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Culture-independent quantification of pathogenic bacteria in spices and herbs using real-time polymerase chain reaction

Zugehörigkeit
Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, Bratislava, Slovakia
Minarovičová, Jana;
Zugehörigkeit
Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, Bratislava, Slovakia
Cabicarová, Tereza;
Zugehörigkeit
Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, Bratislava, Slovakia
Kaclíková, Eva;
Zugehörigkeit
German Federal Institute for Risk Assessment, Department Biological Safety, Unit Microbial Toxins, Max-Dohrn-Straße 8-10, Berlin, Germany
Mader, Anneluise;
Zugehörigkeit
Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, Bratislava, Slovakia
Lopašovská, Janka;
Zugehörigkeit
Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, Bratislava, Slovakia
Siekel, Peter;
Zugehörigkeit
Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, Bratislava, Slovakia
Kuchta, Tomáš

A culture-independent method was developed for quantification of pathogenic bacteria in spices and herbs. The method is based on DNA extraction using cetyltrimethylammonium bromide (CTAB) and on real-time polymerase chain reaction (PCR). When evaluated with spices (black pepper, paprika) and herbs (oregano, parsley) artificially contaminated with Staphylococcus aureus, Salmonella enterica or Escherichia coli, the method demonstrated quantitative response with linear calibration lines and quantification limits of 102–104 CFU/g. The developed method is suitable for rapid microbiological analysis of spices and herbs, taking 8–9 h.

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