Detection of Salmonella spp. in ready-to-eat foods: use of the biomolecolar method BAXR in association with traditional microbiology

Authors

  • Gianluigi Quaranta Institute of Hygiene, Catholic University Medical School, Rome
  • Patrizia Laurenti Institute of Hygiene, Catholic University Medical School, Rome
  • Stefania Boccia Institute of Hygiene, Catholic University Medical School, Rome
  • Vincenzo Romano-Spica Institute for Movement Sciences-Hygiene Laboratory, Department of Human Movement and Sport Sciences, Rome, Italy
  • Francesco Dalla Torre Institute of Hygiene, Catholic University Medical School, Rome
  • Rosarita Amore Institute of Hygiene, Catholic University Medical School, Rome
  • Attilio Vincenti Institute of Hygiene, Catholic University Medical School, Rome
  • Gualtiero Ricciardi Institute of Hygiene, Catholic University Medical School, Rome

DOI:

https://doi.org/10.2427/5995

Keywords:

Salmonella, ready-to-eat foods, PCR

Abstract

In order to evaluate the presence of Salmonella spp. in ready-to-eat foods, sixty-nine samples were analyzed
using the BAXR
system for Screening/Salmonella, a quick method based on PCR technology, and
conventional culture procedures. Both methods showed the absence of Salmonella spp. in all samples and
positive results for one sample artificially contaminated by a strain of Salmonella enteritidis, showing a full
agreement. The biomolecolar system adopted appeared to be useful to supplement existing tests for the
final identification of rough presumptive Salmonella isolates, for the rapid screening of food samples and
the quick identification of Salmonella spp.

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Published

2005-03-31

Issue

Vol. 2 No. 1 (2005)

Section

Long Paper