Tsuchiura, Japan
Tsuchiura, Japan

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Kamisaki-Horikoshi N.,PRIMA Meat Packers Ltd | Okada Y.,PRIMA Meat Packers Ltd | Takeshita K.,PRIMA Meat Packers Ltd | Takada M.,PRIMA Meat Packers Ltd | And 2 more authors.
Journal of AOAC International | Year: 2017

In 2009, the enrichment broth TA10 was released for simultaneous recovery of Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7. This medium was compared with other Salmonella enrichment broths [lactose (LAC) broth, buffered peptone water (BPW), and universal pre-enrichment (UP) broth] for the recovery of heat-and freezeinjured Salmonella spp. in beef by the conventional culture method. There was a significant difference between TA10 and LAC enrichment broths for detecting injured Salmonella spp. In this study, the International Organization for Standardization Listeria pre-enrichment broth (Half-Fraser/Fraser) was compared with TA10 broth for the recovery of L. monocytogenes from ground beef. Ground beef samples were contaminated with single Listeria serovars at levels of 0.096 to 0.001 most probable number/g. Twenty 25 g test portions of the contaminated ground beef were pre-enriched in each broth, and the ISO-11290-1 Listeria official isolation protocol was used thereafter. There was a significant difference between TA10 broth (48 h) and Half-Fraser/Fraser broth (72 h) in the recovery of L. monocytogenes. In addition, the incubation time for TA10 broth was shorter than for Half-Fraser/Fraser broth. The results indicate that TA10 broth should be used instead of Half-Fraser/Fraser broth for analysis of beef that may be contaminated with very low levels of L. monocytogenes.


PubMed | PRIMA Meat Packers Ltd and Japan National Agriculture and Food Research Organization
Type: | Journal: Journal of AOAC International | Year: 2017

In 2009, the enrichment broth TA10 was released for simultaneous recovery of Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7. This medium was compared with other Salmonella enrichment broths [lactose (LAC) broth, buffered peptone water (BPW), and universal pre-enrichment (UP) broth] for the recovery of heat- and freeze-injured Salmonella spp. in beef by the conventional culture method. There was a significant difference between TA10 and LAC enrichment broths for detecting injured Salmonella spp. In this study, the International Organization for Standardization Listeria pre-enrichment broth (Half-Fraser/Fraser) was compared with TA10 broth for the recovery of L. monocytogenes from ground beef. Ground beef samples were contaminated with single Listeria serovars at levels of 0.096 to 0.001 most probable number/g. Twenty 25 g test portions of the contaminated ground beef were pre-enriched in each broth, and the ISO-11290-1 Listeria official isolation protocol was used thereafter. There was a significant difference between TA10 broth (48 h) and Half-Fraser/Fraser broth (72 h) in the recovery of L. monocytogenes. In addition, the incubation time for TA10 broth was shorter than for Half-Fraser/Fraser broth. The results indicate that TA10 broth should be used instead of Half-Fraser/Fraser broth for analysis of beef that may be contaminated with very low levels of L. monocytogenes


Kawasaki S.,Japan National Food Research Institute | Fratamico P.M.,U.S. Department of Agriculture | Horikoshi N.,PRIMA Meat Packers Ltd. | Okada Y.,PRIMA Meat Packers Ltd. | And 3 more authors.
Foodborne Pathogens and Disease | Year: 2010

Salmonella sp., Listeria monocytogenes, and Escherichia coli O157:H7 are foodborne pathogens capable of causing serious gastrointestinal illness. We previously described simultaneous detection of these pathogens by multiplex polymerase chain reaction (PCR) in 44 types of spiked food samples, including meat, produce, fish, and dairy products, targeting genes specific for each pathogen. Based on the previous work, a multiplex real-time PCR assay using fluorescent probes was developed to detect and accurately quantify Salmonella sp., L. monocytogenes, and E. coli O157:H7 in ground pork samples. The detection sensitivity for this method was 2.0×102 CFU/mL for each pathogen, and the quantification range was 102-107 CFU/mL with a high correlation coefficient (R2>0.99) and high PCR efficiency (84.2% to 99.2%). When this protocol was used for the detection of each of the pathogens in spiked pork samples, one cell per 25g of inoculated sample after enrichment for 20h could be detected within 24h. As a result, this multiplex real-time PCR assay will be valuable as a screening method for foods contaminated with these pathogens. © 2010, Mary Ann Liebert, Inc.


