title: Twelve-hour PCR-based method for detection of Salmonella spp. in food.
abstract: A PCR-based method for the detection of Salmonella spp. in food was developed. The method, set up on typical salami from the Italian region of Marche, is sensitive and specific and shows excellent correlation with the conventional method of reference when naturally contaminated foods are analyzed. Moreover, it can be easily performed within a maximum of 12 h from food sampling, thus allowing prompt detection of Salmonella spp. in the food stocks analyzed.
authors.affiliation: Dipartimento di Biotecnologie Agrarie ed Ambientali, 60100 Ancona, Italy. anmicro@popcsi.unian.it
authors.forename: R
authors.initials: R
authors.lastname: Ferretti
authors.forename: I
authors.initials: I
authors.lastname: Mannazzu
authors.forename: L
authors.initials: L
authors.lastname: Cocolin
authors.forename: G
authors.initials: G
authors.lastname: Comi
authors.forename: F
authors.initials: F
authors.lastname: Clementi
mesh_terms: D000818:Animals; D005506:Food Contamination; D008461:Meat Products / Q000382:microbiology*; D016133:Polymerase Chain Reaction / Q000379:methods*; D012475:Salmonella / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*; D012480:Salmonella Infections / Q000382:microbiology; D012680:Sensitivity and Specificity; D013552:Swine; D013553:Swine Diseases / Q000382:microbiology; D013997:Time Factors