PCR sensitivity of Salmonella and Campylobacter determination in foods

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F00%3A00003593" target="_blank" >RIV/00216224:14310/00:00003593 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
PCR sensitivity of Salmonella and Campylobacter determination in foods
Original language description
The polymerase chain reaction (PCR) is an appropriate method for the identification of microorganisms in food samples. The presence of intracellular and extracellular inhibitors in foods often complicates the identification of target microorganisms usingPCR. Their presence can be reason of the false negative results or it can negatively influence the sensitivity of detection. The aim of this work was to verify various methods of preparation of inhibitor free DNA templates for PCR determnation of Salmonella and Campylobacter cells in food samples. The RNase A immobilized on magnetic bead cellulose and aqueous two-phase systems were used in the preparation of pure DNA with success.
Czech name
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Czech description
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
20th International Symposium on the Separation and Analysis of Proteins, Peptides and Polynucleotides
ISBN
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ISSN
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Number of pages
1
Pages from-to
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Publisher name
University of Ljubljana
Place of publication
Ljubljana
Event location
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Event date
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Type of event by nationality
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UT code for WoS article
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