Revista do Instituto de Medicina Tropical de São Paulo (Oct 2001)

Polymerase chain reaction (PCR) for the detection of Salmonella in artificially inoculated chicken meat

  • Luciana Ruschel dos SANTOS,
  • Vladimir Pinheiro do NASCIMENTO,
  • Sílvia Dias de OLIVEIRA,
  • Maristela Lovato FLORES,
  • Alexandre Pontes PONTES,
  • Aldemir Reginato RIBEIRO,
  • Carlos Tadeu Pippi SALLE,
  • Rui Fernando Félix LOPES

Journal volume & issue
Vol. 43, no. 5
pp. 247 – 250

Abstract

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The aim of this study was to develop a polymerase chain reaction (PCR) protocol for the detection of Salmonella in artificially contaminated chicken meat. Tests were performed with different dilutions of Salmonella Typhimurium or Salmonella Enteritidis cells (10-7, 10-8 or 10-9 CFU/mL) inoculated in chicken meat samples, in order to establish the limits of detection, incubation times (0, 6, 8 and 24 hours of pre-enrichment in PBW 1%) and three DNA extraction protocols (phenol-chloroform, thermal treatment and thermal treatment and Sephaglass). The assay was able to detect until 10-9 CFU/mL of initial dilution of Salmonella cells inoculated in chicken meat, which allows detection of Salmonella within 48 hours, including 24 hours of pre-enrichment and using the phenol-chloroform DNA extraction protocol. As the results are obtained in a shorter time period than that of microbiological culture, this procedure will be useful in the methodology for detection of Salmonella in chicken.

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