meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2022-7-2-125-130meat-217Research ArticleСтатьиLoop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’sLoop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’shttps://orcid.org/0000-0001-9265-5511YushinaYu. K.YushinaYu. K.

Yulia K. Yushina, Candidate of Technical Sciences, Docent, Deputy Head of Laboratory «Center for food and feed testing»

26, Talalikhina str., 109316, Moscow

Yulia K. Yushina, Candidate of Technical Sciences, Docent, Deputy Head of Laboratory «Center for food and feed testing»

26, Talalikhina str., 109316, Moscow

yu.yushina@fncps.ruhttps://orcid.org/0000-0002-5048-9321ZajkoE. V.ZajkoE. V.

Elena V. Zayko, Researcher, Department of Hygiene of Production and Microbiology

26, Talalikhina str., 109316, Moscow

Elena V. Zayko, Researcher, Department of Hygiene of Production and Microbiology

26, Talalikhina str., 109316, Moscow

el.zaiko@yandex.ruhttps://orcid.org/0000-0002-8581-2379GrudistovaM. A.GrudistovaM. A.

Maria A. Grudistova, Researcher, Department of Hygiene of Production and Microbiology

26, Talalikhina str., 109316, Moscow

Maria A. Grudistova, Researcher, Department of Hygiene of Production and Microbiology

26, Talalikhina str., 109316, Moscow

m.grudistova@fncps.ruhttps://orcid.org/0000-0002-1344-823XReshchikovM. D.ReshchikovM. D.

Maksim D. Reshchikov, Senior Laboratory Assistant, Department of Hygiene of Production and Microbiology

26, Talalikhina str., 109316, Moscow

Maksim D. Reshchikov, Senior Laboratory Assistant, Department of Hygiene of Production and Microbiology

26, Talalikhina str., 109316, Moscow

m.reshchikov@fncps.ruhttps://orcid.org/0000-0001-8545-6266NasyrovN. A.NasyrovN. A.

Nazarbay A. Nasyrov, Researcher, Department of Hygiene of Production and Microbiology

26, Talalikhina str., 109316, Moscow

Nazarbay A. Nasyrov, Researcher, Department of Hygiene of Production and Microbiology

26, Talalikhina str., 109316, Moscow

n.nasyrov@fncps.ruhttps://orcid.org/0000-0003-2294-6908NikitchenkoD. V.NikitchenkoD. V.

Dmitriy V. Nikitchenko, Doctor of Biological Sciences, Docent, Professor, Department of Veterinary Medicine

6, Miklukho-Maklaya str., 117198, Moscow

Dmitriy V. Nikitchenko, Doctor of Biological Sciences, Docent, Professor, Department of Veterinary Medicine

6, Miklukho-Maklaya str., 117198, Moscow

dvnikitchenko@mail.ruV. M. Gorbatov Federal Research Center for Food SystemsРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian FederationPeoples' Friendship University of RussiaРоссияPeoples' Friendship University of RussiaRussian Federation20222407202272125130Copyright © Yushina Y.K., Zajko E.V., Grudistova M.A., Reshchikov M.D., Nasyrov N.A., Nikitchenko D.V., 20222022Yushina Y.K., Zajko E.V., Grudistova M.A., Reshchikov M.D., Nasyrov N.A., Nikitchenko D.V.Yushina Y.K., Zajko E.V., Grudistova M.A., Reshchikov M.D., Nasyrov N.A., Nikitchenko D.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/217

There is constant necessity of developing the accurate and fast methods for detection of foodborne pathogens. Microorganisms of Campylobacter genus are one of the main causes of foodborne diseases worldwide. Fast identification of Campylobacter at all stages of the food life cycle is an efficient strategy to control foodborne campylobacteriosis. This article the authors evaluated a commercial loop-mediated isothermal amplification (LAMP) system with bioluminescence, called as the 3M™ Molecular Detection Analysis (MDA), which was used to find Campylobacter in food products with the help of a certain standard method, which is referred to as the reference method. The results of this study showed that the commercial LAMP based method is as efficient as the reference method, and features high specificity and minimum determinability (sensitivity). The LAMP based method has been shown to be a fast and reliable method for detection of Campylobacter spp. scarce presence (10 CFU/25 g) in meat, meat products, as well as carcass swabs and production facilities’ environment. The LAMP analysis required about 24–27 hours to achieve a result. However the LAMP based method will facilitate the detection of Campylobacter, as it provides much easier and faster detection of Cam  pylobacter spp., including Campylobacter jejuni/Campylobacter coli, than standard microbiological methods. The LAMP based method is an efficient tool to prevent the spreading of Campylobacter spp. contamination in food products.

There is constant necessity of developing the accurate and fast methods for detection of foodborne pathogens. Microorganisms of Campylobacter genus are one of the main causes of foodborne diseases worldwide. Fast identification of Campylobacter at all stages of the food life cycle is an efficient strategy to control foodborne campylobacteriosis. This article the authors evaluated a commercial loop-mediated isothermal amplification (LAMP) system with bioluminescence, called as the 3M™ Molecular Detection Analysis (MDA), which was used to find Campylobacter in food products with the help of a certain standard method, which is referred to as the reference method. The results of this study showed that the commercial LAMP based method is as efficient as the reference method, and features high specificity and minimum determinability (sensitivity). The LAMP based method has been shown to be a fast and reliable method for detection of Campylobacter spp. scarce presence (10 CFU/25 g) in meat, meat products, as well as carcass swabs and production facilities’ environment. The LAMP analysis required about 24–27 hours to achieve a result. However the LAMP based method will facilitate the detection of Campylobacter, as it provides much easier and faster detection of Cam  pylobacter spp., including Campylobacter jejuni/Campylobacter coli, than standard microbiological methods. The LAMP based method is an efficient tool to prevent the spreading of Campylobacter spp. contamination in food products.

bacteria of the genus CampylobacterPCRloop isothermal amplification method (LAMP)poultry and meat processing enterprisesbacteria of the genus CampylobacterPCRloop isothermal amplification method (LAMP)poultry and meat processing enterprisesThis work was supported by a grant from the Ministry of Science and Higher Education of the Russian Federation for large scientific projects in priority areas of scientific and technological development (grant number 075–15–2020–775)This work was supported by a grant from the Ministry of Science and Higher Education of the Russian Federation for large scientific projects in priority areas of scientific and technological development (grant number 075–15–2020–775)ReferencesCenters for Disease Control and Prevention (CDC) (2017). Foodborne Diseases Active Surveillance Network (FoodNet): FoodNet 2015 Surveillance Report (Final Data). Atlanta: U. S. Department of Health and Human Services. 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The authors declare that there are no conflicts of interest present.