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The effect of food-processing conditions on detection of the iap gene of Listeria monocytogenes performed using polymerase chain reaction technique [PCR]

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Dabrowski W., Grochulska I., Medrala D., Czeszejko K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2002

tom 05

nr 2

The effect of physicochemical factors: temperature (20°C, 60°C, 100°C, 121.1°C), pH (2-9), inorganic and organic components, i.e. sodium chloride (5%, 10%, 15%, 20%), carbohydrates: glucose and starch (10%, 20%, 40%), proteins: casein (2.5%, 5%, 10%) and their combinations (e.g. prolonged incubation time at low pH) on in vitro detection of specific fragment of L. monocytogenes iap gene (453 bp) carried out using polymerase chain reaction (PCR) were examined. The possibility of detection of the iap gene during apple and tomato processing as well as in their processed products was also tested. Results showed that two factors hindering detection of the iap gene were casein at all concentrations and processing applied to apples (initial pH 2.5-3.0) and tomatoes (initial pH 4.0-4.5) as well as prolonged incubation in low pH at 60°C.

Ograniczanie wyników

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Czeszejko K.

1 Dabrowski W.

1 Grochulska I.

1 Medrala D.

1 2002

Wyniki wyszukiwania

The effect of food-processing conditions on detection of the iap gene of Listeria monocytogenes performed using polymerase chain reaction technique [PCR]