Real-time PCR methods for detecting Salmonella spp. in food after different DNA extraction procedures
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The aim of this paper was to evaluate two real-time PCR (qPCR) protocols for the detection of Salmonella spp. in minced meat and chicken neck skin, after DNA extraction using the InstaTM Gene matrix (BioRad, USA) and DNA extraction based on thermal cell lysis. The applied molecular methods were sensitive and specific for the rapid detection of Salmonella spp. in minced meat and chicken neck skin. The qualitative results were identical regardless of the applied DNA extraction or qPCR protocols. Lower Cq values were achieved after DNA extraction using the InstaTM Gene matrix.
Izvor:60th International Meat Industry Conference (MEATCON2019), 2019, 333, UNSP 012041-
- Iop Publishing Ltd, Bristol
- Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača (RS-31034)
- Veterinary Specialized Institute Kraljevo