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Polymerase chain reaction for rapid detection of Campylobacter jejuni in artificially contaminated foods
Author(s) -
Winters D.K.,
O’Leary A.E.,
Slavik M.F.
Publication year - 1998
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.1998.00411.x
Subject(s) - research center , campylobacter jejuni , library science , campylobacter , center (category theory) , polymerase chain reaction , biology , political science , chemistry , law , gene , computer science , biochemistry , genetics , bacteria , crystallography
Campylobacter jejuni was inoculated into a range of raw and ready-to-eat foods. These food samples were used as a test source for detection of this bacterium by the polymerase chain reaction (PCR). Specific detection of Camp. jejuni, as indicated by a PCR product of 159 bp, was possible with all pre-cooked deli-sliced and raw poultry products tested. All vegetables tested were compatible with the PCR assay. Cantaloupe, kiwi and pineapple tested positive while strawberries, watermelon, grapes and apples tested negative. By using a nested PCR assay that yields a single band at 122 bp, positive results were obtained with watermelon and grapes while the apple and strawberries continued to give a negative reaction. These rapid and specific assays for Camp. jejuni are compatible with most foods in insuring the safety of the food product.