Robustness of S almonella loop‐mediated isothermal amplification assays for food applications

Aims Loop‐mediated isothermal amplification ( LAMP ) assays have been developed recently for S almonella detection. This study aimed at evaluating the robustness of two S almonella LAMP assays in comparison with PCR and real‐time quantitative PCR for food applications. Methods and Results Performance of the assays was examined under abusive preparation conditions, running temperatures and p H , and with the addition of various inhibitors and food rinses. LAMP achieved robust detection under abusive assay preparation conditions (holding at 22 and 37°C for up to 30 min) and running temperatures (57–68°C). With a hot‐start DNA polymerase, PCR obtained comparable results under these temperature ranges. However, PCR performed markedly poorer under abusive pH . LAMP also showed greater tolerance to potential inhibitors than PCR . When food rinses including meat juice, chicken rinse, egg homogenate and produce homogenate were added at 20% of the reaction mix, PCR amplifications were completely inhibited, but LAMP reactions were not. Conclusions Our results demonstrated that LAMP is a robust alternative to PCR in S almonella detection for food applications. Significance and Impact of the Study This study filled important knowledge gaps regarding the robustness of S almonella LAMP assays. The findings will help bring S almonella LAMP assays closer to wider applications in food testing.