Evaluation of a polymerase chain reaction protocol for the detection of Salmonella species directly from superficial samples of chicken carcasses and preenrichment broth.
Chicken meat is an important vehicle of foodborne pathogens, such as Salmonella spp., and demands a systematic control of microbiological contamination during industrial processing. This control occurs by the adoption of quality control systems in slaughters based on the microbiological investigation on hygiene indicators and pathogens, requiring the development of fast, trustable, and precise methodologies. The objective of this study was to compare the Salmonella spp. conventional methodology to a protocol of PCR in chicken carcass surface samples. The PCR protocol was developed directly from the collected samples and from preenrichment broth before and after incubation. The obtained results were compared by chi(2) and McNemar tests (P < 0.05), and the values of concordance, sensitivity, and specificity of PCR variations were calculated considering the conventional methodology as a parameter. The obtained results indicated that although some similarities between the methodologies were observed when positive results were considered (P > 0.05), the PCR developed from preenrichment after incubation presented significant differences from all the other methodologies (P < 0.05). Wide variations were observed in the PCR performance for Salmonella spp. detection in chicken carcasses, which can be due to intrinsic factors inherent to the achievement of this food. Further studies are necessary to elucidate the applicability of the PCR as a tool for microbiological monitoring in quality control systems for chicken processing.
Matias
B G
BG
Departamento de Veterinária, Universidade Federal de Viçosa, Campus Universitário, 36570-000 Viçosa, Minas Gerais, Brazil.
Pinto
P S A
PS
Cossi
M V C
MV
Silva
A
A
Vanetti
M C D
MC
Nero
L A
LA
D000818:Animals; D002645:Chickens / Q000382:microbiology*; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D057230:Limit of Detection; D008460:Meat / Q000382:microbiology; D016133:Polymerase Chain Reaction / Q000379:methods / Q000662:veterinary*; D015203:Reproducibility of Results; D012475:Salmonella / Q000235:genetics / Q000302:isolation & purification*; D012478:Salmonella Food Poisoning / Q000517:prevention & control*; D012680:Sensitivity and Specificity
D004269:DNA, Bacterial