Rapid detection of Salmonella from vegetable rinse-water using real-time PCR

被引：34

作者：

Bhagwat, AA ^{[1
]}

机构：

[1] ARS, USDA, Produce Qual & Safety Lab, Henry A Wallace Beltsville Agr Res Ctr, Beltsville, MD 20705 USA

来源：

FOOD MICROBIOLOGY | 2004年 / 21卷 / 01期

关键词：

food borne pathogens; microbial food safety; enteropathogens;

D O I：

10.1016/S0740-0020(03)00020-0

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A PCR-based method for the detection of Salmonella spp. from fresh vegetable rinse-water was developed. The method is a modification of an existing Association of Official Analytical Chemist (AOAC)-approved protocol and is compatible for high throughput analysis. The protocol is sensitive enough to detect contamination in mixed-salad (made up of approximately 80% leaf lettuce, 10% red cabbage and 10% carrots by weight) that was washed with water, which was artificially contaminated with Salmonella spp. at the estimated level of 1-10 cells ml(-1). The modified protocol, which includes a confirmatory melt-curve analysis of PCR products, requires 8-10 h. The method should help implementation of the HACCAP program for fresh produce. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：73 / 78

页数：6

共 38 条

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