Article Title

An improved pre-culture procedure for the detection of Salmonella in frozen chicken meat by duplex polymerase chain reaction


An improved 18-hour pre-culture procedure coupling with duplex polymerase chain reaction (PCR) method capable of detecting Salmonella in frozen chicken meat is herein reported. Two pairs of primers (TS5/ TS11 and S18/S19) were used for the PCR method. Positive PCR results were obtained after the 18-hour preculture (6 h in lactose broth at 37°C followed by 12 h in Rappaport-Vassiliadis broth at 42°C) for spiked raw and irradiated meats with or without freezing treatment. The applicability of this improved procedure was tested in 50 retail frozen and 50 non-frozen chicken drumstick samples, and the results were compared with those obtained with the BAM standard culture method. No significant difference was found (p ≧ 0.05) between these two methods.

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