Salmonella Enteritidis és Typhimurium kimutatása friss baromfihúsból mikrobiológiai gyors módszerekkel
SUMMARY Salmonellosis is one of the major foodborne diseases causing hundreds of thousands of cases each year in the EU. The EU has implemented an integrated approach to reduce its occurrence. Salmonella (S.) Typhimurium and S. Enteritidis are two causative agents responsible for some of the major foodborne diseases occurring worldwide. The necessity of fast and reliable detection methods of low cost has become of utmost importance in order to rapidly identify incidences of Salmonella contaminations of foodstuffs. Salmonella Enteritidis and Typhimurium must be absent in 25 g fresh poultry meat sample placed on the market during its shelf-life, according to the 2073/2005 EC regulation. In this study the combination of redox potential measurement based method and real-time PCR method was used for the detection of Salmonella Enteritidis and Typhimurium. During the enrichment phase the Salmonella positive samples could be screened by the redox potential measurement technique. Instead of biochemical and serological confirmation, real-time PCR technique was carried out for the further identification. The combination of redox potential and real-time PCR can accomplish results in maximum 27 hours compared to conventional methods that can take up to 7-12 days; which indicates that the combined method may be favourable for the effective and rapid identification of Salmonella Enteritidis and Typhimurium in poultry meat samples.