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PCR y Alimentos
No detectar en qu fase de la cadena de recepcin y/o produccin se produce la contaminacin microbiolgica o fsico-qumica del alimento. Se requiere un muestreo estadsticamente significativo, lo que supone la recogida de un importante nmero de muestras con las limitaciones econmicas y temporales que ello supone. En el caso de detectarse una anomala, debe desecharse todo el lote, con la consiguiente prdida financiera.
su especificidad su alta sensibilidad su corto tiempo de anlisis, su capacidad de inclusin en sistemas integrados su facilidad de automatizacin, Su capacidad de trabajar en tiempo real. Su sencillez Integracin en un sistema HACCP
trazabilidad alimentaria, anlisis de la composicin de los alimentos, permitiendo mejorara las caractersticas organolpticas de los mismos. estimacin de su vida til y grado de frescura, deteccin de fraudes alimentarios (ej., sustitucin de una especie animal por otra de menor valor econmico, presencia de harinas crnicas y de pescado en piensos, etc.) deteccin y cuantificacin de compuestos xenobiticos (ej., aditivos, frmacos, plaguicidas, fertilizantes, dioxinas, PCBs, metales pesados, etc.), deteccin componentes de los alimentos (ej., antinutrientes, alrgenos, grasas, etc.), deteccin de biotoxinas (ej., toxinas bacterianas, toxinas fngicas o micotoxinas y toxinas marinas)
producto al aumentar la diferenciacin (al mejorar la satisfaccin del cliente, la imagen de marca, etc.) , ya que incrementan la calidad y la confianza del consumidor en cuanto a Seguridad Alimentaria, aumentando as la competitividad de la empresa
1) Patgenos alimentarios
2) Alergias alimentarias
ALIMENTOS
ALIMENTO
Homogeneizado Pre-enriquecimiento Enriquecimiento Selectivo Siembra Selectiva Diferencial Identificacin Presuntiva Identificacin Bioqumica Identificacin Serolgica
Aislamiento Rpido
MTODOS RPIDOS: Sistemas que reducen el tiempo y/o trabajo necesarios para:
Dilucin
Homogeneizacin
Inmunofluorescencia
Aglutinacin de Ltex
E.L.I.S.A
Separacin Inmunomagntica
PCR
Biosensores
MUESTRA
DETECCIN
48 horas
Campylobacter jejuni is the most common cause of acute bacterial gastroenteritis in the United Kingdom and the rest ofthe developed world Conventional methods for the isolation and identification of campylobacters from food products require enrichment culture for up to 48 h and subculture to selective agar followed by phenotypic identification; this method takes up to 5 days in total to obtain a result
Incidence of bacterial food-borne pathogens in poultry carcasses. Extracted from Federal Register (1996) Pathogen reduction; Hazard analysis and critical control point (HACCP) systems; final rule. 9 CFR pt. 304.USDA-FSIS. Fed. Regist. 61:38805-38989.
The aim of this study was to develop a real-time PCR assay with the 5 nuclease system to target the open reading frame (ORF) C sequence specific for C. jejuni. The specificity and sensitivity for the detection and quantification of C. jejuni in naturally contaminated foods after 48 h of enrichment culture were investigated, and the results were compared with those of subculture to a selective agar medium.
In June 2001, an outbreak of acute gastroenteritis among 109 attendees of a church picnic in Kerr County, Texas, was reported. A 5-nuclease PCR assay was used to screen for Salmonella in nine food items from the buffet line. Barbeque chicken B tested positive for Salmonella, and no amplification was detected in the remaining food items. These PCR findings were consistent with culture results and were confirmed by direct nucleotide sequencing. Salmonella enterica serotype Panama was cultured from both food and patient stool samples
Nucleic acids were extracted directly from food samples For each of the nine food items tested, two samples, designated A and B, were obtained from different areas of the food container and used directly for PCR
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The specificity of this PCR assay was evaluated against 111 culturegrown Salmonella serotypes and cross-tested against a reference panel of 37 related bacterial strains and human genomic DNA.
The assay was shown to detect all 111 Salmonella strains, and no nonspecific amplification was observed in a cross-reaction panel. Sensitivity was determined by real-time PCR amplification of serial 10-fold dilutions of genomic Salmonella DNA. Amplification of target sequences was consistently detected in samples containing less than 100 fg of genomic Salmonella DNA
Although the TDH isolated Salmonella from corn on the cob by culture, the sample submitted to Brooks AFB was negative by both culture and realtime PCR. According to epidemiological analysis, the OR for the corn on the cob was not statistically significant (OR = 1.26). These epidemiological data, along with culture and real-time PCR results from Brooks AFB, suggest the possibility of low-level cross contamination of this food item during preparation, or at the buffet during sample collection Because raw chicken is often contaminated with Salmonella, it is most likely that uncooked or partially cooked chicken was the original Salmonella source and that the beans and corn on the cob became contaminated by unsanitary cooking practices.
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1) Patgenos alimentarios
2) Alergias alimentarias
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los
La enfermedad crnica intestinal ms frecuente en Espaa (1/380) Enfermedad infradiagnosticada Formas no tpicas de la enfermedad (1/150) Origen Reaccin de hipersensibilidad? Defecto hereditario de la mucosa?
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Son las prolaminas de determinados cereales las que provocan intolerancia al gluten:
Gliadinas (Trigo) Secalinas (Centeno) Hordenas (Cebada) Aveninas (Avena)
Prolaminas no txicas
Orzenina (Arroz) Zeina (Maz)
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PCR
Mediante un nico ensayo se detectan todos los cereales que contienen gluten Sensibilidad: 0,001%=1 ppm
ELISA
ELISA (Trigo, centeno, cebada) ELISA (Avena) Sensibilidad: 3 - 5 ppm
PCR
ELECTOFORESIS
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