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dc.creatorDmitrić, Marko
dc.creatorVidanović, Dejan
dc.creatorMatović, Kazimir
dc.creatorSarić, Ljubiša
dc.creatorKarabasil, Neđeljko
dc.date.accessioned2020-06-03T14:29:04Z
dc.date.available2020-06-03T14:29:04Z
dc.date.issued2019
dc.identifier.issn1755-1307
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1677
dc.description.abstractThe 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.en
dc.publisherIop Publishing Ltd, Bristol
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.relationVeterinary Specialized Institute Kraljevo
dc.rightsopenAccess
dc.source60th International Meat Industry Conference (MEATCON2019)
dc.titleReal-time PCR methods for detecting Salmonella spp. in food after different DNA extraction proceduresen
dc.typeconferenceObject
dc.rights.licenseARR
dcterms.abstractМатовић, Казимир; Видановић, Дејан; Сарић, Љубиша; Дмитрић, Марко; Карабасил, Неђељко;
dc.citation.volume333
dc.citation.spageUNSP 012041
dc.citation.other333: UNSP 012041
dc.identifier.wos000509758800041
dc.identifier.doi10.1088/1755-1315/333/1/012041
dc.identifier.scopus2-s2.0-85074637305
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/632/1676.pdf
dc.identifier.rcubconv_2557
dc.type.versionpublishedVersion


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