Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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A Multiplex PCR Assay for the Detection of Food-borne Pathogens in Meat Products

  • Kim, Hyoun-Wook (Division of Animal Life Science and Bio/Molecular Informatics Center, Konkuk University) ;
  • Kim, Ji-Hyun (Division of Animal Life Science and Bio/Molecular Informatics Center, Konkuk University) ;
  • Rhim, Seong-Ryul (Department of Biomedical Science, Hallym University) ;
  • Lee, Kyung-A (Department of Food and Nutrition, Donga University) ;
  • Kim, Cheon-Jei (Division of Animal Life Science and Bio/Molecular Informatics Center, Konkuk University) ;
  • Paik, Hyun-Dong (Division of Animal Life Science and Bio/Molecular Informatics Center, Konkuk University)
  • Received : 2010.06.18
  • Accepted : 2010.07.02
  • Published : 2010.08.31
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Abstract

Meat and meat products are a potential source of food-borne pathogens, including Staphylococcus aureus, Salmonella spp., Escherichia coli O157:H7, and Bacillus cereus. A sensitive and specific PCR assay for the detection of these pathogens in meat and meat products was developed in this study, as part of a broader effort to reduce the potential health hazards posed by these pathogens. Initially, PCR conditions were standardized with purified DNA. Under standard conditions, the detection level for PCR was as low as 10 pg of purified bacterial DNA. After overnight growth of bacteria in a broth medium, as few as $10^2$ CFU of bacteria were detected by PCR assay. The primers employed in the PCR assay were found to be highly specific for individual organisms, and evidenced no cross-reactivity with heterologous organisms. Additionally, the multiplex PCR assays also amplified some target genes from the four pathogens, and multiplex amplification was obtained from as little as 10 pg of DNA, thus illustrating the excellent specificity and high sensitivity of the assay. In conclusion, this PCR-based technique provides a sensitive and specific method for the detection of S. aureus, Salmonella spp., E. coli O157:H7, and B. cereus in meat and meat products.

Keywords

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