Abstract
An improved 18-hour pre-culture procedure coupling with duplex polymerase chain reaction (PCR) method capable of detecting Salmonella in frozen chicken meat is herein reported. Two pairs of primers (TS5/ TS11 and S18/S19) were used for the PCR method. Positive PCR results were obtained after the 18-hour preculture (6 h in lactose broth at 37°C followed by 12 h in Rappaport-Vassiliadis broth at 42°C) for spiked raw and irradiated meats with or without freezing treatment. The applicability of this improved procedure was tested in 50 retail frozen and 50 non-frozen chicken drumstick samples, and the results were compared with those obtained with the BAM standard culture method. No significant difference was found (p ≧ 0.05) between these two methods.
Recommended Citation
Chen, W.-T.; Tsai, S.-J.; Shih, D.Y.-C.; Wang, Y.-J.C.; and Chyr, C.-Y.L.
(2008)
"An improved pre-culture procedure for the detection of Salmonella in frozen chicken meat by duplex polymerase chain reaction,"
Journal of Food and Drug Analysis: Vol. 16
:
Iss.
5
, Article 1.
Available at: https://doi.org/10.38212/2224-6614.2322
