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http://dx.doi.org/10.3746/jkfn.2010.39.10.1522

Rapid Detection of Salmonella spp. in Fresh-Cut Cabbage by Real-Time PCR  

Bang, Mi-Kyung (Food Safety Team, Korea Food Research Institute)
Park, Seung-Ju (Food Safety Team, Korea Food Research Institute)
Kim, Yun-Ji (Food Safety Team, Korea Food Research Institute)
Kim, Ji-Gang (National Institute of Horticultural and Herbal Science)
Oh, Se-Wook (Dept. of Food and Nutrition, Kookmin University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.10, 2010 , pp. 1522-1527 More about this Journal
Abstract
This study was conducted to find out the minimal time needed for detection of Salmonella spp. which exist at very low concentration in foods by using real-time PCR. The sal-F and sal-R sequences were used as primers and sal-P was used as a probe. The detection limit of Salmonella spp. was $3.77{\times}10^2\;cfu/mL$ in buffered peptone water (BPW). Microbial growth was monitored after artificially inoculated Salmonella spp. into BPW. The obtained growth curve was well fitted with the equation, y＝$0.0127x^2$+0.5927x-0.4317 ($R^2$=0.99), if assuming that 1 cell exists in 25 g sample (0.04 cfu/mL). The microbial concentration will be reduced to 10 fold by adding BPW during sample treatment, so actual initial concentration at the starting point of enrichment is 0.004 cfu/mL. At this condition, real-time PCR detection would be possible only when microbial concentration increase occurs to exceed the detection limit (377 cfu/mL). The time needed for microbial increase was calculated from the growth curve equation as 7 hours and 20 minutes. Therefore the total time required for detection was less than 10 hours including the PCR operating time.
Keywords
rapid detection; Salmonella spp.; real-time PCR;
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