Detection of Salmonella in Chicken Meat and Eggs with a DNA hybridization and an ELISA kit.

概要

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The performance of 'Salmonella Assay' based on DNA hybridization and 'Salmonella Tek' based on enzyme linked immuno-sorbent assay for salmonella detection was investigated in naturally contaminated frozen and non-frozen chicken meat and frozen liquid whole eggs. The results were then compared with conventional methods. The optimum selective enrichment medium for the two kits was also investigated. In both kits, for selective enrichment as well as in conventional methods, Hajna's tetrathionate broth was the best medium. In frozen chicken meat and eggs, post enrichment with Gram negative broth was necessary for the detection using the 'Salmonella Assay', but not necessary in raw chicken meat. In detection using 'Salmonella Tek' post enrichment was not necessary in any of the foods tested. The performance in terms of salmonella detection for the two kits was almost equal to the results from the conventional method, when an appropriate media for each sample was used. These kits are suitable tools for the detection of salmonella in chicken meat and liquid eggs, because of their accuracy, simplicity in judging the results and shortened testing time.