title: [Detection of bacteria genus Campylobacter in poultry products by PCR method].
abstract: Researches on method PCR adaptation for detection Campylobacter spp. in poultry meat with use of two devices and kits and its comparison with a bacteriological method under characteristics of specificity and the bottom limit of definition are carried out. Higher efficiency of detection of Campylobacters to PCR in real time, than a bacteriological method, and also suitability for the purposes of the foods control of the kits intended initially for clinical diagnostics is shown. It is specified on necessity of a stage of bacteria enrichment before PCR up to a level above 10(5) CFU/g.
authors.forename: A V
authors.initials: AV
authors.lastname: Bulakhov
authors.forename: N R
authors.initials: NR
authors.lastname: Efimochkina
authors.forename: S A
authors.initials: SA
authors.lastname: Sheveleva
mesh_terms: D002167:Campylobacter; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D016133:Polymerase Chain Reaction / Q000379:methods*; D011202:Poultry Products / Q000382:microbiology*; D012680:Sensitivity and Specificity