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Detection of Salmonella spp. in Eight Complex Food Matrices Using Polymerase Chain Reaction Assay
Author(s) -
Alves Juliane,
Niguma Natália H.,
Oliveira Tereza C.R.M.
Publication year - 2015
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12194
Subject(s) - food science , salmonella , yolk , chromatography , extraction (chemistry) , polymerase chain reaction , nucleic acid , chemistry , nucleic acid methods , dna extraction , detection limit , biology , bacteria , biochemistry , gene , genetics
Conventional methods for the detection of S almonella based on culturing are time‐consuming and laborious. The aim of this study was to develop a template preparation method and polymerase chain reaction ( PCR ) assay for the detection of S almonella spp. in egg yolk, pizza, ground beef, pork, pork sausage, chicken drumsticks, mayonnaise and M inas cheese. The DNA extraction was performed with thermal lysis followed by nucleic acid purification with phenol‐chloroform. After the use of this template preparation method, no inhibitory substances for the PCR were observed in those eight complex food matrices. The PCR technique detected S almonella spp. with a sensitivity of 1 cfu / mL (colony forming unit per milliliter) of all food matrices tested after 18 h of enrichment in buffered peptone water. This method is relatively inexpensive, reduces time of analysis in comparison to the reference method, and can be used in food microbiological analyses and epidemiological studies. Practical Applications The developed template preparation method and PCR are an efficient means to detect S almonella spp. in eight complex food matrices (in egg yolk, pizza, ground beef, pork, pork sausage, chicken drumsticks, mayonnaise and M inas cheese) after a 18 h of enrichment. This represents a great advantage in order to reduce cost and time of analysis by shorter time of incubation and reduction in enrichment steps in comparison to the analytical reference method. This method can be used in food microbiological analyses and epidemiological studies.