title: [Coupling of immunomagnetic separation and polymerase chain reaction for the rapid detection of salmonellae in minced meat and chicken giblets].
abstract: Coupling of immunomagnetic separation and polymerase chain reaction was used after preenrichment for the rapid detection of salmonellae in minced meat and chicken giblets. The primers used are specific to the origin of DNA replication (oriC) on the Salmonella chromosome and produce a 163 bp DNA fragment. The method allowed a screening of Salmonella free samples within 24 hours. It detected 5 serovars when inoculated in minced meat at a contamination level of 1 to 4 cfu/g. Compared with the method L 00.00-20 of the Official Collection of Methods of Analysis according to section 35 of the German Law on Food and Commodities it showed a sensitivity of 94% and a specificity of 87.5% for the examination of chicken giblets (n = 45) and a specificity of 100% for the examination of minced meat (n = 63).
authors: Institut für Lebensmittelhygiene und -Technologie der Universität Ankara.
authors: I
authors: I
authors: Erol
authors: J
authors: J
authors: Kleer
authors: G
authors: G
authors: Hildebrandt
authors: A
authors: A
authors: Yurtyeri
mesh_terms: D000818:Animals; D002417:Cattle; D002645:Chickens; D005858:Germany; D018189:Immunomagnetic Separation / Q000379:methods; D007881:Legislation, Food; D008460:Meat / Q000382:microbiology* / Q000592:standards; D016133:Polymerase Chain Reaction / Q000379:methods; D018741:Replication Origin / Q000235:genetics; D012475:Salmonella / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D012680:Sensitivity and Specificity; D012703:Serotyping