Abstract
Monitoring food safety is essential for protecting the health and safety of consumers. Conventional methods used are time consuming and laborious, requiring anywhere from three to seven days to obtain results. Thus, better monitoring methods are required. In this study, a laminated lab-on-paper chip was developed, and its use for the screening of ready-to-eat seafood was demonstrated. The assay on a chip was based on loop-mediated isothermal DNA amplification (LAMP) of the hly gene of Listeria monocytogenes and fluorescence signal detection via SYBR GoldTM. Overall assay processes were completed in 4.5 h., (including 3.5 h. incubation for the bacteria enrichment, direct DNA amplification with no DNA extraction, and signal detection), without relying on standard laboratory facilities. Only positive samples induced fluorescence signals on chip upon illumination with UV light (λ = 460). The method has a limit of detection of 100 copies of L. monocytogenes DNA per 50 g of sample. No cross-reactivity was observed in samples contaminated with other bacteria. On-site monitoring of the seafood products using this chip revealed that one of 30 products from low sanitation vendors (3.33%) were contaminated, and these agreed with the results of PCR. The results demonstrated a benefit of this chip assay for practical on-site monitoring.
Highlights
Several changes in food processing, food storage and patterns of consumption have increased the rates and risks of food poisoning
The paper-based chip design here was based on amplification and detection chemistry, as well as on simplicity and ease of fabrication, and its usage does not require complicated devices, extensive training or large operation costs
A rapid lab-on-paper chip assay for the detection of L. monocytogenes was developed
Summary
Several changes in food processing, food storage and patterns of consumption have increased the rates and risks of food poisoning. This increased risk has manifested as an increasing incidence of illnesses arising from foodborne pathogens worldwide [1]. One measure is the introduction of the Hazard Analysis and Critical Control Point (HACCP) systems, requiring management of microbial issues through the identification and monitoring of hazards by the food industry. To implement this measure, a system for regular monitoring of food at all levels is required
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