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

Revista do Instituto de Medicina Tropical de São Paulo

Luciana Ruschel Dos Santos¹  Vladimir Pinheiro Do Nascimento¹  Sílvia Dias De Oliveira¹  Maristela Lovato Flores²  Alexandre Pontes Pontes¹  Aldemir Reginato Ribeiro¹  Carlos Tadeu Pippi Salle¹  Rui Fernando Félix Lopes² 

[1] ,Federal University of Rio Grande do Sul Centre for Diagnostics and Research in Avian PathologyRS ,Brazil

关键词: Salmonella;    PCR;    Chicken meat;   

DOI  :  10.1590/S0036-46652001000500002

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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