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Rapid combined assay for Salmonella detection in food samples.

Acta microbiologica et immunologica Hungarica

microbiology, Culture Media, Food Microbiology, Meat, Polymerase Chain Reaction, methods, Salmonella, isolation & purification, Sensitivity and Specificity, Spices

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      Abstract

      A rapid method was developed to detect salmonellae in food samples. The method gave a possibility to obtain results after 28 h 30 min. The preenrichment in buffered peptone water lasted for 6 h, the enrichment in Rappaport-Vassiliadis medium was applied for 18 h followed by PCR with INVA1-INVA2 primer pair, adapting Chiu and Ou's method. This procedure was suitable to demonstrate salmonella contamination at min. 10 cfu/25 g sample. Out of 18 samples there was a good agreement between the results of the conventional and rapid methods in case of 17 samples. PCR with SPVC1-SPVC2 primer pair informing about the presence of virulence plasmid was performed in separate tubes, because decreased sensitivity was observed in case of multiplex PCR.

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