title: Evaluation of effects of primary and secondary enrichment for the detection of Listeria monocytogenes by real-time PCR in retail ground chicken meat.
abstract: A SYBR Green I based real-time PCR assay with inlA-specific oligonucleotide primers was developed for easy and rapid detection of Listeria monocytogenes in a model food that usually has a high incidence of contamination with this pathogen. Results with pure cultures and artificially contaminated chicken meat samples indicate that the PCR assay was highly specific and sensitive. The melting point analysis of the 160 bp amplified DNA fragment was different for L. monocytogenes isolates of the two major phylogenetic divisions of the species, 1 and 2. The assay was then used to survey retail ground chicken meat for contamination with L. monocytogenes. Thirty-seven samples were enriched according to the United States Department of Agriculture culture assays to detect L. monocytogenes on meat. The use and efficiency of PCR assay was examined following both primary and secondary enrichments, which were also plated on chromogenic agar for enumeration of L. monocytogenes and nonpathogenic Listeria spp. to investigate the discrepancies between culture and PCR. Overall, L. monocytogenes was detected in 75% of the samples. Primary enrichment yielded detection rates of 70% and 37% for culture and PCR, respectively. The corresponding rates for secondary enrichment were 54% and 70%, respectively. Test sensitivity is therefore influenced by the type of enrichment and is probably related not only to the limited growth of L. monocytogenes in the primary enrichment media (false-negative PCR results), but also to the high populations of nonpathogenic Listeria spp. in the secondary enrichment broths (false-negative culture results). The main challenge of rapid PCR-based detection of L. monocytogenes from food is the poor sensitivity of primary enrichment media. The improvement of enrichment conditions may help increase assay sensitivity.
authors.affiliation: Department of Food Technology, Spanish National Institute for Agricultural and Food Research and Technology (INIA), Madrid, Spain.
authors.forename: Jaime
authors.initials: J
authors.lastname: Navas
authors.forename: Sagrario
authors.initials: S
authors.lastname: Ortiz
authors.forename: Pilar
authors.initials: P
authors.lastname: Lopez
authors.forename: Marcia M
authors.initials: MM
authors.lastname: Jantzen
authors.forename: Victoria
authors.initials: V
authors.lastname: Lopez
authors.forename: Joaquin V
authors.initials: JV
authors.lastname: Martinez-Suarez
mesh_terms: D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D003470:Culture Media; D053938:DNA Fragmentation; D004269:DNA, Bacterial / Q000032:analysis / Q000302:isolation & purification; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D008089:Listeria monocytogenes / Q000254:growth & development / Q000302:isolation & purification*; D008461:Meat Products / Q000382:microbiology*; D016133:Polymerase Chain Reaction / Q000379:methods*; D012680:Sensitivity and Specificity
chemical_list: D003470:Culture Media; D004269:DNA, Bacterial