AI Article Synopsis
- Salmonella enteritidis is a prevalent foodborne pathogen, and existing detection methods are often expensive and complicated.
- A new detection method utilizing salicylaldazine caprylate as a fluorescent probe is introduced, which is hydrolyzed by enzymes from Salmonella, resulting in a strong fluorescent signal.
- This method allows for rapid and accurate detection of Salmonella in milk within 2 hours, with a low detection limit of 6 CFU/mL, showcasing its high sensitivity and selectivity.
Article Abstract
Salmonella enteritidis is one of the most common foodborne pathogens. Many methods have been developed to detect Salmonella, but most of them are expensive, time-consuming, and complex in experimental procedures. Developing a rapid, specific, cost-effective, and sensitive detection method is still demanded. In this work, a practical detection method is presented using salicylaldazine caprylate as the fluorescent probe, which could be hydrolyzed by caprylate esterase liberated from Salmonella lysed by phage, to form strong fluorescent salicylaldazine. The Salmonella could be detected accurately with a low limit of detection of 6 CFU/mL and a broad concentration range of 10-10 CFU/mL. Moreover, this method was successfully used for the rapid detection of Salmonella in milk within 2 h through pre-enrichment by ampicillin-conjugated magnetic beads. The novel combination of fluorescent turn-on probe salicylaldazine caprylate and phage ensures this method has excellent sensitivity and selectivity.
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| http://dx.doi.org/10.1007/s00216-023-04623-9 | DOI Listing |
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