SYBR Green Real-Time PCR for Salmonella detection in meat products

The objective of this study was to develop a SYBR Green Real-Time PCR method for detecting salmonellae in meat samples. The study was conducted both on S. Typhimurium experimentally and naturally contaminated meat samples analyzed in parallel with the standard cultural method (ISO 6579/2001). After the pre-enrichment phase, a boiling DNA extraction procedure combined wity SYBR-Green I Real Time PCR, using primers Styinva-JHO-2, was developed

Development and application of an electrochemical plate coupled with immunomagnetic beads (ELIME) array for salmonella enterica detection in meat samples

Salmonella is one of the main organisms causing outbreaks of foodborne illness, and meat is one of the major vehicles of salmonellosis throughout the world. A novel analytical immunosensor array, based on a 96-well electrochemical plate coupled with immunomagnetic beads (ELIME array), is proposed for the detection of Salmonella in meat samples. After an optimization study, using Salmonella enterica serotype Enteritidis as reference antigen, the ability of the method to interact with a large number of Salmonella serovars commonly present in food was evaluated. The assay was then used to analyze samples of pork, chicken, beef, and turkey experimentally inoculated with Salmonella as well as real samples. The results were compared with those from the International Standard of Organization (ISO) culture method. The comparison showed that the ELIME array is able to detect a low number of Salmonella cells (1-10 CFU per 25 g) after only 6 h of incubation in a pre-enrichment broth. The investigation revealed a very good agreement between culture and ELIME array methods for meat samples, reducing the time for performing the analysis and obtaining the results quickly

SYBR Green Real-Time PCR for Salmonella detection in meat products

The objective of this study was to develop a SYBR Green Real-Time PCR method for detecting salmonellae in meat samples. The study was conducted both on S. Typhimurium experimentally and naturally contaminated meat samples analyzed in parallel with the standard cultural method (ISO 6579/2001). After the pre-enrichment phase, a boiling DNA extraction procedure combined wity SYBR-Green I Real Time PCR, using primers Styinva-JHO-2, was developed.</p