Estimation of viable Salmonella cell numbers in meat and meat product using real-time PCR.

@article{Fujikawa2008EstimationOV,
  title={Estimation of viable Salmonella cell numbers in meat and meat product using real-time PCR.},
  author={Hiroshi Fujikawa and Yukako Shimojima},
  journal={Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan},
  year={2008},
  volume={49 4},
  pages={261-5}
}
Recently we developed a novel method for estimating viable Salmonella cell numbers by means of a 5'-nuclease real-time PCR [Fujikawa et al., J. Food Hyg. Japan, 47, 151-156 (2006)]. The method was based on the increase kinetics of the target DNA region (inv A) of the microorganism growing in a culture medium during incubation. The index for the PCR was the threshold cycle. In this study, we validated the method for application in food. Namely, Salmonella cells spiked into ground chicken, pork… CONTINUE READING