Türkiye’de baharatlarda Escherichia coli O157:H7’nin belirlenmesinde real-time PCR ve konvansiyonel kültürel yöntemin karşılaştırılması
Makaleler > Tam Makale · 2012
Yazarlar: Ozkizilcik, Asli, Ates, Mustafa, Cerci, Burcu
European Journal of Biology, Uluslararası, 2012
Özet
In this study, 66 different spice samples were analyzed in order to compare Real-Time PCR and conventionalcultural methods for the detection of E. coli O157:H7 in spices. Thus, 66 different spice samples(raw materials) were collected from various places in Izmir, Turkey. Conventional cultural methodsincluded pre-enrichment step, selection step and confirmation step. The molecular method includedtwo steps: pre-enrichment and Real-Time PCR step. Beside these methods, total aerobic mesophilicbacteria, coliform, fecal coliform in samples, were also counted and the presence of Salmonella sp.was investigated in order to determine total microbial load in samples. The results showed that aerobicmesophilic bacteria counts were 5.1x103 -2.0x108 CFU/g, coliform counts were 8.0 x 102 CFU/g for theaverage values of all samples. Salmonella sp. was not found in any of the samples.In four samples E.coli O157:H7 positive by Real-Time PCR were found while all of the samples were negative by culturalmethods. We observed that the results of Real-Time PCR were more reliable than conventional methods.Furthermore, the results were obtained in only 20 hours by Real-Time PCR method whereas conventionalcultural method was completed in 4 days.Keywords: Cultural method, E. coli O157:H7, real-time PCR, spice