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Identification and quantification of Salmonella sp. And bacterial DNAr 16S by Real-Time PCR in food samples

Abstract:

By using the real-time PCR technique, which is more sensitive, specific and faster than conventional techniques, the determination of some food pathogenic microorganisms has been achieved immediately, as in the case of Salmonella sp.; which in minimal amounts is capable of causing gastrointestinal diseases resulting dangerous to the health of the consumer, the intake of food without health control. The present study was carried out with the principal objective of identifying and quantifying by Real Time PCR the presence of Salmonella sp. and 16S bacterial rDNA in samples of food adjacent to the Salesian Polytechnic University. About ten establishments were investigated and samples were analyzed in triplicate for subsequent statistical analyzes. As a result, the presence of 16S bacterial rDNA was detected in 100% of the samples using Kruskall-Wallis non-parametric statistical test, which showed statistical significance; while the evaluation of the SPI-1 sequence, a virulence gene for Salmonella sp., 6.7% of positive cases and it was revealed that there is no significant difference. By means of the standard curves of each sequence, the bacterial load for 16S was quantified in an average of 51 ug/mL and in the case of Salmonella sp. A concentration in the range of 0.766 to 0.0170 ug/mL.