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Use of the polymerase chain reaction and fluorescent antibody methods for detecting viable but nonculturable Shigella dysenteriae type 1 in laboratory microcosms

Article Abstract:

The utilization of polymerase chain reaction and the fluorescent antibody techniques in the identification of nonculturable but viable Shigella dysenteria from laboratory microcosms is discussed. Water samples were collected from various surface-water sources of Bangladesh. Viable counting wasused to assess the survival of S. dysenteriae in microcosms. It was found that the nonculturable stage in the life cycle of a bacterium is actually a strategyfor survival.

Author: Islam, M.S., Sack, R.B., Hasan, M.K., Miah, M.A., Sur, G.C., Felsenstein, A., Venkatesan, M., Albert, M.J.
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1993
Fluorescent antibody technique

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Potential virulence of viable but nonculturable Shigella dysenteriae type 1

Article Abstract:

The viable but nonculturable (VBNC) cells of Shigella dysenteriae type 1 are potentially virulent as they possess many virulence factors. PCR amplification shows that a biologically active Shiga toxin gene and Shiga toxin are present in the VBNC cells. The VBNC cells adhere to the intestinal epithelial Henle 407 cells. The bacterial cells however, lose the capacity to invade Henle 407 cells after entering the VBNC state.

Author: Colwell, R.R., Shahamat, M., Chowdhury, M.A.R., Rahman, Ishrat
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1996
Virulence (Microbiology), Shigella

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Growth and survival of Shigella flexneri in common Bangladeshi foods under various conditions of time and temperature

Article Abstract:

The role of various Bangladeshi foods as carriers of shigellosis-causing organisms was studied. Boiled rice, lentil soup, milk, cooked beef, mashed potato, mashed brinjal and raw cucumber were the foods tested for bacterial growth at 25 and 37 degrees centigrade and for survival atfive degrees centigrade. The effect of holding temperature of the growth of Shigella flexneri was established.

Author: Islam, M.S., Hasan, M.K., Khan, S.I.
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1993
Food, Food microbiology, Bacteriology, Shigella flexneri

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Subjects list: Usage, Polymerase chain reaction, Research
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