Email this article 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
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Affiliations:
- Moscow state university of food production
- All-Russian scientific research institute of veterinary sanitation
- Peoples’ Friendship University of Russia
- Issue: No 1 (2016)
- Pages: 61-65
- Section: Articles
- URL: https://journal-vniispk.ru/2312-797X/article/view/329123
- DOI: https://doi.org/10.22363/2312-797X-2016-1-61-65
- ID: 329123
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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.
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About the authors
I M Nityaga
Moscow state university of food production
Author for correspondence.
Email: inga99@mail.ru
B V Ysha
Moscow state university of food production
Email: vet-san-dekanat@yandex.ru
E N Morozova
All-Russian scientific research institute of veterinary sanitation
Email: morozovaelena77@yandex.ru
N G Khomenets
Peoples’ Friendship University of Russia
Email: biology@mail.ru
Agrarian and technology institute
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