Samples of poultry meat were artificially contaminated with Salmonella and subjected to heat treatment: pasteurization, cooking and sterilization. Subsequently both raw and heated samples were tested for the presence of Salmonella with the standard culture method, according to EN-ISO 6579:2002, and with direct application of PCR as well as PCR with preenrichment incubation. The presence of Salmonella was detected in all samples of raw meat by the use of the culture method and PCR with the preenrichment incubation. Salmonellae were not found in the portion of samples containing a low number of bacteria when direct PCR method was applied. Salmonellae were not detected by the standard culture method and PCR with preenrichment incubation in all heated samples. When direct PCR method was used, the presence of Salmonella was found in all samples subjected to pasteurization, cooking and sterilization at 121°C for 15 and 30 minutes. However, DNA of Salmonella was not detected in the portion of the samples heated at 121°C for 45 minutes and in all samples heated at 130°C for 45 minutes, which was probably caused by thermal degradation of DNA to such an extent that its detection by PCR was impossible. One of the most important advantages of PCR is the short time of Salmonella detection. The most important disadvantage, besides difficulties in differentiating between live and dead bacteria, seems to be the relatively high cost of tests.
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