期刊
MEAT SCIENCE
卷 71, 期 2, 页码 402-406出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2005.04.013
关键词
multiplex PCR; Eseherichia coli O157 : H7; Salmonella; Shigella; meat products
Escherichia coli O157:H7, Salmonella and Shigella might contaminate similar types of meat products and cause deadly diseases in humans. Traditional microbiological analyses to detect these pathogens are labor-intensive and time-consuming. The objective of this study was to apply a multiplex PCR for simultaneous detection of the pathogenic bacteria in certain raw and ready-to-eat meat matrices. The tested samples had aerobic plate counts ranging from non-detectable, in chicken nuggets and salami, to 8.36 log(10) CFU/g in ground pork. The pH of homogenates spanned from 6.86, in ground beef, to 7.17 in salami. Following a 24-h enrichment, the multiplex PCR assay could concurrently detect the three pathogens at 0.2 log(10) CFU/g in ground beef, roast beef, beef frankfurters, chicken nuggets, salami and turkey ham,,and 1.2 log(10) CFU/g in ground pork. This multiplex PCR offers an efficient microbiological tool for presumptive detection of E. coli O157:H7, Salmonella and Shigella in meat. (C) 2005 Elsevier Ltd. All rights reserved.
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