Rapid Detection of Salmonella in Foods Using Real-Time PCR
Authors: Cheng, Chorng-Ming1; Lin, Wen1; Thien Van, Khanh1; Phan, Lieuchi1; Tran, Nelly N.1; Farmer, Doris2
Source: Journal of Food Protection®, Volume 71, Number 12, December 2008 , pp. 2436-2441(6)
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Abstract:
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
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