SAMPLE PREPARATION METHODS IN PCR-BASED DETECTION OF FOOD PATHOGENS

Since its introduction in the mid-1980s, polymerase chain reaction (PCR) technology has been recognized as a promising method for the examination of microbes in food. The PCR represents a rapid method with both high sensitivity and specificity for the immediate detection of pathogenic microorganisms. Although this technique can be extremely effective with pure microbial cultures, the sensitivity may be reduced dramatically when it is applied directly to food samples. One important reason for this is that the complex composition of food matrices can inhibit the PCR. This review describes sample preparation methods that are used to facilitate PCR detection either by separating the microorganisms from the PCR inhibitors and/or by concentrating the microorganisms to detectable concentrations.