Tuesday, March 28, 2006

Rapid Salmonella Test May Reduce Meat and Produce Recalls

An innovative test to detect Salmonella in ready-to-eat meats has been developed by Agricultural Research Service (ARS) scientists.

The preliminary test--still being evaluated by agency researchers--relies on PCR (polymerase chain reaction) technology to detect food-contaminating microbes on a molecular level.

Food technologist Jitu Patel with the ARS Food Technology and Safety Laboratory, and microbiologist Arvind Bhagwat with the ARS Produce Quality and Safety Laboratory, in Beltsville, Md., compared their laboratory-developed "molecular beacon" test with a commercial rapid-detection test currently in use.

While both tests can detect Salmonella in eight hours, the laboratory test is less expensive than commercial kits.To evaluate the new test’s efficacy, the scientists artificially contaminated various meats (turkey, bologna and ham slices) and produce (mixed salad, sprouts) with S. enterica serovar Typhimurium and allowed it to incubate for 20 hours.

Both tests were sensitive enough to detect contamination in the meat products at an estimated level of two to four cells per 25 grams. In comparing the tests after a relatively brief incubation period of eight hours, two to four cells of Salmonella were detected in the 25-gram samples of meat as well as produce.

The ability of the molecular beacon test to detect very low levels of Salmonella contamination in eight hours will aid the food industry in quality assurance, helping prevent recalls of contaminated meats and produce by stopping the products from being introduced in the marketplace.

Detection of contaminated foods could be achieved within a work shift--before shipment takes place.


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AGRI-INFO/MARCH 28, 2006


TITLE: RAPID SALMONELLA TEST REDUCES MEAT AND PRODUCE RECALLS

ALAM BA NINYO NA NATUKLASAN NG MGA EKSPERTO ANG ISANG URI NG TEST O PAGSUSURI PARA MAKITA ANG SALMONELLA SA MGA TINAGURIANG READY TO EAT MEATS?

BAGAMAN KAILANGAN PANG SUMAILALIM SA MASUSING EBALWASYON NG MGA EKSPERTO, ANG GINAMIT NG TEKNIK DITO AY ANG MOLECULAR BEACON TEST NA NAKABASE SA PCR O POLYMERASE CHAIN REACTION PARA MATUKOY ANG MGA MIKROBYONG SANHI NG KONTAMINASYON SA PAGKAIN SA MOLECULAR LEVEL.

ITOY MATAPOS NA IHAMBING NINA AMERICAN FOOD TECHNOLOGIST JITU PATEL AT MICROBIOLOGIST ARVING BHAGWAT ANG MOLECULAR-BEACON TEST SA KASALUKUYANG GINAGAMIT NA COMMERCIAL RAPID DETECTION TEST.

BAGAMAN, KAPWA KAYANG TUKUYIN NG DALAWANG TEKNIK NA ITO NG PAGSUSURI ANG SALMONELLA SA LOOB NG WALONG ORAS, ANG LABORATORY TEST NA MOLECULAR BEACON TEST ANG MAITUTURING NA MAS MURA KESA SA COMMERCIAL TEST.

PARA MASUBOK ANG KAKAYANAN NG NG BAGONG TEST TECHNIQUE, ISINAILALIM SA ARTIFICIAL CONTAMINATION NG MGA SIYENTISTA ANG IBAT-IBANG KARNE TULAD NG KARNE NG TURKEY, BOLOGNA AT HAM AT MAGING ANG PRODUKTONG PAGKAIN TULAD NG MIXED SALAD AT SPROUTS.

NILAGYAN ANG MGA ITO NG SALMONELLA ENTERICA SEROVAR TYPHIMURIUM AT HINAYAAN NA MAG-INCUBATE SA LOOB NG 20 ORAS. KAPWA SENSITIBO ANG DALAWANG TEST PARA MATUKOY ANG KONTAMINASYON SA MEAT PRODUCTS AT ESTIMATED LEVEL NA TWO TO FOUR CELLS PER 25 GRAMS.

SA GINAWANG PAGHAHAMBING NG DALAWANG TEST MATAPOS ANG WALONG ORAS NA MAIGSING INCUBATION PERIOD, DALAWA HANGGANG APAT NA CELL NG SALMONELLA AY NA-DETECT SA 25-GRAM SAMPLES NG KARNE MAGING SA FOOD PRODUCTS.

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