Publication details
PCR sensitivity of Salmonella and Campylobacter determination in foods
| Authors | |
|---|---|
| Year of publication | 2000 |
| Type | Article in Proceedings |
| Conference | 20th International Symposium on the Separation and Analysis of Proteins, Peptides and Polynucleotides |
| MU Faculty or unit | |
| Citation | |
| Field | Microbiology, virology |
| Description | The polymerase chain reaction (PCR) is an appropriate method for the identification of microorganisms in food samples. The presence of intracellular and extracellular inhibitors in foods often complicates the identification of target microorganisms using PCR. Their presence can be reason of the false negative results or it can negatively influence the sensitivity of detection. The aim of this work was to verify various methods of preparation of inhibitor free DNA templates for PCR determnation of Salmonella and Campylobacter cells in food samples. The RNase A immobilized on magnetic bead cellulose and aqueous two-phase systems were used in the preparation of pure DNA with success. |
| Related projects: |