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Detection of Salmonella spp. in Oysters Using Polymerase Chain Reactions (PCR) and Gene Probes
Author(s) -
JONES DANIEL D.,
LAW ROBERT,
BEJ ASIM K.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06146.x
Subject(s) - polymerase chain reaction , oyster , oligonucleotide , salmonella , biology , oligomer restriction , microbiology and biotechnology , dna , primer dimer , hot start pcr , gene , multiple displacement amplification , hybridization probe , dna extraction , nested polymerase chain reaction , genetics , multiplex polymerase chain reaction , bacteria , fishery
The polymerase chain reaction (PCR) DNA amplification method was used to identify oligonucleotide primers from a target gene, hns , to specifically detect SulmonelIu spp. in contaminated oysters. The primers for PCR amplification and a hybridizing oligonucleotide probe to detect the amplified DNA were specific for all Salmonella spp. tested. Modification of a procedure for extracting DNA from oyster tissue matrices followed by PCR amplification, and coupled with gene‐probe hybridization detected <40 cells of seeded or naturally occurring Sulmonella spp./g of oyster meat samples without any enrichment step. The detection of SaZmonella spp. was reliable, sensitive, and required considerably less time than conventional microbiological culture methods.