Rapid Detection of Foodborne Vibrio parahaemolyticus, Based on a Near-infrared Immunochromatographic Technique
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
This study was designed to establish a method for the rapid detection of Vibrio parahaemolyticus, using a near-infrared fluorescence immunochromatographic technique. Near-infrared fluorescence was used to label anti-Vibrio parahaemolyticus monoclonal and polyclonal antibodies, and a goat anti-mouse IgG polyclonal antibody. These were then coated onto a nitrocellulose membrane as the detection line and control line, respectively, to develop a near-infrared immunochromatographic test dipstick for the detection of Vibrio parahaemolyticus and a standard substance. The results showed that the established near-infrared immunochromatographic method had good specificity and high sensitivity for the detection of Vibrio parahaemolyticus, the limit of detection was 1.2×102 CFU/mL, and there were no cross-reactions with Salmonella, Staphylococcus aureus, Escherichia coli, or Listeria monocytogenes. The performance evaluation test found that, compared with the traditional detection method, the established near-infrared fluorescence method had a shorter detection time, and a detection limit close to that of the real-time polymerase chain reaction (RT-PCR) method. A measurement using this near-infrared immunochromatographic method could be completed in 45 minutes. This method can be used for the efficient detection of Vibrio parahaemolyticus in food and provide reliable technical support for food safety supervision.
