Real Time PCR Detection Kit Clostridium perfringens Major Toxins Panel (alpha beta epsilon and iota)

Clostridium perfringens detection test kit by using qPCR. Formerly known as C. welchii, or Bacillus welchii. C. perfringens is one of the most common causes of food poisoning, by poorly prepared meat. Persons infected develop diarrhea and abdominal cramps. Also, it is the first causative agent of gas gangrene.

Vibrio spp. detection test kit by using qPCR. Vibrio are commonly found in marine or estuarine environments. However, they can be found in freshwater environments as well. Several species of the Vibrio genus can cause foodborne infection, usually associated with eating undercooked seafood. Despite most disease-causing strains being associated with gastroenteritis, can also infect open wounds and cause septicemia. Many Vibrio species are also zoonotic. They cause disease in fish and shellfish and are common causes of mortality among marine life. Some examples of pathogenic Vibrio species include V. cholera, V. parahaemolyticus, and V. vulnificus.

Food PCR test detection of Vibrio spp. in food products, animal feedstuff and environmental samples. Pre-enrichment broth according to ISO/TS 21872-1-2007 (recommended). For use in real time PCR instruments with FAM and ROX channels.

Vibrio parahaemolyticus by using qPCR. Vibrio parahaemolyticus when ingested, causes gastrointestinal illness in humans. While infection can occur via the fecal-oral route, ingestion of bacteria in raw or undercooked seafood, usual oysters, is the predominant cause of the acute gastroenteritis caused by V. parahaemolyticus. Wound infections also occur, but are less common than seafood-borne diseases.

Detection test kit of Foodborne Poisoning (Salmonella spp., Listeria monocytogenes and shiga toxins 1 and 2) by using qPCR. Foodborne poisoning is any illness resulting from food contaminated with a disease-causing agent such as pathogenic bacteria, viruses, or parasites. The foodborne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. The action of monitoring food, to ensure that it will not cause foodborne illness, is known as food safety. As bacteria are a common cause of foodborne illness, there are three main targets controlled by food safety normative: Salmonella spp., Listeria monocytogenes, and more recently the Shiga toxigenic group of Escherichia coli (STEC). Shiga toxins have many names, which can be used interchangeably (shiga toxins, shiga-like toxins, cytotoxins, verocytotoxins, verotoxins). STEC live in the guts of ruminant animals, including cattle, goats, sheep, deer, and elk.