Comparison of PCR, electrochemical enzyme-linked immunosorbent assays, and the standard culture method for detecting salmonella in meat products.
An electrochemical enzyme-linked immunosorbent assay (ELISA) coupled with flow injection analysis (ELISA-FIA) and a PCR-based method using ST11 and ST15 primers for detecting salmonellae in meat were evaluated in comparison with the International Organization for Standardization (ISO) culture method. The methods were applied to experimentally contaminated and naturally contaminated meat samples. The results showed that both ELISA-FIA and PCR allowed detection of salmonella in a product contaminated with a low number of the microorganisms (1 to 10 salmonellae/25 g) after only 5 h of incubation of preenrichment broth, and they were just as effective as the ISO method.
Laboratorio Alimenti, Istituto Superiore di Sanità, 00161 Rome, Italy. luciana.croce@iss.it
Luciana
L
Croci
Elisabetta
E
Delibato
Giulia
G
Volpe
Dario
D
De Medici
Giuseppe
G
Palleschi
D000818:Animals; D001431:Bacteriological Techniques; D001483:Base Sequence; D002417:Cattle; D002645:Chickens; D017931:DNA Primers / Q000235:genetics; D004269:DNA, Bacterial / Q000235:genetics; D004563:Electrochemistry; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods; D017022:Flow Injection Analysis; D005516:Food Microbiology; D008460:Meat / Q000382:microbiology*; D016133:Polymerase Chain Reaction / Q000379:methods; D012475:Salmonella / Q000235:genetics* / Q000302:isolation & purification*; D034421:Sus scrofa
D017931:DNA Primers; D004269:DNA, Bacterial