A. Flores Granados , N. Ruiz Quiñones , F. Fantinatti Garboggini , P. Efraim , M.C. Teixeira Duarte
{"title":"辐照处理可可豆中不同沙门氏菌的测序和鉴定","authors":"A. Flores Granados , N. Ruiz Quiñones , F. Fantinatti Garboggini , P. Efraim , M.C. Teixeira Duarte","doi":"10.1016/j.profoo.2016.02.074","DOIUrl":null,"url":null,"abstract":"<div><p>Gamma irradiation is an effective way to eliminate the bacterial load in cocoa beans. During harvesting these are exposed to various factors of contamination. The aim of this study was to analyze the effect of gamma irradiation on the presence of <em>Salmonella spp</em> considered a microbiological risk in chocolate. Cocoa samples (n = 31) were treated with three doses of gamma irradiation (2, 3 and 5 kGy) besides a control sample without irradiation. The PCR method revealed 22 bacteria (n = 124) with Salm3-Salm4 amplified. The DNA sequencing method confirmed the presence of two isolates who belong to <em>Salmonella spp.</em> and 20 belonging to <em>Klebsiella sp</em> and <em>Enterobacter sp</em>. These results were retrieved from the control samples and irradiation 2kGy, while radiation 3 to 5 kGy no growth of microorganisms.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 5-8"},"PeriodicalIF":0.0000,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.074","citationCount":"3","resultStr":"{\"title\":\"Sequencing and Identification of Different Salmonella Species in Cocoa Beans Treated with Gamma Irradiation\",\"authors\":\"A. Flores Granados , N. Ruiz Quiñones , F. Fantinatti Garboggini , P. Efraim , M.C. Teixeira Duarte\",\"doi\":\"10.1016/j.profoo.2016.02.074\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Gamma irradiation is an effective way to eliminate the bacterial load in cocoa beans. During harvesting these are exposed to various factors of contamination. The aim of this study was to analyze the effect of gamma irradiation on the presence of <em>Salmonella spp</em> considered a microbiological risk in chocolate. Cocoa samples (n = 31) were treated with three doses of gamma irradiation (2, 3 and 5 kGy) besides a control sample without irradiation. The PCR method revealed 22 bacteria (n = 124) with Salm3-Salm4 amplified. The DNA sequencing method confirmed the presence of two isolates who belong to <em>Salmonella spp.</em> and 20 belonging to <em>Klebsiella sp</em> and <em>Enterobacter sp</em>. These results were retrieved from the control samples and irradiation 2kGy, while radiation 3 to 5 kGy no growth of microorganisms.</p></div>\",\"PeriodicalId\":20478,\"journal\":{\"name\":\"Procedia food science\",\"volume\":\"7 \",\"pages\":\"Pages 5-8\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.074\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Procedia food science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2211601X16000754\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Procedia food science","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2211601X16000754","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Sequencing and Identification of Different Salmonella Species in Cocoa Beans Treated with Gamma Irradiation
Gamma irradiation is an effective way to eliminate the bacterial load in cocoa beans. During harvesting these are exposed to various factors of contamination. The aim of this study was to analyze the effect of gamma irradiation on the presence of Salmonella spp considered a microbiological risk in chocolate. Cocoa samples (n = 31) were treated with three doses of gamma irradiation (2, 3 and 5 kGy) besides a control sample without irradiation. The PCR method revealed 22 bacteria (n = 124) with Salm3-Salm4 amplified. The DNA sequencing method confirmed the presence of two isolates who belong to Salmonella spp. and 20 belonging to Klebsiella sp and Enterobacter sp. These results were retrieved from the control samples and irradiation 2kGy, while radiation 3 to 5 kGy no growth of microorganisms.
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