Submitted to: American Society for Microbiology
Publication Type: Abstract Only
Publication Acceptance Date: 1/27/2001
Publication Date: 5/21/2002
Citation: Bailey, J.S., Cosby, D.E. Detection of salmonella from chicken and chicken products with the automated bax pcr system. American Society for Microbiology. 2002.
Technical Abstract: The BAX System with automated detection was compared to standard cultural procedures for detection of natural and spiked Salmonella from 140 chicken carcass rinses and 80 chicken hot dogs. The automated BAX assay procedure is as follows: overnight growth (16 to 18 hours) of sample in buffered peptone broth at 35 C, transfer of sample to lysis tubes, incubation and lysis of cells, and transfer of sample to PCR tubes which are placed in cycler/detector which runs automatically. The BAX PCR/detection assay takes about 4 hours. Cultural procedure consisted of preerichment, enrichment, plating and serological confirmation and takes about 72 hours. Five replications of from 10 to 30 samples were run for each product. Where samples were spiked, 0.1 to 2.0 cells of Salmonella Typhimurium per ml of rinse or gram of meat were added. With chicken rinses, no Salmonella were detected from 50 unspiked samples. From the 90 spiked samples, Salmonella were recovered 82 times with the BAX compared to 83 times with culture. With chicken hot dogs, Salmonella were detected in all 50 of the spiked samples with both the BAX and culture procedures. From the 30 unspiked samples, Salmonella were recovered from 21 of 30 samples with the BAX compared to 10 of 30 samples with culture. The automated BAX system provided a reliable Salmonella screen of chicken product samples within 24 hours