THE POTENTIAL OF PCR FOR DETECTING SALMONELLA SPP. IN MEAT AND MEAT PRODUCTS
الشريط الجانبي للمقالة
محتوى المقالة الرئيسي
الملخص
This article reviews the potential of the polymerase chain reaction (PCR) for detecting Salmonella spp. in meat and meat products. It examines the importance of selecting Salmonella-specific DNA targets, sample preparation, DNA extraction, and quality controls. Certain components of meat may inhibit the reaction and therefore need to be considered when interpreting results. The review discusses the advantages of PCR for rapid detection while explaining that the detection of DNA does not directly establish the presence of viable bacteria. The literature supports evaluating PCR performance in the context of the entire analytical workflow and the characteristics of the product being tested.
تفاصيل المقالة
القسم
المراجع
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