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Evaluation of a Polymerase Chain Reaction–Based System for Detecting Salmonella Species from Pork Carcass Sponge Samples
Author(s) -
Wu ChihChuan,
Liu ChengI,
Tsai ChinEn,
Yeh KuangSheng
Publication year - 2003
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.1365-2621.2003.tb08276.x
Subject(s) - salmonella , polymerase chain reaction , agar , biology , microbiology and biotechnology , inoculation , food science , real time polymerase chain reaction , bacteria , gene , biochemistry , immunology , genetics
Pork carcass sponge samples (n = 230) collected from 10 Taiwanese slaughter plants were screened for Salmonella using 2 methods: BAX® for Screening/ Salmonella , a polymerase chain reaction‐based detection system and a culture method using SM‐ID agar as the selective plating medium. The BAX method identified 14 samples as positive for Salmonella. The 8 samples identified as Salmonella‐positive by the SM‐ID method were also BAX‐positive. Inoculation studies showed BAX detected Salmonella in samples having initial 1.4 × 10 1 cfu/mL Salmonella inoculum prior to the enrichment process in the presence of 3.0 × 10 6 cfu/mL of non‐ Salmonella florae. BAX provides a rapid screening alternative to the culture method for Salmonella detection.