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Adding a selective enrichment step to the iQ‐Check TM real‐time PCR improves the detection of Salmonella in naturally contaminated retail turkey meat products
Author(s) -
Fakhr M.K.,
McEvoy J.M.,
Sherwood J.S.,
Logue C.M.
Publication year - 2006
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 - 10.1111/j.1472-765x.2006.01903.x
Subject(s) - salmonella , contamination , biology , enrichment culture , real time polymerase chain reaction , microbiological culture , food science , polymerase chain reaction , microbiology and biotechnology , bacteria , gene , ecology , biochemistry , genetics
Aims: The aim of this study was to compare the real‐time iQ‐Check TM Salmonella kit (Bio‐Rad) with the immunocapture assay RapidCheck ® Salmonella method, and a conventional culture method (FSIS, USDA) in detecting Salmonella in naturally contaminated turkey meat products. This study was also designed to determine if a selective enrichment step might improve the real‐time detection of Salmonella . Methods and Results: Using the culture method, Salmonella was recovered from 49 out of 99 retail turkey meat samples collected. RapidCheck ® failed to detect 11 Salmonella samples that were positive by the culture method. The iQ‐Check TM real‐time PCR also failed to detect three samples that were positive by the culture method. However, when carried out after a selective enrichment step, the iQ‐Check TM real‐time PCR detected all 49 Salmonella samples recovered by the culture method. The iQ‐Check TM real‐time PCR detected the presence of Salmonella in some samples that were not recovered by the culture method. Conclusions: Adding a selective enrichment step to the iQ‐Check TM real‐time PCR improves the detection of Salmonella in naturally contaminated turkey meat samples. Significance and Impact of the Study: The iQ‐Check TM Salmonella real‐time PCR can be used as a rapid method to monitor Salmonella in turkey meat, together with conventional culture methodology.