Detection of Meat Spoilage Bacteria by Using the Polymerase Chain Reaction

Authors: Venkitanarayanan, K. S.1; Khan, M. I.2; Faustman, C.1; Berry, B. W.3

Source: Journal of Food Protection®, Number 8, August 1996, pp. 795-900 , pp. 845-848(4)

Publisher: International Association for Food Protection

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Abstract:

The growth of spoilage bacteria results in a shorter shelf life of meat, causing economic losses to the meat industry. Based on 23S rDNA sequence data of Pseudomonas aeruginosa, two primers designated as PF (23 bases) and PR (20 bases) were synthesized for use in the polymerase chain reaction. A unique 207-base-pair DNA product from nine different bacteria typically associated with meat spoilage was amplified by the primers. Dot blot analysis with the internal DNA probe specific for the amplified products confirmed that the amplified DNA sequence is specific for the spoilage bacteria studied.

Keywords: BEEF; DNA PROBE; MEAT SPOILAGE; PCR; PSEUDOMONAS

Document Type: Research Article

Affiliations: 1: Department of Animal Science, Box U-40, University of Connecticut, 3636 Horsebarn Hill Road Extension, Storrs, Connecticut 06269, USA 2: Department of Pathobiology, Box U-89, University of Connecticut, 3636 Horsebarn Hill Road Extension, Storrs, Connecticut 06269, USA 3: USDA, Agriculture Research Service, Beltsville, Maryland 20705, USA

Publication date: August 1, 1996

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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