DEVELOPMENT AND OPTIMIZATION FOR MOLECULAR-BASED RAPID DETECTION OF SALMONELLA IN RAW DUCK MEATS AND MUNG BEAN SPROUTS

Abstract

Salmonella is the leading cause of foodborne illnesses in the world. To ensure the food safety, it is important to develop rapid detection of Salmonella in foods. Raw duck meats and mung bean sprouts were selected as raw models. Three steps, include an enrichment to enumerate Salmonella, a pre-treatment to concentrate and isolate bacteria and a real-time PCR to effectively detect bacteria, were developed and optimized. Results showed that OB and BPW were suitable broths to enrichment healthy and injured Salmonella in duck and sprouts, respectively. Immunomagnetic separation (IMS) help decrease detection limit of PCR in duck assay, while comparable performance was observed in IMS and centrifugation in sprouts. Using Sal primer allowed higher specificity and sensitivity of foods detection using real-time PCR. This developed and optimized real-time PCR-based procedure shortened the detection within 16-h, and was successful validated with artificially inoculated and naturally contaminated samples.