Coupling of immunomagnetic separation and polymerase chain reaction for the rapid detection of salmonellae in minced meat and chicken giblets

Coupling of immunomagnetic separation and polymerase chain reaction was use d after preenrichment for the rapid detection of salmonellae in minced meat and chicken giblets. The primers used are specific to the origin of DNA re plication (oriC) on the Salmonella chromosome and produce a 163 bp DNA frag ment. The method allowed a screening of Salmonella free samples within 24 h ours. It detected 5 serovars when inoculated in minced meat at a contaminat ion level of 1 to 4 cfu/g. Compared with the method L 00.00-20 of the Offic ial Collection of Methods of Analysis according to 35 of the German Law on Food and Commodities it showed a sensitivity of 94% and a specificity of 87 ,5% for the examination of chicken giblets (n = 45) and a specificity of 10 0% for the examination of minced meat (n = 63).