Possible Use of a Polymerase Chain Reaction Method for Specific Detection of Salmonella in Beef

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概要

• 論文の詳細を見る

• A rapid and sensitive polymerase chain reaction (PCR) method for the detection of Salmonella isolates with different serotypes is described. Based on the DNA sequence of a cloned 1.8 kb HindIII DNA fragment which could hybridize with all the Salmonella isolates tested but not with any of the non-Salmonella isolates including Enterobacteriaceae closely related to Salmonella, oligonucleotide fragments ranging from 18- to 26-merwere synthesized and tested for their possible use as the PCR primers. Results showed that three oligonucleotides, called TS11,TS4 and TS5 could be used in pairs of TS11/TS4 and TS11/TS5 for the PCR detection of salmonellae with various serotypes. Under the conditions described, non-Salmonella isolates did not generate any false positive results. For primers TS11/TS4,the molecular weight of the PCR product amplified with Salmonella DNA was 1179 bp while for primers TS11/TS5,the molecular weight amplified was 375 bp. Primer TS5 could also be used as a checking probe to identify the PCR product amplified from primers TS11/TS4. Study of the detection sensitivity showed that DNA from N×10^0 or N×10^1 cells of Salmonella could be detected unambiguously either with primers TS11/TS5 or with primers TS11/TS4. When these PCR primers were used for the detection of salmonellae in beef, N×10^0〜N×10^1 cells per gram of beef could be detected and the endogenously contaminated microflora in the food sample did not interfere with the detection.

• 公益社団法人日本生物工学会の論文
• 1994-02-25

著者

• Tsen Hau-yang

  Department Of Food Science National Chung-hsing University

• Tsen Hau-yang

  Department Of Food Science National Chung Hsing University

• LIOU JIING-WERN

  Department of Food Science, National Chung-Hsing University

• LIN CHIEN-KU

  Department of Food Science, National Chung-Hsing University

• Liou Jiing-wern

  Department Of Food Science National Chung-hsing University

• Lin Chien-ku

  Department Of Food Science National Chung-hsing University

関連論文

• Comparison of the Kinetics and Factors Affecting the Stabilities of Chitin-Immobilized Naringinases from Two Fungal Sources
• Possible Use of a 1.8kb DNA Fragment for the Specific Detection of Salmonella in Foods
• Possible Use of a Polymerase Chain Reaction Method for Specific Detection of Salmonella in Beef
• Fiber Entrapment of Naringinase from Penicillium sp. and Application to Fruit Juice Debittering
• Factors Affecting the Inactivation of Naringinase Immobilized on Chitin during Debittering of Fruit Juice
• A Colorimetric Microtiter Plate Sandwich DNA Hybridization System for the Detection of Salmonella in Foods
• Isolation and evaluation of lactic acid bacteria with probiotic and immunopotentiating functions

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