Detection of microbial food contaminants and their products by capillary electromigration techniques Virginia García-Cañas, Alejandro Cifuentes* Institute of Industrial Fermentations (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain. Running title: Analysis of microbial food contamination by CE. * corresponding author:
[email protected] Fax# 34-91-5644853 Abbreviations: AFLP, amplified fragment length polymorphism; AGE, agarose gel electrophoresis, ASP, amnesic shellfish poisoning; BGE, background electrolyte; CFP, ciguatera fish poisoning; DA, domoic acid; DCIP, 2,6-dichlorophenolindophenol; DSP, diarrhetic shellfish poisoning; DTX, dinophysistoxin; ERIC, enterobacterial repetitive intergenic consensus; FB1, Fumonisin type 1; GTX, gonyautoxins; MC, microcystins; MLVA, multiple locus variable-number tandem-repeat; MTX, maitotoxin; NEO, neosaxitosin; NSP, neurotoxic shellfish poisoning; OA, ochratoxin A; OkA, okadaic acid; PSP, paralytic shellfish poisoning; PEO, polyethylenoxide; STX, saxitoxin; TMV, tobacco mosaic virus; T-RFLP, terminal restriction fragment length polymorphism; TTX, tetrodotoxin; UTIs, urinary tract infections. Keywords: CE, food, microorganisms, foodborne pathogens, toxins, review. 1 ABSTRACT This work reviews the different analytical strategies based on capillary electromigration techniques developed for detecting microbial contaminants and their products in food matrices. Namely, this work presents an exhaustive and critical review, including works published till March 2007, on capillary electrophoresis (CE) methods developed to detect and identify contaminants of microbial origin that represent a hazard to humans in foods. First, an overview on the strategies adopted for the analysis of intact microorganisms is presented. Next, CE methodologies based on the analysis of microbial constituents, including those based on Genomics and Proteomics approaches, are described. Finally, CE methods developed for detecting microbial toxins are discussed. 2 CONTENTS 1.