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http://dx.doi.org/10.13103/JFHS.2021.36.2.141

Comparison of Conventional PCR and Multiplex Real-Time PCR Assay for Detection of Staphylococcus aureus and Bacillus cereus in Ready-to-Eat Foods  

Lee, Yu-Si (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
Kim, Seokhwan (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
Kim, Migyeong (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
Kim, Soon Han (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
Publication Information
Journal of Food Hygiene and Safety / v.36, no.2, 2021 , pp. 141-147 More about this Journal
Abstract
In the present study, the performance of different PCR assays was compared for the rapid detection of S. aureus and B. cereus in ready-to-eat foods such as sandwiches. The limit of detection (LOD) and specificity of two assays (conventional PCR and real-time PCR) were compared. The LOD of real-time PCR ranged from 103 to 106CFU/mL for S. aureus and from 102 to 105 CFU/mL for B. cereus. The LOD of conventional PCR ranged from 104 to 106 CFU/mL for S. aureus and from 103 to 105 CFU/mL for B. cereus. The LOD of real-time PCR assay for S. aureus and B. cereus in sandwiches ranged from 104 to 106 CFU/mL and from 103 to 105 CFU/mL, while the LOD of conventional PCR was from 104 to 106 CFU/mL and from 103 to 105 CFU/mL, respectively. The LOD of the real-time PCR was 10-fold higher than that of the conventional PCR. In conclusion, these results show that real-time PCR could be used as an effective screening test for the rapid detection of S. aureus and B. cereus in sandwiches compared to conventional PCR.
Keywords
Real-time PCR; Conventional PCR; Bacillus cereus; Staphylococcus aureus;
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