Culture-independent quantification of pathogenic bacteria in spices and herbs using real-time polymerase chain reaction. (January 2018)

• Record Type: Journal Article
• Authors: Minarovičová, Jana; Cabicarová, Tereza; Kaclíková, Eva; Mader, Anneluise; Lopašovská, Janka; Siekel, Peter; Kuchta, Tomáš
• Is Part Of: Food control. Volume 83(2018)
• Page Start: 85
• Page End: 89
• Publication Date: 2018-01
• Subjects: Food safety -- Detection -- Staphylococcus aureus -- Salmonella enterica -- Escherichia coli -- Pepper; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2016.12.025
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: A culture-independent method was developed for quantification of pathogenic bacteria in spices and herbs. The method is based on DNA extraction using cetyltrimethylammonium bromide (CTAB) and on real-time polymerase chain reaction (PCR). When evaluated with spices (black pepper, paprika) and herbs (oregano, parsley) artificially contaminated with Staphylococcus aureus, Salmonella enterica or Escherichia coli, the method demonstrated quantitative response with linear calibration lines and quantification limits of 10 2 –10 4 CFU/g. The developed method is suitable for rapid microbiological analysis of spices and herbs, taking 8–9 h. Highlights: Culture-independent quantitative microbiological analysis within 8–9 h. DNA extraction using cetyltrimethylammonium bromide (CTAB) followed by real-time PCR. Quantification of Staphylococcus aureus, Salmonella enterica and Escherichia coli . In spices (black pepper, paprika) and herbs (oregano, parsley). Linear response, quantification limits of 10 2 –10 4 CFU/g.