| Autor: |
Pylypenko, Inna, Pylypenko, Liudmyla, Yamborko, Anna, Ilyeva, Olena, Kotlyar, Evgeniy, Babenko, Dmytro |
| Předmět: |
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| Zdroj: |
Ukrainian Food Journal; 2017, Vol. 6 Issue 1, p7-19, 13p |
| Abstrakt: |
Introduction. The characteristics of biological contaminants occurring in plant food products, such as foodborne infections and poisonings, causative agents of spoilage, accelerated indication of potential danger to the consumer are of scientific and practical importance. Materials and methods. A row of widespread and industrially grown kinds of vegetables, fruits, berries and a number of canned and dried products and spices were investigated. Morphological, cultural and biochemical properties of the isolated cultures were studied by conventional methods. Polymerase chain reaction (PCR) was performed using groupspecific and species-specific primers to bacillary sequences with electrophoresis of PCR products in 1.5% agarose gel. Results and discussion.Bacillary microbial contaminants and potential causative agents of food poisoning and food spoilage, which are common in industrially processed types of vegetable raw materials (vegetables, fruits, berries and products of their processing) in Ukraine, have been investigated. The dominance of the subtilis-licheniformis morphotypes of the order Bacillales among the detected rod-shaped spore-forming microorganisms is a feature of the Ukrainian vegetative raw materials. The composition of microbiota of various types of vegetable raw materials and products of their processing were studied by the complex of their phenotypic and moleculargenetic properties. The long duration and potential inaccuracy of identification of aerobic and facultative-anaerobic spore-forming bacteria by the complex of their phenotypic properties has been showed. The method of preparation of food samples and PCR with group-specific and species-specific primers for speeding-up diagnostics of B. cereus, Paenibacillus polymyxa, P. macerans strains in samples have been tested. Contamination of samples of plant raw materials and products of their processing by epidemiologically significant microorganism B. cereus were examined, and showed levels from 16.7% in fresh fruits to 72.7% in spices from the total number of samples. Conclusions. The bacillary microbial contaminants were identified and a speeded up method of food samples preparation for PCR to detect regulated bacillary microorganisms that affect product safety was tested. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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