A summary analysis of the article “Microarray detection of food-borne pathogens using specific probes prepared by comparative genomics.”

There were several steps used to acquire the colony necessary for the PCR. First a student forearm was swabbed using a cotton swab, the cells were then placed in an agar plate. DNA was then extracted from the cultured bacteria by using a technique to lyse the cells and solubilize the DNA, then enzymes were used to remove contaminating proteins. The DNA extraction consisted of a lysis buffer that contained high concentrations of salt for denaturing. Binding with the use of ethanol and a washing step to purify the DNA. The final step for the DNA extraction was elution where the pure DNA was release. Proceeding the extraction of DNA the results of the 16s gene amplification were examined through gel electrophoresis it was analyzed by estimating the size of the PCR bands with marker bands. After measuring the success of the extraction, a technique called TA cloning was started. Cloning of PCR products was done by using partially purified amplified products with

Foodborne illness is one of the more common illnesses that affects every 1 in 6 Americans each year according to the Center for Disease Control (CDC) (cdc.gov). Of those 48 million people, about 128,00 are hospitalized while 3,000 are left dead (cdc.gov). Foods such as: fruits, vegetables, meat and poultry, and shellfish, are the number one causers of foodborne illness. Produce accounted for the highest affecting food group with leafy greens causing more than 46% by the norovirus (https://www.cdc.gov/foodborneburden/attribution/attribution-1998-2008.html). Poultry accounted for the most deaths with findings of Salmonella and Listeria as the two main bacteria causing agents.

In our world we are surrounded by microorganisms, some are harmless, many are beneficial; they are a part of our normal flora on our skin and in our intestines, providing a barrier against microorganisms that may not be so harmless. It is important, however, to distinguish which microorganisms are potentially pathogenic from those that are not, and when someone does get ill to determine what the organism is so appropriate treatment can be determined.

The results showed that foods contaminated by these pathogens “caused 9.4 million illnesses, 55,961 hospitalizations, and 1,351 deaths each year” (p. 12).

Over the years, the Centers for Disease Control (CDC) have identified several risk factors and estimated that 76 million cases of foodborne illness occur annually in the United States. Risk factors that contributed to

In order to identify possible diagnostic targets, I will take advantage of the in vivo Microbial Antigen Discovery (InMAD) approach23. This methodology, especially useful vis-à-vis of pathogens that are present in very small quantities in the blood, is based on the immunization of mice using filtered serum from infected animals, in order to promote an immune response against circulating microbial antigens, but not against cell-related antigens. Then, the immunized sera are tested against bacterial lysates in 2D-western blots and positive spots are identified by mass spectrometry as potential diagnostic candidates.

(2011). Epidemiology and prevention of vaccine-preventable diseases. Atlanta, GA: Dept. of Health and Human Services, Centers for Disease Control and Prevention.

Discovering and studying new bacteria can lead to new innovations and possible cures for existing or future diseases. The investigation of bacteria can also help incubate ourselves or act quickly in response to an invasive strain.

Each year, the Centers for Disease Control and Prevention (CDC) estimates that one in six Americans will become sick, hospitalized, or die as a result of foodborne illness (http://www.cdc.gov/foodborneburden/). With these kinds of statistics, food scientists are constantly developing new ways to prevent microbial contamination in foods, while regulatory agencies continue to educate the public on safe food handling practices. Food science is the study of the physical, chemical, and biological properties of food and the processes associated with them. An important aspect of food science is reducing or preventing the formation of harmful microorganisms in foods, through processes based on scientific research. Salmonella typhimurium (S. typhimurium),

As describes in Yamaguchi et al, the researchers purchased S. pneumoniae strain D39 from the National Collection of Type Cultures. S. pneumoniae strain R6, which is an unencapsulated derivative D39, was provided by Dr. Shin-ichi Yokota. The primers used are given. Primers are short sequences of DNA or RNA that is used as a starting point for transcription in DNA synthesis. The PCR technique is used in biology labs to create a large amount of copies of a piece of cut DNA, specifically DNA primers in this experiment(McEntee 8) S.pneumoniae and S. aureus were grown in Tryptic Soy broth or 5% sheep blood-Tryptic

Microorganisms are ubiquitous and play a large role in the environment. Microorganisms help some other organism in symbiotic relationships and they can also harm other organisms by causing them disease. Tests have been developed to help determine the characteristics of many microbes so that their special capabilities can be utilized for benefit. While these tests have also helped to develop substances and strategies to reduce the populations of microbes that have detrimental effects. The experiment that was performed used some of these techniques to determine the identity of some common microbes.

