Publication details
PCR inhibitors in foodstuffs
| Authors | |
|---|---|
| Year of publication | 2000 |
| Type | Article in Proceedings |
| Conference | EuroConference- Modern Analytical Methods for Food and Beverage Authentication |
| MU Faculty or unit | |
| Citation | |
| Field | Microbiology, virology |
| Description | The polymerase chain reaction (PCR) is a suitable method which enables a rapid identification of microorganisms in foods. However, the presence of inhibitors in the food samples often complicates the identification of the target microorganisms using PCR. The aim of our work was to study the elimination of the inhibitor influence on the identification of target microorganisms in milk and other foods using PCR. As a model microorganism, Salmonella was chosen. Various procedures of the preparation of DNA matrix for PCR were used: pure DNA prepared using the phenol extraction method, boiled cell lysateswith and without immunomagnetic separation of cells. Sensitivity of the PCR reaction was followed in each procedure. |
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