NUTRITION Chapter Notes - Chapter 14: Pulsed-Field Gel Electrophoresis, Aspergillus Flavus, Gel Electrophoresis Of Nucleic Acids

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The classic example is picnickers vomiting 4 to 6 hours after consuming salad contaminated with staphylococcus aureus enterotoxin. The consumption of s. aureus cells is not necessary, as toxins produced in the food are sufficient to cause illness. Some fungus-derived toxins have more insidious health effects. The most potent are the fungal carcinogens aflatoxins and fumonisins. Aflatoxins are produced by aspergillus flavus and a. parasitises. Besides their importance in grains, aflatoxins have also been found in beer, cocoa, raisins, peanut butter, and soybean meat. The cdc oversees a program called pulse net for the early detection of food-borne pathogens, particularly during an outbreak. The basis for this program is the use of pulsed field gel electrophoresis (pfge) under carefully controlled and duplicated conditions. Pfge generates a strain-specific dna electrophoresis pattern, or fingerprint, for each bacterial pathogen pfge is similar to standard dna gel electrophoresis but is capable of separating very large fragments of dna.

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