Rapid Detection of Salmonella in Foods Using Real-Time PCR

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Conventional methods for detection of Salmonella serovars in foods are generally time-consuming and labor intensive. A real-time PCR method has been developed with custom designed primers and a TaqMan probe to detect the presence of a 262-bp fragment of the Salmonella-specific invA gene. The method has been tested with a total of 384 field-isolated Salmonella serovars and non-Salmonella stock strains, as well as 420 U.S. Food and Drug Administration food samples, comprising a variety of food matrices. The method was highly specific in detecting Salmonella in spiked chili powder and shrimp samples, with a sensitivity of 0.04 CFU/g. In addition, the method is faster, more accurate, and less costly than the traditional U.S. Food and Drug Administration's Bacteriological Analytical Manual cell-culturing and the AOAC International–approved VIDAS methods to detect Salmonella in foods.

Document Type: Research Article

Affiliations: 1: U.S. Food and Drug Administration, Pacific Regional Laboratory Southwest, Irvine, California 92612, USA 2: U.S. Food and Drug Administration, Denver District Laboratory, Denver, Colorado 80225, USA

Publication date: December 1, 2008

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