A rapid detection of Escherichia coli O157 : H7 by competition visual antigen macroarray

Ultrasensitive Analysis of Escherichia coli O157:H7 Based on Immunomagnetic Separation and Labeled Surface-Enhanced Raman Scattering with Minimized False Positive Identifications

It is a big challenge to monitor pathogens in food with high selectivity. In this study, we reported an ultrasensitive method for Escherichia coli O157:H7 detection based on immunomagnetic separation and labeled surface-enhanced Raman scattering (SERS). The bacterium was identified by heterogeneous recognition elements, monoclonal antibody (mAb), and aptamer. E. coli O157:H7 was separated and enriched by magnetic nanoparticles modified by mAb, and then a plasmonic nanostructure functionalized by aptamers with embedded Raman tags and interior gaps was utilized for further discrimination and detection. The selectivity was enhanced by two binding sites. The higher Raman enhancement was obtained by strong local electromagnetic field oscillation in the gap and the firm embedment of 4-mercaptopyridine (4-Mpy). Optimum experiments created that SERS signals of 4-Mpy at 1010 cm-1 had a good linearity with E. coli O157:H7 at a large range of 10 to 107 CFU/mL with a limit of detection of 2 CFU/mL. This method has great potential for on-site food pathogenic bacterial detection.

A point-of-care detection platform for Escherichia coli O157:H7 by integration of smartphone and the structural colour of photonic microsphere

A smartphone-based sensitive, rapid, label-free and high-throughput detection platform for Escherichia coli O157:H7 was established. The specific recognition capability of this platform was dependent of the aptamer modified on the silica photonic microsphere (SPM), whose structural colour was utilized for the quantification of the target bacterium. Gold nanoparticles and silver staining technique were employed to improve the sensitivity of the detection platform. Such smartphone-based detection platform gave a wide linear detection range of 10² ∼ 10⁸ CFU/mL with a low limit of detection (LOD) of 68 CFU/mL and high specificity for Escherichia coli O157:H7. Moreover, the recovery rates of the detection method were measured in the range of 99 ∼ 108% in the milk, pork and purified water samples. Furthermore, the developed detection platform did not require complex sample pretreatment and could be easily manipulated, displaying great application potential in the fields of food safety, environmental monitoring and disease diagnosis.

An Overview of the Public Health Challenges in Diagnosing and Controlling Human Foodborne Pathogens

Pathogens found in food are believed to be the leading cause of foodborne illnesses; and they are considered a serious problem with global ramifications. During the last few decades, a lot of attention has been paid to determining the microorganisms that cause foodborne illnesses and developing new methods to identify them. Foodborne pathogen identification technologies have evolved rapidly over the last few decades, with the newer technologies focusing on immunoassays, genome-wide approaches, biosensors, and mass spectrometry as the primary methods of identification. Bacteriophages (phages), probiotics and prebiotics were known to have the ability to combat bacterial diseases since the turn of the 20th century. A primary focus of phage use was the development of medical therapies; however, its use quickly expanded to other applications in biotechnology and industry. A similar argument can be made with regards to the food safety industry, as diseases directly endanger the health of customers. Recently, a lot of attention has been paid to bacteriophages, probiotics and prebiotics most likely due to the exhaustion of traditional antibiotics. Reviewing a variety of current quick identification techniques is the purpose of this study. Using these techniques, we are able to quickly identify foodborne pathogenic bacteria, which forms the basis for future research advances. A review of recent studies on the use of phages, probiotics and prebiotics as a means of combating significant foodborne diseases is also presented. Furthermore, we discussed the advantages of using phages as well as the challenges they face, especially given their prevalent application in food safety.

Upconversion Fluorescence Nanoprobe-Based FRET for the Sensitive Determination of Shigella

Shigella as a typical foodborne pathogen has strong survivability in the environment or food, leading to infectious diseases, yet its rapid detection technology with high selectivity and sensitivity remains challenging. In this study, complementary strand modified upconversion nanoparticles (UCNPs) can offer stable yellow-green fluorescence at 500–700 nm excited by a 980 nm laser. Importantly, Shigella aptamer modified gold nanoparticles (GNPs) formed by “Au−S” bond act as a fluorescence resonance energy transfer (FRET) donor and recognition element that can bind specifically to Shigella and significantly quench the fluorescence of complementary strand modified UCNPs. As a result, the fluorescence of our developed nanoprobe increased linearly with the increase in Shigella in a wide range from 1.2 × 10² to 1.2 × 10⁸ CFU/mL and the detection limit was as low as 30 CFU/mL. Moreover, the fabricated upconversion fluorescence nanoprobe can achieve Shigella detection in contaminated chicken without enrichment in 1 h.

Research progress on detection techniques for point-of-care testing of foodborne pathogens

The global burden of foodborne disease is enormous and foodborne pathogens are the leading cause of human illnesses. The detection of foodborne pathogenic bacteria has become a research hotspot in recent years. Rapid detection methods based on immunoassay, molecular biology, microfluidic chip, metabolism, biosensor, and mass spectrometry have developed rapidly and become the main methods for the detection of foodborne pathogens. This study reviewed a variety of rapid detection methods in recent years. The research advances are introduced based on the above technical methods for the rapid detection of foodborne pathogenic bacteria. The study also discusses the limitations of existing methods and their advantages and future development direction, to form an overall understanding of the detection methods, and for point-of-care testing (POCT) applications to accurately and rapidly diagnose and control diseases.

I2/I--mediated fluorescence quenching of an Ag+-doped gold nanocluster-based immunoassay for sensitive detection of Escherichia coli O157:H7 in milk

Escherichia coli O157:H7 is a type of hazardous bacteria in the field of food safety. A sensitive and effective method is urgently needed to detect it, avoiding enormous harm for the human health. In this study, we synthesized stable Ag⁺-doped gold nanoclusters (Ag-AuNC) with a fluorescence intensity 4.8 times stronger than that of AuNC. It was further demonstrated that Ag⁰ existing in the AuNC core and a fraction of Ag⁺ anchored on the AuNC shell eliminated the surface defects and improved the luminescent properties of AuNC. A combination of I₂ and I^- was used to quench fluorescence-enhanced Ag-AuNC, which was first applied in ELISA for detecting E. coli O157:H7 to improve the sensitivity. In the presence of E. coli O157:H7, the biotinylated anti-E. coli O157:H7 mAb and streptavidin-alkaline phosphatase would be immobilized and catalyze l-ascorbic acid 2-phosphate sesquimagnesium salt hydrate to produce ascorbic acid. After addition of KIO₃, I₂/I^- were generated. The I₂ could trigger oxidative etching of Ag-AuNC and I^- could combine with Ag⁺ to decrease the Ag⁺ concentration of Ag-AuNC, which resulted in fluorescence quenching of Ag-AuNC. Under optimal conditions, the linear range of I₂/I^--mediated fluorescence quenching of Ag-AuNC-based immunoassay for detecting E. coli O157:H7 was 3.3 × 10³ to 10⁶ cfu/mL, with a detection limit of 9.2 × 10² cfu/mL, 10.7-fold lower than that of the traditional ELISA. The proposed immunoassay exhibits excellent sensitivity, specificity, recovery, and accuracy, which is useful for quantitative detection of E. coli O157:H7 in food safety.