Open AccessClostridium spp. detection in food samples using 16S rDNA-based PCR method
Author(s) -
D.S. Bataeva,
A.A. Makhova,
V.B. Krylova,
T V Gustova,
M.Yu. Minaev
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/421/5/052025
Subject(s) - polymerase chain reaction , clostridium , 16s ribosomal rna , spore , biology , raw meat , clostridiaceae , clostridium perfringens , raw milk , food science , salmonella , microbiology and biotechnology , real time polymerase chain reaction , bacteria , gene , toxin , genetics
Raw foods of animal and plant origin are the most likely to be contaminated with either spores or vegetative cells of Clostridium. Molecular detection of the Clostridium spp. by polymerase chain reaction (PCR) is one useful method for detecting Clostridium spp. in some samples such as food raw materials. Clostridium detection was performed using 16S rDNA-based PCR method with Clos 58 - f and Clos 780 - r primers. A study of the specificity of the primers used revealed a reaction to Salmonella and Proteus. Therefore, the scope of PCR with these primers can be food products that have undergone high-temperature processing, for example, sterilized meat or meat and vegetable preserves, as well as ingredients after inactivation of vegetative forms of microorganisms.