Open AccessTwelve-Hour PCR-Based Method for Detection of Salmonella spp. in Food
Author(s) -
R. Ferretti,
Ilaria Mannazzu,
Luca Cocolin,
Giuseppe Comi,
Francesca Clementi
Publication year - 2001
Publication title -
applied and environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.552
H-Index - 324
eISSN - 1070-6291
pISSN - 0099-2240
DOI - 10.1128/aem.67.2.977-978.2001
Subject(s) - salmonella , food science , food contaminant , contaminated food , contamination , food microbiology , biology , microbiology and biotechnology , bacteria , genetics , ecology
A PCR-based method for the detection of Salmonella spp. in food was developed. The method, set up on typical salami from the Italian region of Marche, is sensitive and specific and shows excellent correlation with the conventional method of reference when naturally contaminated foods are analyzed. Moreover, it can be easily performed within a maximum of 12 h from food sampling, thus allowing prompt detection of Salmonella spp. in the food stocks analyzed.
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