Use of pulsed-field gel electrophoresis to characterize the heterogeneity and clonality of salmomnella isolates obtained from the carcasses and feces of swine at slaughter

Article Abstract:

Research reveals that swine feces from one animal contaminate many carcasses and each lot of swine introduces new contaminants into the plant environement. Data indicate 32 different pulsed-field gel electrophoresis pulsotypes from 581 Salmonella isolates. Furthermore, molecular typing of the matched fecal and carcass isolates of Salmonella reveals that 54% of the 13 caracasses are contaminated with Salmonella pulsotypes, which originate in the feces of the same animal.

United States, Ireland, Salmonella, Contamination (Technology), Swine carcasses, Stool specimen analysis

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Genus- and species-specific PCR-based detection of dairy propionibacteria in environmental samples by using primers targeted to the genes encodig 16S rRNA

Article Abstract:

Research was conducted to detect dairy propionibacteria in enviromental samples using PCR assays with primers targeted to the genes encoding 16S rRNA. Propionibacterium thoenii specific oligonucleotide PT3 was chosen after partial resequencing. The possibility to selectively detect P acnes with primers PT2-PB2 could allow its distinction from the other cutaneous propionibacteria and should be further investigated.

Research, Polymerase chain reaction, Dairy bacteriology, Microbiological assay

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Development of reverse transcription (RT)-PCR and real-time RT-PCR assays for rapid detection and quantification of viable yeasts and molds contaminating yogurts and pasteurized food products

Article Abstract:

Research describes designing oligonucleotide primers from the coding region of the actin gene for the detection and quantifying actin mRNA from yeasts and molds in pure cultures and in contaminated food products using reverse transcription coupled polymerase chain reaction assays. Data indicate that a specific 353-base pair fragment is involved in food spoilage.

Italy, Methods, Fungi, Actin, Food spoilage, Assaying

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