Kawasaki S.,Japan National Food Research Institute | Fratamico P.M.,U.S. Department of Agriculture | Kamisaki-Horikoshi N.,PRIMA Meat Packers Ltd. | Okada Y.,PRIMA Meat Packers Ltd. | And 3 more authors.
Japan Agricultural Research Quarterly | Year: 2011

This review describes the development of the multiplex PCR detection kit for Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7 in food samples. To develop a detection assay, our research team evaluated the optimization of the pre-enrichment broth, the simple DNA extraction method, and the multiplex PCR settings. When this detection protocol was used to detect the above pathogenic bacteria, one cell per 25 g of inoculated sample was detected within 24 h. Moreover, there was excellent agreement between the multiplex PCR assay and the conventional culture method. The multiplex PCR detection assay system was confirmed to be a reliable and useful method for the rapid screening of food products for foodborne pathogens. The assay system was commercialized as a "[TA10] Pathogenic Bacterial Multiplex PCR Detection Kit". When this kit was provided to four different laboratories for an extensive validation study, there were no significant differences in detection sensitivity among the laboratories. The detection kit will be valuable as a screening method for foods contaminated with these pathogens, and it will also be useful for identifying the sources of outbreaks of foodborne illness.


Kamisaki-Horikoshi N.,PRIMA Meat Packers Ltd. | Okada Y.,PRIMA Meat Packers Ltd. | Takeshita K.,PRIMA Meat Packers Ltd. | Sameshima T.,PRIMA Meat Packers Ltd. | And 3 more authors.
Journal of AOAC International | Year: 2011

The Bacteriological Analytical Manual (BAM) Salmonella pre-enrichment broth [lactose (LAC) broth], buffered peptone water, and universal pre-enrichment (UP) broth were compared with TA10 broth, developed in our laboratory, for recovery of heat- and freeze-injured Salmonella (55°C for 2-20 min and -20°C for 2 months, respectively) from beef. Beef samples were contaminated with single Salmonella serovars, and contamination levels of 0.44 to <0.001 most probable number (MPN)/g and 0.74 to 0.14 MPN/g were used for heat- and freezing-induced injury studies, respectively. Twenty test portions (25 g) of the contaminated beef were pre-enriched in each broth, and the BAM Salmonella culture method was used thereafter. There was a significant difference (Χ2 = 7.73) in recovery of heat-injured Salmonella between TA10 broth and LAC broth, 189 (67.5%) versus 156 (55.7%) positive samples, respectively, determined by plating onto selective agars and identification by biochemical tests. for the recovery of freezeinjured Salmonella, there was a significant difference (Χ2 = 24.7) between TA10 and LAC broth, 189 (72.7%) versus 133 (51.2%) positive samples, respectively. TA10 broth was more effective than LAC broth and UP broth for recovery of freezeinjured Salmonella. The results indicate that TA10 broth should be used instead of LAC broth for testing of beef that may be contaminated with heat- and freeze-injured Salmonella spp.


PubMed | Hamamatsu University School of Medicine, Nippon Veterinary and Life Science University, University of Shizuoka, Prima Meat Packers Ltd. and 3 more.
Type: | Journal: BioPsychoSocial medicine | Year: 2014

The activity of creatine kinase (CK) in serum has recently been reported to be potentially associated with several types of depression. The aim of this study is to evaluate whether serum enzymes, including CK, vary even in a healthy population with depressive symptoms caused by work-related stress. We gave questionnaires and blood examinations to 93 healthy female nursing home workers and did an enzyme-linked immunosorbent assay for the quantitative detection of CK isozyme muscle-type M chain (CK-MM) in serum.Depressive symptoms were determined using the Center for Epidemiologic Studies Depression (CES-D) scale and compared with the results of the blood examination and serum CK-MM levels. The CES-D results showed significant negative correlations with total CK and lactate dehydrogenase (LDH) activities and CK-MM level (r=-0.29, p=0.0062; r=-0.29, p=0.0065; r=-0.33, p=0.0016, respectively).Total CK and LDH activities and serum CK-MM level appear to be associated with the depressive symptoms of healthy nurses working in stressful environments, although the significance level was relatively low. The simultaneous detection of serum CK and LDH activities or serum CK-MM level and LDH activity may be useful as an indicator of depressive symptoms, at least for female nursing staff with work-related stress.


