Improving the control of salmonella in meat and meat products by PCR in real time and robotics for the separation matrix of DNA

I M Nityaga; Нитяга Инна Михайловна; B V Ysha; Уша Борис Вениаминович; E N Morozova; Морозова Елена Николаевна; N G Khomenets; Хоменец Николай Геннадьевич

doi:10.22363/2312-797X-2016-1-61-65

Improving the control of salmonella in meat and meat products by PCR in real time and robotics for the separation matrix of DNA

Authors: Nityaga IM¹, Ysha BV¹, Morozova EN², Khomenets NG³
Affiliations:
1. Moscow state university of food production
2. All-Russian scientific research institute of veterinary sanitation
3. Peoples’ Friendship University of Russia
Issue: No 1 (2016)
Pages: 61-65
Section: Articles
URL: https://agrojournal.rudn.ru/agronomy/article/view/1460
DOI: https://doi.org/10.22363/2312-797X-2016-1-61-65

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Abstract

Traditionally, the control of Salmonella in food products is carried out using classic methods of bacteriological analysis that are sufficiently long and labor-intensive. The authors have demonstrated the possibility of accelerating and automating the analysis and obtain reliable results by using an improved method for control of S. typhimurium in chicken meat and meat of semi-finished products (dumplings) by PCR in real time and robotics for the selection of the template DNA, as well as reducing the time of the sample preparation by growing bacteria in the environment of pre-enrichment medium.

Keywords

Salmonella, meat, meat products, PCR, real-time, robotics

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Vol 19, No 4 (2024)

Improving the control of salmonella in meat and meat products by PCR in real time and robotics for the separation matrix of DNA

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Abstract

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About the authors

I M Nityaga

B V Ysha

E N Morozova

N G Khomenets

References

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