Polymerase chain reaction (PCR) for the detection of Salmonella in artificially inoculated chicken meat

The aim of this study was to develop a polymerase chain reaction (PCR) protocol for the detection of Salmonella in artificially contaminated chicken meat. Tests were performed with different dilutions of Salmonella Typhimurium or Salmonella Enteritidis cells (10-7, 10-8 or 10-9 CFU/mL) inoculated in...

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Bibliographic Details
Main Authors: Luciana Ruschel dos SANTOS, Vladimir Pinheiro do NASCIMENTO, Sílvia Dias de OLIVEIRA, Maristela Lovato FLORES, Alexandre Pontes PONTES, Aldemir Reginato RIBEIRO, Carlos Tadeu Pippi SALLE, Rui Fernando Félix LOPES
Format: Article in Journal/Newspaper
Language:English
Published: Universidade de São Paulo (USP) 2001
Subjects:
Salmonella
PCR
Chicken meat
Arctic medicine. Tropical medicine
RC955-962
Infectious and parasitic diseases
RC109-216
Arctic
Online Access:https://doaj.org/article/1d5c2d94e7c442cebc7696be5a0a8daf
Description
Summary:The aim of this study was to develop a polymerase chain reaction (PCR) protocol for the detection of Salmonella in artificially contaminated chicken meat. Tests were performed with different dilutions of Salmonella Typhimurium or Salmonella Enteritidis cells (10-7, 10-8 or 10-9 CFU/mL) inoculated in chicken meat samples, in order to establish the limits of detection, incubation times (0, 6, 8 and 24 hours of pre-enrichment in PBW 1%) and three DNA extraction protocols (phenol-chloroform, thermal treatment and thermal treatment and Sephaglass). The assay was able to detect until 10-9 CFU/mL of initial dilution of Salmonella cells inoculated in chicken meat, which allows detection of Salmonella within 48 hours, including 24 hours of pre-enrichment and using the phenol-chloroform DNA extraction protocol. As the results are obtained in a shorter time period than that of microbiological culture, this procedure will be useful in the methodology for detection of Salmonella in chicken.

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