Kato S.,Prima Meat Packers Ltd. | Yagi T.,Prima Meat Packers Ltd. | Masanobu A.,Prima Meat Packers Ltd. | Arihara K.,Kitasato University
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2014

We developed a novel ELISA kit for egg detection in accordance with the official Japanese method for extraction (official extraction method), which is used for monitoring the appropriateness of food product labeling in Japan. The monoclonal antibody used in the kit was prepared using reduced and carboxymethylated chicken ovalbumin as an immunizing antigen. The newly developed ELISA kit detected egg white solubilized in 2- mercaptoethanoland sodium dodecylsul fate, which is used in the official extraction method. The detectable range of egg protein concentrations was 0.8-50.0 ng/mL (equivalent to 0.3-20.0 μg/g food). Cross-reactivity with both duck and Japanese quailegg was observed, but not with other food ingredients. Spike recovery tests using model processed foods showed that recovery ranged from 73.6 %.118.0 %, and intra- and inter-assay coefficients of variation were less than 6.0% and 9.1 %, respectively. Based on the official extraction method for quantitative analysis of egg in specified food ingredients, these results suggest that a simple, monoclonal antibody-based ELISA kit is as effective as the conventionalmethod for egg detection. (Received May 31, 2013 ; Accepted Sep. 26, 2013). © Copyright 2014, Japanese Society for Food Science and Technology.


Patent
Prima Meat Packers Ltd. | Date: 2010-02-23

A method is disclosed which rapidly detect allergens with good accuracy by efficiently extracting the allergens from a test sample such as food containing various allergens and eliminating non-specific reactions accompanying the disintegration of colloidal gold conjugated to antibodies by not using a reducing agent. The method uses a developing solution containing at least 10% by weight of FBS in an immunochromatography method which comprises using a colloidal gold-labeled antibody in which a colloidal gold is bound to a monoclonal antibody against denatured and native allergen, a development support wherein a monoclonal antibody against denatured and native allergen recognizing an epitope different from that recognized by the colloidal gold-labeled antibody is fixed, measurement samples of the allergens extracted from the test sample with an anionic surfactant such as SDS and a thiosulfate or an anionic surfactant such as SDS and a non-ionic surfactant such as Tween 20, and the developing solution; developing the developing solution on the development support; and then detecting the allergens based on the presence of the deposition of the colloidal gold.


Patent
Prima Meat Packers Ltd. | Date: 2011-12-28

A method is disclosed which rapidly detect allergens with good accuracy by efficiently extracting the allergens from a test sample such as food containing various allergens and eliminating non-specific reactions accompanying the disintegration of colloidal gold conjugated to antibodies by not using a reducing agent. The method uses a developing solution containing at least 10% by weight of FBS in an immunochromatography method which comprises using a colloidal gold-labeled antibody in which a colloidal gold is bound to a monoclonal antibody against denatured and native allergen, a development support wherein a monoclonal antibody against denatured and native allergen recognizing an epitope different from that recognized by the colloidal gold-labeled antibody is fixed, measurement samples of the allergens extracted from the test sample with an anionic surfactant such as SDS and a thiosulfate or an anionic surfactant such as SDS and a non-ionic surfactant such as Tween 20, and the developing solution; developing the developing solution on the development support; and then detecting the allergens based on the presence of the deposition of the colloidal gold.


PubMed | PRIMA Meat Packers Ltd
Type: Journal Article | Journal: Journal of AOAC International | Year: 2015

The labeling of seven specific allergenic ingredients (egg, milk, wheat, buckwheat, peanut, shrimp, and crab) is mandatory in Japan. To ensure proper labeling, two kinds of ELISA kits using polyclonal antibodies have been developed. However, we developed two novel ELISA kits using monoclonal antibodies with improved specificity, the Allergeneye ELISA Egg (AE-Egg) and Allergeneye ELISA Milk (AE-Milk) Kits, to detect egg and milk proteins in processed foods, respectively. Five types of processed food containing 10 mg/kg of egg or milk soluble protein were prepared for an interlaboratory study of the performance of these kits. The kits showed a relatively high reproducibility level of interlaboratory precision (AE-Egg RSDR, 3.7-5.7%; AE-Milk RSDR, 6.8-10.5%) and satisfied the recovery rate stipulated by Japanese guidelines (AE-Egg, 61.6-89.3%; AE-Milk, 52.1-67%) for all processed foods. Our results suggest that the AE-Egg and AE-Milk Kits are precise and reliable tools for detecting egg or milk proteins in processed foods.

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