Development of PCR assays for detection of Escherichia coli O157:H7 in meat products

被引：27

作者：

Gordillo, Ruben ^{[1
]}

Cordoba, Juan J. ^{[1
]}

Andrade, Maria J. ^{[1
]}

Isabel Luque, M. ^{[1
]}

Rodriguez, Mar ^{[1
]}

机构：

[1] Univ Extremadura, Fac Vet Sci, Caceres 10003, Spain

来源：

MEAT SCIENCE | 2011年 / 88卷 / 04期

关键词：

Escherichia coli O157:H7; PCR; Meat products; IN-GROUND BEEF; HEMOLYTIC-UREMIC SYNDROME; MULTIPLEX PCR; LISTERIA-MONOCYTOGENES; IMMUNOMAGNETIC SEPARATION; RAPID DETECTION; SALMONELLA SPP; VIRULENCE GENES; IMS METHOD; O157-H7;

D O I：

10.1016/j.meatsci.2011.03.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A multiplex polymerase chain reaction (PCR) procedure based on fliC(h7) and rfbE genes was developed for the detection of Escherichia coli O157:H7 in raw pork meat and ready-to-eat (RTE) meat products. Two different DNA extraction procedures were evaluated for application on meat products. MasterPure (TM) DNA Purification kit in combination with immunomagnetic separation was found to be the best method in a meat system. The optimized PCR included an enrichment step in brilliant green bile 2% broth at 37 degrees C. This method was applied to artificially inoculated meat and RTE meat products with different concentrations of E. coli O157:H7. The results indicate that the PCR assay developed could sensitively and specifically detect E. coli O157:H7 in raw pork meat and RTE meat products in approximately 10 h. including a 6 h enrichment step. Thus, this method could be proposed for screening E. coli O157:H7 in raw pork and RTE meat products. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：767 / 773

页数：7

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