Research: Detecting Salmonella in poultry processing
Recently completed research are the University of Arkansas successfully developed a rapid detection assay for Salmonella that can be used in poultry processing plants
Foodborne salmonellosis is a public health concern and poultry and poultry products are often regarded as a primary source of infection. Salmonella species can be introduced and distributed on carcasses during processing and even low numbers of Salmonella on products can represent a health risk in humans.
The assay developed by Dr Steven Ricke and his team will all the detection of all Salmonella strains as well as identifing S. enteritidis, S. Heidelberg, and S. typhimurium.
Completion of this project provides potential reliable and rapid Salmonella detection for all phases of poultry production. Since multiplex PCR can amplify specific DNA sequences and simultaneously discriminate each target strain in a sample, considerable time and costs can be saved. This method provides a means to design a preventative strategy targeting different stages of processing that includes specific Salmonella serovar quantification analysis as part of the control measures.
The project was funded by USPoultry
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