The FbP-Panel-5 comprises a series of species-specific targeted reagents designed for detection of Foodborne Poisoning (Salmonella spp., Listeria monocytogenes, Shiga toxin 1 Escherichia coli, Shiga toxin 2 Escherichia coli and eae Escherichia coli) by using qPCR. Foodborne poisoning is any illness resulting from food contaminated with a disease-causing agent as pathogenic bacteria, viruses, or parasites. In addition, some poisonous chemicals, or other harmful substances can also cause foodborne diseases if they are present in food. Symptoms often include vomiting, fever, and aches, and may include diarrhea. 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 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 shigatoxigenic group of Escherichia coli (STEC).
Salmonella is closely related to the Escherichia genus and are found worldwide in cold and warm-blooded animals (including humans), and in the environment. Listeria monocytogenes is the bacterium that causes the infection listeriosis. It can grow and reproduce inside the host’s cells and is one of the most virulent food-borne pathogens, with 20 to 30 percent of clinical infections resulting in death. Shiga toxin is a family of related toxins with two major groups, Stx1 and Stx2. The most common sources for Shiga toxin are the bacteria Shigella dysenteriae and the shigatoxigenic group of Escherichia coli (STEC), which includes serotypes O157:H7, O104:H4, and other enterohemorrhagic E. coli (EHEC). The eae gene codes for the intimin, necessary for the production of attaching and effacing lesions on tissue culture cells on enteropathogenic E. coli (EPEC).