Fat removal with hydrolyzed corn starch for real-time qPCR detection of Salmonella enterica in ground beef in 4.5 hours without enrichment

Article

Cossu, A., Witkowsky, R. and Levin, R. 2014. Fat removal with hydrolyzed corn starch for real-time qPCR detection of Salmonella enterica in ground beef in 4.5 hours without enrichment. Food Control. 46, pp. 475-479. https://doi.org/10.1016/j.foodcont.2014.06.009
TypeArticle
TitleFat removal with hydrolyzed corn starch for real-time qPCR detection of Salmonella enterica in ground beef in 4.5 hours without enrichment
AuthorsCossu, A., Witkowsky, R. and Levin, R.
Abstract

The rapid detection of low number of Salmonella in ground beef ideally requires an effective and economic molecular assay. The molecular analysis for the detection of Salmonella in ground beef by the polymerase chain reaction requires efficient methodology for extraction of targeted cells and effective removal of PCR inhibitors from the sample. The efficacy of hydrolyzed corn starch for the removal of fat along with the use of activated charcoal coated with milk proteins to remove PCR inhibitors were assessed. Salmonella enterica ser. Enteritidis was detected by real-time quantitative PCR at a level of 1 CFU/g of ground beef in 25 g samples containing 7%, 15% or 27% fat without enrichment. This study documents that partially hydrolyzed corn starch functions as effectively as beta-cyclodextrin for selective removal of fat.

KeywordsSalmonella enterica serovar Enteritidis; Ground beef; Real-time quantitative PCR; Coated activated carbon ; Hydrolyzed corn starch ; Milk proteins
PublisherElsevier
JournalFood Control
ISSN0956-7135
Electronic1873-7129
Publication dates
Online19 Jun 2014
Print01 Dec 2014
Publication process dates
Deposited27 Nov 2019
Accepted09 Jun 2014
Output statusPublished
Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodcont.2014.06.009
Scopus EID2-s2.0-84903517078
Web of Science identifierWOS:000340300300064
LanguageEnglish
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