Polymerase chain reaction (PCR) for the detection of Salmonella in artificially inoculated chicken meat

• Published in: Revista do Instituto de Medicina Tropical de São Paulo 2001-10, Vol.43 (5), p.247-250
• Main Authors: dos Santos, L R, do Nascimento, V P, de Oliveira, S D, Flores, M L, Pontes, A P, Ribeiro, A R, Salle, C T, Lopes, R F
• Format: Article
• Language: English
• Subjects: Animals; Chicken meat; Chickens - microbiology; DNA, Bacterial - analysis; DNA, Bacterial - isolation & purification; PCR; Polymerase Chain Reaction; Poultry Products - microbiology; Salmonella; Salmonella - isolation & purification; Time Factors; TROPICAL MEDICINE
• ISSN: 0036-4665; 1678-9946; 0036-4665; 1678-9946
• DOI: 10.1590/s0036-46652001000500002

The aim of this study was to develop a polymerase chain reaction (PCR) protocol for the detection of Salmonella in artificially contaminated chicken meat. Tests were performed with different dilutions of Salmonella Typhimurium or Salmonella Enteritidis cells (10(-7), 10(-8) or 10(-9) CFU/mL) inoculated in chicken meat samples, in order to establish the limits of detection, incubation times (0, 6, 8 and 24 hours of pre-enrichment in PBW 1%) and three DNA extraction protocols (phenol-chloroform, thermal treatment and thermal treatment and Sephaglass). The assay was able to detect until 10(-9) CFU/mL of initial dilution of Salmonella cells inoculated in chicken meat, which allows detection of Salmonella within 48 hours, including 24 hours of pre-enrichment and using the phenol-chloroform DNA extraction protocol. As the results are obtained in a shorter time period than that of microbiological culture, this procedure will be useful in the methodology for detection of Salmonella in chicken.