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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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.


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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