[DNA Extraction for Sensitive Detection of Shiga Toxin-Producing Escherichia coli in Food by Real-Time PCR Assays].

[DNA Extraction for Sensitive Detection of Shiga Toxin-Producing Escherichia coli in Food by Real-Time PCR Assays]. Shokuhin Eiseigaku Zasshi. 2019;60(6):183-186 Authors: Mori T, Nagao-Sato S, Kishino K, Namba T, Hara-Kudo Y Abstract Alkali-heat DNA extraction, a rapid and economical method, was evaluated for use in the detection of Shiga toxin-producing Escherichia coli in food using real-time PCR assays. Alkali-heat DNA extracts led to highly sensitive detection (102-104 CFU/mL) of stx and O-antigen genes in beef liver, ground beef, sliced pork, cheese, lettuce, radish sprouts, tomato, and spinach, equivalent to the sensitivity obtained using a commercial DNA extraction kit that utilizes proteinase K lysis, and silica membrane purification. Although there were differences in DNA concentration and purity between DNA extraction methods, the sensitivity of real-time PCR assays was similar. These results indicate that alkali-heat DNA extraction is a viable method when testing food products with real-time PCR assays for the presence of stx and O-antigen genes. PMID: 31969538 [PubMed - in process]
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research