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      Culture-Dependent and Culture-Independent Nucleic-Acid-Based Methods Used in the Microbial Safety Assessment of Milk and Dairy Products : Milk and dairy pathogen molecular diagnostics…

      1 , 1
      Comprehensive Reviews in Food Science and Food Safety
      Wiley

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          Pathogen detection: a perspective of traditional methods and biosensors.

          The detection of pathogenic bacteria is key to the prevention and identification of problems related to health and safety. Legislation is particularly tough in areas such as the food industry, where failure to detect an infection may have terrible consequences. In spite of the real need for obtaining analytical results in the shortest time possible, traditional and standard bacterial detection methods may take up to 7 or 8 days to yield an answer. This is clearly insufficient, and many researchers have recently geared their efforts towards the development of rapid methods. The advent of new technologies, namely biosensors, has brought in new and promising approaches. However, much research and development work is still needed before biosensors become a real and trustworthy alternative. This review not only offers an overview of trends in the area of pathogen detection but it also describes main techniques, traditional methods, and recent developments in the field of pathogen bacteria biosensors.
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            Recent findings on the viable but nonculturable state in pathogenic bacteria.

            Many bacteria, including a variety of important human pathogens, are known to respond to various environmental stresses by entry into a novel physiological state, where the cells remain viable, but are no longer culturable on standard laboratory media. On resuscitation from this 'viable but nonculturable' (VBNC) state, the cells regain culturability and the renewed ability to cause infection. It is likely that the VBNC state is a survival strategy, although several interesting alternative explanations have been suggested. This review describes the VBNC state, the various chemical and physical factors known to induce cells into this state, the cellular traits and gene expression exhibited by VBNC cells, their antibiotic resistance, retention of virulence and ability to attach and persist in the environment, and factors that have been found to allow resuscitation of VBNC cells. Along with simple reversal of the inducing stresses, a variety of interesting chemical and biological factors have been shown to allow resuscitation, including extracellular resuscitation-promoting proteins, a novel quorum-sensing system (AI-3) and interactions with amoeba. Finally, the central role of catalase in the VBNC response of some bacteria, including its genetic regulation, is described.
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              Transforming clinical microbiology with bacterial genome sequencing.

              Whole-genome sequencing of bacteria has recently emerged as a cost-effective and convenient approach for addressing many microbiological questions. Here, we review the current status of clinical microbiology and how it has already begun to be transformed by using next-generation sequencing. We focus on three essential tasks: identifying the species of an isolate, testing its properties, such as resistance to antibiotics and virulence, and monitoring the emergence and spread of bacterial pathogens. We predict that the application of next-generation sequencing will soon be sufficiently fast, accurate and cheap to be used in routine clinical microbiology practice, where it could replace many complex current techniques with a single, more efficient workflow.
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                Author and article information

                Journal
                Comprehensive Reviews in Food Science and Food Safety
                Comprehensive Reviews in Food Science and Food Safety
                Wiley
                15414337
                July 2014
                July 2014
                June 21 2014
                : 13
                : 4
                : 493-537
                Affiliations
                [1 ]Nal. Research Council of Italy; Inst. of Sciences of Food Production (CNR-ISPA); Bari Italy
                Article
                10.1111/1541-4337.12074
                dc5e2cad-464b-479f-bdae-43b81abc9bef
                © 2014

                http://doi.wiley.com/10.1002/tdm_license_1.1

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