Rapid detection of Salmonella from vegetable rinse-water using real-time PCR |
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| Affiliation: | 1. Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, Michigan 48824-1323;3. Department of Food Science and Human Nutrition, Michigan State University, 524 South Shaw Lane, East Lansing, Michigan 48824-1323;2. Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA;1. Leatherhead Food Research, Randalls Road, Leatherhead, Surrey KT22 7RY, United Kingdom;2. Nestlé Research Center, Lausanne, Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland |
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| Abstract: | A PCR-based method for the detection of Salmonella spp. from fresh vegetable rinse-water was developed. The method is a modification of an existing Association of Official Analytical Chemist (AOAC)-approved protocol and is compatible for high throughput analysis. The protocol is sensitive enough to detect contamination in mixed-salad (made up of approximately 80% leaf lettuce, 10% red cabbage and 10% carrots by weight) that was washed with water, which was artificially contaminated with Salmonella spp. at the estimated level of 1–10 cells ml−1. The modified protocol, which includes a confirmatory melt–curve analysis of PCR products, requires 8–10 h. The method should help implementation of the HACCAP program for fresh produce. |
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