiple molecular and immunological techniques

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2026-06-01 Epub Date: 2026-02-13 DOI:10.1016/j.idairyj.2026.106582

Jifu Ma , Wei Zhang , Xingmei Deng , Qian Zhang , Feifan Liu , Changan Chen , Yue Yang , Xia Zhou , Zhihua Sun , Jia Guo , Tianyi Zhao , Zhen Wang , Hui Zhang

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引用次数: 0

Abstract

The detection of Salmonella in milk is critical for dairy safety, requiring rapid and sensitive methods. This study developed and compared three independent techniques: real-time PCR (qPCR), loop-mediated isothermal amplification (LAMP), and a gold immunochromatographic test strip (GICT), all targeting the invA gene. In artificially contaminated milk, qPCR achieved a detection limit of 10³ CFU/mL with no cross-reactivity against non-target bacteria. LAMP amplification was completed within 30 min at 63 °C, with detection limits of 4.17 × 10³ CFU/mL (visual) and 4.17 × 10² CFU/mL (gel electrophoresis). The GICT strip, based on monoclonal antibody 8E7 1C8, showed a detection limit of 10⁴ CFU/mL and remained stable for 6 months at 4 °C. While qPCR and LAMP offered high sensitivity suitable for laboratory quantification, GICT provided a rapid, equipment-free option for on-site screening. Together, these methods provide a complementary toolkit for detecting Salmonella across laboratory and field settings.

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基于多种分子和免疫学技术的沙门氏菌快速检测方法的开发与比较研究

牛奶中沙门氏菌的检测对乳制品安全至关重要，需要快速、灵敏的检测方法。本研究开发并比较了三种独立的技术：实时荧光定量PCR （qPCR）、环介导等温扩增（LAMP）和金免疫层析试纸条（GICT），均针对invA基因。在人工污染的牛奶中，qPCR检测限为103 CFU/mL，对非目标菌无交叉反应性。LAMP扩增在63℃下30 min内完成，检出限为4.17 × 103 CFU/mL（目测）和4.17 × 102 CFU/mL（凝胶电泳）。该条带以单克隆抗体8E7 1C8为基础，检测限为104 CFU/mL，在4℃下保持稳定6个月。qPCR和LAMP提供了适合实验室定量的高灵敏度，而GICT提供了一种快速、无设备的现场筛选选择。总之，这些方法为在实验室和现场环境中检测沙门氏菌提供了一个补充工具包。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.