期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 102, 期 2, 页码 161-171出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2004.12.020
关键词
Salmonella detection; SYBR green real-time PCR; invA; dairy farm; environmental samples
The objective of this study was to develop and evaluate a SYBR Green 1 real-time PCR method for the specific detection of Salmonella spp. in dairy farm environmental samples. Previously reported 119-bp invA gene was selected for specificity, and 124 Salmonella spp. including type strains and 116 non-Salmonella strains were evaluated. All Salmonella strains tested were invA-positive and all non-salmonella strains yielded no amplification products. The melting temperature (T-m = 79 degrees C) was consistently specific for the amplicon. Correlation coefficients of standard curves constructed using the threshold cycle (C-T) versus copy numbers of Salmonella Enteritidis showed good linearity in broth (R-2=0.994; slope=3.256) and sterilized milk (R-2=0.988; slope=3.247), and the minimum levels of detection were > 10(2) and > 10(3) colony forming units (CFU)/ml, respectively. To validate the real-time PCR assay, an experiment was conducted with both spiked and naturally contaminated samples. Lagoon water, feed/silage, bedding soil, and bulk tank milk samples obtained from dairy farms were spiked with 100 to 10(5) CFU/ml of Salmonella Enteritidis. Sensitivities for detecting Salmonella in these sources were 10(3) to 10(4) CFU/ml of inoculums in broth without enrichment. Detection limits were reduced to < 10 CFU/ml of inoculum in broth after 18 h enrichment. Ninety-three environmental samples including fecal slurry, feed/silage, lagoon water, drinking water, bulk tank milk, farm soil, and bedding soil were analyzed for the presence of Salmonella by real-time PCR, results were compared with those obtained by conventional culture methods. All samples analyzed were negative for Salmonella by both real-time PCR and standard culture method. No false positive or false negative results were detected. (c) 2005 Elsevier B.V. All rights reserved.
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