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Publishing Language: Chinese | Open Access

Highly Sensitive Colorimetric Detection of Listeria monocytogenes by Using Gold Nanoparticles Based on Magnetic Metal-Organic Framework Separation

Juan DU1 Xin CHEN1Kai LIU1Jialei LIU1Pengjie LUO2Dong LIANG3Yanhong BAI1 ( )
College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100022, China
Applied Nutrition I, China National Center for Food Safety Risk Assessment, Beijing 100022, China
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Abstract

In this study, magnetic metal organic framework composites as capture probe and immunofunctionalized gold nanoparticles as signal probe were used to develop a rapid colorimetric method for the detection of Listeria monocytogenes. Under optimal conditions, the visual detection limit for L. monocytogenes was 1.2 × 103 CFU/mL. The results of ultraviolet spectroscopy showed a good linear relationship in the range of 1.2 × 101-1.2 × 108 CFU/mL (Y = 0.519 - 0.043X, R2 = 0.978), the detection limit was as low as 0.45 CFU/mL, and the intra-batch coefficient of variation of all concentration gradients was between 0.31% and 1.30%. The recoveries for spiked chicken breast were 91.1%-108.7% with coefficient of variation less than 7.4%, and the result was consistent with that of the plate counting method. In conclusion, the proposed assay is rapid, accurate sensitive, and highly applicable to the detection of foodborne pathogens.

CLC number: TS207.4 Document code: A Article ID: 1002-6630(2023)06-0360-08

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Food Science
Pages 360-367

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Cite this article:
DU J, CHEN X, LIU K, et al. Highly Sensitive Colorimetric Detection of Listeria monocytogenes by Using Gold Nanoparticles Based on Magnetic Metal-Organic Framework Separation. Food Science, 2023, 44(6): 360-367. https://doi.org/10.7506/spkx1002-6630-20220316-179

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Received: 16 March 2022
Published: 25 March 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).