Use of polymerase chain reaction for detection of Listeria monocytogenes in food

Article Abstract:

Two procedures were developed using the polymerase chain reaction (PCR) technique to detect Listeria monocytogenes in artificially and naturally contaminated food. Procedure A consisted of direct probing of hly and iap genes in cell lysates of enrichment cultures, while in procedure B, cells were concentrated by centrifugation before lysis. Results showed that procedure A was comparable to the classical culture method of detection. Procedure B was able to detect an additional food sample which tested negative in procedure A and in the in vitro method. The PCR method identified L. monocytogenes within two days .

Identification and classification, Listeria monocytogenes

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Direct polymerase chain reaction detection of Campylobacter jejuni and Campylobacter coli in raw milk and dairy products

Article Abstract:

A simple and sensitive polymerase chain reaction protocol for the detection and confirmation of Campylobacter jejuni and C. coli was developed. The procedure used three oligonucleotide primers based on conserved sequences in the intergenic region between the flaA and flaB flagellin genes, and amplified sequences were detected by ethidium bromide staining, which had a detection limit of around 10 bacterial cells. The protocol was applied on samples of milk and other dairy products, resulting in the identification of positive samples which were not detected by conventional methods.

Milk, Dairy bacteriology

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Differentiation of Campylobacter isolates on the basis of sensitivity to boiling in water as measured by PCR-detectable DNA

Article Abstract:

A study of 45 biochemically and morphologically confirmed Campylobacter jejuni and Campylobacter coli strains isolated in Egypt was conducted using the boiling method and bacterial lysis by treatment with proteinase K and sodium dodecyl sulfate. All the strains released PCR-detectable DNA. Furthermore, 20% of the strains demonstrated resistance to boiling which suggests the presence of boiling-sensitive and boiling-resistant phenotypes.

Genetic aspects, Gram-negative bacteria, Gram-negative bacterial infections

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