|
KMID : 0881720230380030123
|
|
Journal of Food Hygiene and Safety
2023 Volume.38 No. 3 p.123 ~ p.130
|
|
|
Detection of Salmonella spp. in Seafood via Desalinized DNA Extraction Method and Pre-culture
|
|
Song Ye-Jun
Cho Kyung-Jin
Son Eun-Ik
Jo Du-Min
Kim Young-Mog
Park Seul-Ki
|
|
|
Abstract
|
|
|
|
Salmonella spp. are prevalent foodborne pathogens that are infective at relatively low concentrations, thus posing a serious health threat, especially to young children and the elderly. In several countries, the management and regulation of Salmonella spp. in food, including seafood, adhere to a negative detection standard. The risk of infection is particularly high when seafood is consumed raw, which underscores the importance of timely detection of pathogenic microorganisms, such as Salmonella. Accordingly, this study aimed to develop a combined pre-treatment and detection method that includes pre-culture and DNA extraction in order to detect five species of Salmonella at concentrations below 10 CFU/mL in seafood. The effectiveness of the proposed method was assessed in terms of the composition of the enrichment (pre-culture) medium, minimum incubation time, and minimum cell concentration for pathogen detection. Furthermore, a practical DNA extraction method capable of effectively handling high salt conditions was tested and found to be successful. Through polymerase chain reaction, Salmonella spp. were detected and positively identified in shellfish samples at cell concentrations below 10 CFU/g. Thus, the proposed method, combining sample pre-treatment and cell culture with DNA extraction, was shown to be an effective strategy for detecting low cellular concentrations of harmful bacteria. The proposed methodology is suitable as an economical and practical in situ pre-treatment for effective detection of Salmonella spp. in seafood.
|
|
|
KEYWORD
|
|
|
Salmonella spp., Enrichment, Desalting, DNA extraction, PCR
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|