Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.14279/9851
Title: | Detection of Mycobacterium avium subsp. paratuberculosis in bulk tank milk by combined phage-PCR assay: Evidence that plaque number is a good predictor of MAP | Authors: | Botsaris, George Liapi, Maria Kakogiannis, Charalambos Dodd, Christine E R Rees, Catherine E.D. |
Major Field of Science: | Engineering and Technology | Field Category: | Other Engineering and Technologies | Keywords: | Detection;Milk;Paratuberculosis;Phage-PCR assay | Issue Date: | 3-Jun-2013 | Source: | International Journal of Food Microbiology, 2013, vol. 164, no. 1, pp. 76-80 | Volume: | 164 | Issue: | 1 | Start page: | 76 | End page: | 80 | Journal: | International journal of food microbiology | Abstract: | Conventional culture and a rapid phage-PCR method were used to detect Mycobacterium avium subsp. paratuberculosis (MAP) in bulk tank milk (BTM) samples. Only two of 225 samples (0.9%) were found to contain MAP by culture whereas 50 (22%) MAP-positive samples were identified using the phage-PCR assay, including both samples that were MAP-culture positive. Results using the phage-based method for independently tested duplicate samples indicated that the assay is very reproducible (r2=0.897), especially when low levels of mycobacteria are present. A relationship was established between plaque number and the presence of MAP in a sample. A cut-off value was determined allowing identification of MAP-positive samples based on plaque number alone (90% sensitivity, 99% specificity; area under the curve=0.976). These results indicate that the assay is a robust method for screening BTM, providing results within 24h. | URI: | https://hdl.handle.net/20.500.14279/9851 | ISSN: | 01681605 | DOI: | 10.1016/j.ijfoodmicro.2013.03.023 | Rights: | © Elsevier | Type: | Article | Affiliation : | University of Nottingham Cyprus Veterinary Services Cyprus University of Technology |
Publication Type: | Peer Reviewed |
Appears in Collections: | Άρθρα/Articles |
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