title: Development of loop-mediated isothermal amplification (LAMP) assay for the rapid detection of Penicillium nordicum in dry-cured meat products.
abstract: The need of powerful diagnostic tools for rapid, simple, and cost-effective detection of food-borne fungi has become very important in the area of food safety. Currently, several isothermal nucleic acid amplification methods have been developed as an alternative to PCR-based analyses. Loop-mediated isothermal amplification (LAMP) is one of these innovative methods; it requires neither gel electrophoresis to separate and visualize the products nor expensive laboratory equipment and it has been applied already for detection of pathogenic organisms. In the current study, we developed a LAMP assay for the specific detection of Penicillium nordicum, the major causative agent of ochratoxin A contamination in protein-rich food, especially dry-cured meat products. The assay was based on targeting otapksPN gene, a key gene in the biosynthesis of ochratoxin A (OTA) in P. nordicum. Amplification of DNA during the reaction was detected directly in-tube by color transition of hydroxynaphthol blue from violet to sky blue, visible to the naked eye, avoiding further post amplification analyses. Only DNAs isolated from several P. nordicum strains led to positive results and no amplification was observed from non-target OTA and non OTA-producing strains. The assay was able to detect down to 100 fg of purified targeted genomic DNA or 10(2) conidia/reaction within 60 min. The LAMP assay for detection and identification of P. nordicum was combined with a rapid DNA extraction method set up on serially diluted conidia, providing an alternative rapid, specific and sensitive DNA-based method suitable for application directly "on-site", notably in key steps of dry-cured meat production.
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy. Electronic address: massimo.ferrara@ispa.cnr.it.
authors.forename: M
authors.initials: M
authors.lastname: Ferrara
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Perrone
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Lecce, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Gallo
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy.
authors.forename: F
authors.initials: F
authors.lastname: Epifani
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Visconti
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Susca
mesh_terms: D005516:Food Microbiology / Q000379:methods*; D008461:Meat Products / Q000382:microbiology*; D021141:Nucleic Acid Amplification Techniques; D010407:Penicillium / Q000302:isolation & purification*; D012680:Sensitivity and Specificity
keywords: Dry-cured meat; Loop-mediated isothermal amplification (LAMP); Ochratoxin A; Penicillium nordicum