Detection of Salmonella in Food Samples by Culture and Polymerase Chain Reaction Methods
Omar B Ahmed*, Atif H Asghar, Ibrahim HA Abd El-Rahim and Hegazy AI
Department of Environmental and Health Research, The Custodian of the Two Holy Mosques Institute for Hajj and Omraa, Kingdom of Saudi Arabia
- *Corresponding Author:
- Omar Bashir Ahmed
Department of Environmental and Health Research
The Custodian of the Two Holy Mosques Institute for Hajj and Omraa
Kingdom of Saudi Arabia
E-mail: [email protected]
Received Date: April 04, 2014; Accepted Date: May 02, 2014; Published Date: May 05, 2014
Citation: Ahmed OB, Asghar AH, Abd El-Rahim IH and Hegazy AI (2014) Detection of Salmonella in Food Samples by Culture and Polymerase Chain Reaction Methods. J Bacteriol Parasitol 5:187. doi: 10.4172/2155-9597.1000187
Copyright: © 2014 Ahmed OB, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Conventional culture methods for the isolation and identification of food borne bacterial pathogens are rather sensitive and quite inexpensive, but at the same time they are labor-intensive and time-consuming. Molecular techniques are more rapid and highly sensitive for identification of food pathogens. This study was carried out to evaluate a 12 hour PCR method for detection of Salmonella in food samples. The results showed that out of 150 food samples, 32 (21.3%) were positive by culture, 35 (23.3%) were positive by PCR, the sensitivity of PCR was 100% while specificity was 97.5%. The study concluded that the 6-h enrichment followed by PCR was rapid, simpler method that allowed the detection of Salmonella spp. within a maximum of 12 h.