Polymerase chain reaction (PCR) for the detection of Salmonella in artificially inoculated chicken meat.
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.
dos Santos
L R
LR
Centre for Diagnostics and Research in Avian Pathology, Federal University of Rio Grande do Sul, RS, Brazil. luruschel@bol.com.br
do Nascimento
V P
VP
de Oliveira
S D
SD
Flores
M L
ML
Pontes
A P
AP
Ribeiro
A R
AR
Salle
C T
CT
Lopes
R F
RF
D000818:Animals; D002645:Chickens / Q000382:microbiology*; D004269:DNA, Bacterial / Q000032:analysis / Q000302:isolation & purification*; D016133:Polymerase Chain Reaction; D011202:Poultry Products / Q000382:microbiology*; D012475:Salmonella / Q000302:isolation & purification*; D013997:Time Factors
D004269:DNA, Bacterial