Bacterial foodborne pathogens are serious threats facing public human health and worldwide economies. C. jejuni, C. coli, S. enterica subspecies enterica, L. monocytogenes, Shiga toxin producing E. coli, S. aureus, C. botulinum, and Shigella species are considered the major foodborne bacterial pathogens causing million cases of morbidities and mortalities per year all over the world. Furthermore, the emergence of multidrug-resistant toxin-producing foodborne bacterial pathogens as enterotoxigenic MRSA, is considered a supreme threaten risk facing human health and implicated in foodborne outbreaks. In addition, C. botulinum neurotoxins are the most potent known foodborne toxin. Moreover, L. monocytogenes can colonize food processing environments for years in the niches.

Helicobacter pylori is a bacterium responsible for worldwide chronic bacterial infection in human. At least half of the world’s population host H. pylori that causes various gastric pathological outcomes with some leading to gastric cancer. The infection by this bacterium has directly or indirectly caused an impact on economic and general well-being of the people; hence, there is an urgent need to discover diagnostic markers that could be utilized for future development of diagnostic kits that are highly sensitive and specific. Here, we briefly review general aspects of H. pylori infection and the diagnostic biomarkers currently used in laboratory tests for the diagnosis of H. pylori infection with a focus on the role of microfluidic

Bacterial foodborne infections are serious threats facing human health and worldwide economies (Wu et al., 2018). Globally, the number of foodborne infection cases per year are predicted to be 582-600 million cases with 420 000 deaths (Kirk et al., 2015; Chaves et al., 2018). Of this total, approximately 700.000 children < 5 years old, died each year (Walker et al., 2013; Chaves et al., 2018). S. enterica, L. monocytogenes, and Shiga toxin-producing E. coli are the most widespread bacterial foodborne pathogens that cause more morbidities and mortalities than the other known bacterial pathogens (Scallan et al., 2011; Timmons et al., 2018). In addition, campylobacteriosis infections occurred more frequently than the infections caused by E. coli O157:H7, Salmonella, and Shigella species (CDC, 2008; Omara et al., 2015). Furthermore, Clostridium botulinum spores can remain inactive for years, which after conversion to their vegetative forms, they will be implicated in sporadic foodborne botulism (Setlow, 2014; Wells-Bennik et al., 2016; Trunet et al., 2017). On the other hand, microbial food contamination reduces food quality, limits food shelf-life and increases food spoilage (Morris et al., 2017).

There is a need for diagnostic techniques like PCR with high sensitivity to provide accurate malaria diagnosis. With the active elimination of malaria infection, experts must conduct more case detections to identify one positive infection case (Bronzan, McMorrow & Kachur, 2008). The use of PCR may be limited because of its high cost per test (Cheng et al., 2015). Additionally, the use of active screening that is free of charge may encourage community-wide participation the (World Health Organization [WHO], 2012). The increase in massive screening is already straining the financial resources of many malaria control program. The need for technology advancement to produce screening methods with higher throughput at a lower cost and higher sensitivity is apparent. This work describes the development of Capture and Ligation Probe-PCR (CLIP-PCR) to meet these challenges. ). Reverse-transcription sensitivity PCR was achieved but got rid of its reliance to RNA reverse transcription and purification. Laboratory prepared samples used on a broad range of parasite pool sizes and densities before being applied to active screened dried blood spot samples gathered from 3 areas in China which are endemic. 18S rRNA of a genus Plasmodium is drawn from the blood and captured onto 96-well plates (Cheng et al., 2013). In addition to this, the 18S rRNA is measured by the amount of ligated probes that bind continually to it.