Rapid detection of stressed Salmonella spp. in dairy and egg products using immunomagnetic separation and PCR

Citation
N. Rijpens et al., Rapid detection of stressed Salmonella spp. in dairy and egg products using immunomagnetic separation and PCR, INT J F MIC, 46(1), 1999, pp. 37-44
Citations number
26
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
ISSN journal
01681605 → ACNP
Volume
46
Issue
1
Year of publication
1999
Pages
37 - 44
Database
ISI
SICI code
0168-1605(19990112)46:1<37:RDOSSS>2.0.ZU;2-S
Abstract
The rapid detection of an average of 5.9 stressed Salmonella cells in 25 g of food product using immunomagnetic separation (IMS) and PCR is described. For pasteurised egg yolk, egg yolk powder, ice-cream, whole egg, egg white and cheeses made from pasteurised milk PCR was applied after 16 h of preen richment in buffered peptone water (BPW) using IMS and alkaline lysis as sa mple preparation method. For whole egg and egg white the BPW was supplement ed with iron. For milk powder, and raw milk cheeses, the 16-h preenrichment in BPW was followed by IMS and a 4-h enrichment in Rappaport-Vassiliadis b roth. In the latter case, PCR was applied on the enrichment medium after ce ntrifugation and alkaline lysis. For PCR the primers ST11 and ST15 (Aabo et al., 1993) producing a fragment of 429 bp were used. An internal PCR contr ol, designed to be co-amplified with the target DNA using the same primers but producing a smaller fragment of 240 bp, was used. (C) 1999 Elsevier Sci ence B.V. All rights reserved.