Document Detail


DNA hybridization assay for detection of Salmonella in foods: collaborative study.
MedLine Citation:
PMID:  3610967     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
A collaborative study was performed in 11 laboratories to validate a DNA hybridization (DNAH) procedure for detection of Salmonella in foods. The DNAH procedure was compared to the standard culture method for detection of Salmonella in 6 foods: ground pepper, soy flour, dry whole egg, milk chocolate, nonfat dry milk, and raw deboned turkey. With the exception of turkey which was naturally contaminated, uninoculated and inoculated samples of each food group were analyzed. Results for the DNAH method were significantly better than for the standard culture method at the 5% probability level for the detection of Salmonella in turkey. There was no significant difference between the methods for the other 5 foods. The method has been adopted official first action.
Authors:
R S Flowers; M J Klatt; M A Mozola; M S Curiale; D A Gabis; J H Silliker
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal - Association of Official Analytical Chemists     Volume:  70     ISSN:  0004-5756     ISO Abbreviation:  J Assoc Off Anal Chem     Publication Date:    1987 May-Jun
Date Detail:
Created Date:  1987-08-28     Completed Date:  1987-08-28     Revised Date:  2003-11-14    
Medline Journal Info:
Nlm Unique ID:  7505559     Medline TA:  J Assoc Off Anal Chem     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  521-9     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
Animals
Cacao / analysis
DNA, Bacterial / genetics
Dairy Products / analysis
Eggs / analysis
Filtration
Food Microbiology*
Indicators and Reagents
Meat / analysis
Nucleic Acid Hybridization*
Salmonella / genetics,  isolation & purification*
Soybeans / analysis
Turkeys
Chemical
Reg. No./Substance:
0/DNA, Bacterial; 0/Indicators and Reagents

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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