Faster Salmonella Detection Possible with New Technique

Using technology available through a local company, an Iowa State University researcher is working on a faster method to detect and genetically identify salmonella from contaminated foods.

Byron Brehm-Stecher, an assistant professor of food science and human nutrition, wants to replace the current system of salmonella detection with a new approach that can provide DNA sequencing-like results in hours rather than days.

Brehm-Stecher’s collaborator, Advanced Analytical Technologies, Inc., from Ames, is providing advanced biomedical instruments and reagents for the research.

The recent results of the research, funded by the Grow Iowa Values Fund, will be presented at the August meeting of the International Association for Food Protection in Anaheim, Calif.

Currently, definitive genetic identification of food-borne pathogens is done using traditional DNA sequencing methods first developed in the 1980s.

“If you want (DNA) sequence information now, you first need to run a polymerase chain reaction (PCR) on total DNA extracted from a sample of contaminated food,” said Brehm-Stecher. “This amplifies DNA from the pathogen you’re looking for and will let you know if salmonella is present or not.

“However, further details about the pathogen are lacking, like what strain is present. To dig deeper, you need to run a cycle sequencing reaction – similar to a long PCR reaction – and send the output from this to a DNA sequencing core facility. Results are available about two days later,” said Brehm-Stecher.

“This is not fast enough to keep up with the pace of today’s food production and distribution networks. We are able to get foods from the farm to the table – really any table around the globe – in a remarkably short period of time,” he added.

Faster detection of specific strains can mean recognizing an outbreak sooner and stopping tainted food from being delivered and consumed. The new method might be helpful for investigative agencies, Brehm-Stecher said.

“Especially for the type of investigation where things are still in motion. The food has been shipped and you may not know where it is. It may be in a truck, on a shelf or in some consumer’s pantry, so time really is of the essence,” he said.

“Next-generation sequencing tools are available, but these are still too complex and expensive for routine use in the food industry,” Brehm-Stecher explained. “New approaches that are able to bridge the gap between the limitations of traditional PCR and next-generation sequencing could enhance food safety efforts by providing both rapid presence/absence testing and detailed genetic characterization of isolates.”

You don’t have to go further than the local newspaper to see the depth of the problem. Recent national outbreaks of salmonella in foods include peanut butter (2007 and 2009), alfalfa sprouts (2009), black pepper and hydrolyzed vegetable protein (HVP) (2010). Adding to the problem is the fact that peanut butter, black pepper and HVP are all base ingredients used in many other food products. Salmonella in these ingredients has led to thousands of product recalls, hundreds of illnesses and several deaths, Brehm-Stecher said.