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

• Autorzy: Dabrowski W. , Grochulska I. , Medrala D. , Czeszejko K.
• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

food-processing condition; iap gene; Listeria monocytogenes; genetically modified food; polymerase chain reaction; genetically modified organism; food processing

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2002
• Tom: 05
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume5/issue2/food/art-08.html

Twórcy

autor

Dabrowski W.

• Agricultural University of Szczecin, Papieza Pawla VI 3, 71-459 Szczecin, Poland

autor

Grochulska I.

autor

Medrala D.

autor

Czeszejko K.

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