Salmonella spp. in Chicken Carcass Washing Water Detected by Polymerase Chain Reaction

• Autor(a) principal: Rissato, Daiani Paulina
• Data de Publicação: 2011
• Outros Autores: Borgo, Ana Paula, Moreira, João Paulo, Baptista, Francielle, Conti, Ana Carolina Muller, Ribeiro, Alessandra Braga
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Saúde e Pesquisa (Online)
• Texto Completo: https://periodicos.unicesumar.edu.br/index.php/saudpesq/article/view/1665
• topic: Poultry; Salmonella spp.; Polymerase Chain Reaction.; Carne de Frango; Salmonella spp.; Reação em Cadeia da Polimerase.

Salmonella spp. is one of the most important bacteria worldwide involved in the contamination of chicken-based food. Traditional microbiological methods for its detection are very laborious and time-spending for obtaining results. Although several rapid detection methods have been developed recently, adjustments are still necessary for the efficient use of these methods. Current analysis evaluated the detection of Salmonella spp. using washing water, buffered saline peptone 1%, without incubation, and after a 24- and 48-hour incubation, by the PCR method in chicken carcasses from four different brands marketed in Campo Mourão PR Brazil. Salmonella spp. was detected in chicken carcasses after the 24-hour incubation in one out of 30 samples. After 48-hour incubation, 5 positive samples were detected. Results show that the detection of Salmonella spp. in chicken carcasses by PCR is more efficient when the sample underwent a pre-enrichment stage with 48-hour incubation.