{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,3]],"date-time":"2026-04-03T16:01:35Z","timestamp":1775232095906,"version":"3.50.1"},"reference-count":24,"publisher":"American Society for Microbiology","issue":"10","license":[{"start":{"date-parts":[[2006,10,1]],"date-time":"2006-10-01T00:00:00Z","timestamp":1159660800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2006,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            A real-time immunoquantitative PCR (iqPCR) method for detection of\n            <jats:italic>Staphylococcus aureus<\/jats:italic>\n            enterotoxin B (SEB) was developed and evaluated using both pure cultures and foods. The assay consisted of immunocapture of SEB and real-time PCR amplification of the DNA probe linked to the detection antibody. iqPCR was compared to an in-house enzyme-linked immunosorbent assay (ELISA) using the same couple of capture-detection antibodies and to commercial kits for detection of\n            <jats:italic>S. aureus<\/jats:italic>\n            enterotoxins (SE). The iqPCR was approximately 1,000 times more sensitive (&lt;10 pg ml\n            <jats:sup>\u22121<\/jats:sup>\n            ) than the in-house ELISA and had a dynamic range of approximately 10 pg ml\n            <jats:sup>\u22121<\/jats:sup>\n            to approximately 30,000 pg ml\n            <jats:sup>\u22121<\/jats:sup>\n            . iqPCR was not inhibited by any of the foods tested and was able to detect SEB present in these foods. No cross-reactivity with SE other than SEB was observed. Application of iqPCR for detection of SEB in cultures of\n            <jats:italic>S. aureus<\/jats:italic>\n            revealed the onset of SEB production after 4 h of incubation at 22, 37, and 42\u00b0C, which was in the first half of the exponential growth phase. The total amounts of SEB produced by the two strains tested were larger at 42\u00b0C than at 37\u00b0C and were strain dependent.\n          <\/jats:p>","DOI":"10.1128\/aem.03068-05","type":"journal-article","created":{"date-parts":[[2006,10,4]],"date-time":"2006-10-04T17:50:39Z","timestamp":1159984239000},"page":"6593-6599","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":44,"title":["Immunoquantitative Real-Time PCR for Detection and Quantification of\n            <i>Staphylococcus aureus<\/i>\n            Enterotoxin B in Foods"],"prefix":"10.1128","volume":"72","author":[{"given":"Andreja","family":"Rajkovic","sequence":"first","affiliation":[{"name":"Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Benaissa El","family":"Moualij","sequence":"additional","affiliation":[{"name":"Laboratory of Human Histology, University of Liege, Liege, Belgium"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mieke","family":"Uyttendaele","sequence":"additional","affiliation":[{"name":"Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Philippe","family":"Brolet","sequence":"additional","affiliation":[{"name":"Laboratory of Human Histology, University of Liege, Liege, Belgium"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Willy","family":"Zorzi","sequence":"additional","affiliation":[{"name":"Laboratory of Human Histology, University of Liege, Liege, Belgium"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ernst","family":"Heinen","sequence":"additional","affiliation":[{"name":"Laboratory of Human Histology, University of Liege, Liege, Belgium"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ellen","family":"Foubert","sequence":"additional","affiliation":[{"name":"Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Johan","family":"Debevere","sequence":"additional","affiliation":[{"name":"Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"235","reference":[{"key":"e_1_3_2_2_2","first-page":"185","volume":"22","year":"2001","unstructured":"Anonymous. 2001. 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