Real-time PCR methods for detecting Salmonella spp. in food after different DNA extraction procedures
Apstrakt
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-Izdavač:
- Iop Publishing Ltd, Bristol
Finansiranje / projekti:
- Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača (RS-31034)
- Veterinary Specialized Institute Kraljevo
DOI: 10.1088/1755-1315/333/1/012041
ISSN: 1755-1307
WoS: 000509758800041
Scopus: 2-s2.0-85074637305
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - CONF AU - Dmitrić, Marko AU - Vidanović, Dejan AU - Matović, Kazimir AU - Sarić, Ljubiša AU - Karabasil, Nedjeljko PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1677 AB - 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. PB - Iop Publishing Ltd, Bristol C3 - 60th International Meat Industry Conference (MEATCON2019) T1 - Real-time PCR methods for detecting Salmonella spp. in food after different DNA extraction procedures VL - 333 SP - UNSP 012041 DO - 10.1088/1755-1315/333/1/012041 ER -
@conference{ author = "Dmitrić, Marko and Vidanović, Dejan and Matović, Kazimir and Sarić, Ljubiša and Karabasil, Nedjeljko", year = "2019", abstract = "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.", publisher = "Iop Publishing Ltd, Bristol", journal = "60th International Meat Industry Conference (MEATCON2019)", title = "Real-time PCR methods for detecting Salmonella spp. in food after different DNA extraction procedures", volume = "333", pages = "UNSP 012041", doi = "10.1088/1755-1315/333/1/012041" }
Dmitrić, M., Vidanović, D., Matović, K., Sarić, L.,& Karabasil, N.. (2019). Real-time PCR methods for detecting Salmonella spp. in food after different DNA extraction procedures. in 60th International Meat Industry Conference (MEATCON2019) Iop Publishing Ltd, Bristol., 333, UNSP 012041. https://doi.org/10.1088/1755-1315/333/1/012041
Dmitrić M, Vidanović D, Matović K, Sarić L, Karabasil N. Real-time PCR methods for detecting Salmonella spp. in food after different DNA extraction procedures. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012041. doi:10.1088/1755-1315/333/1/012041 .
Dmitrić, Marko, Vidanović, Dejan, Matović, Kazimir, Sarić, Ljubiša, Karabasil, Nedjeljko, "Real-time PCR methods for detecting Salmonella spp. in food after different DNA extraction procedures" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012041, https://doi.org/10.1088/1755-1315/333/1/012041 . .