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KMID : 1134820100390101522
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 10 p.1522 ~ p.1527
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Rapid Detection of Salmonella spp. in Fresh-Cut Cabbage by Real-Time PCR
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Bang Mi-Kyung
Park Seung-Ju
Kim Yun-Ji
Kim Ji-Gang
Oh Se-Wook
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Abstract
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This study was conducted to find out the minimal time needed for detection of Salmonella spp. which exist at very low concentration in foods by using real-time PCR. The sal-F and sal-R sequences were used as primers and sal-P was used as a probe. The detection limit of Salmonella spp. was 3.77×10² cfu/mL in buffered peptone water (BPW). Microbial growth was monitored after artificially inoculated Salmonella spp. into BPW. The obtained growth curve was well fitted with the equation, y＝0.0127x²＋0.5927x－0.4317 (R²=0.99), if assuming that 1 cell exists in 25 g sample (0.04 cfu/mL). The microbial concentration will be reduced to 10 fold by adding BPW during sample treatment, so actual initial concentration at the starting point of enrichment is 0.004 cfu/mL. At this condition, real-time PCR detection would be possible only when microbial concentration increase occurs to exceed the detection limit (377 cfu/mL). The time needed for microbial increase was calculated from the growth curve equation as 7 hours and 20 minutes. Therefore the total time required for detection was less than 10 hours including the PCR operating time.
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KEYWORD
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rapid detection, Salmonella spp., real-time PCR
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