PCR detection kit

Pathogens

Detection of pathogenic bacteria using real-time PCR

Application:

Foodborne diseases (commonly known as food poisoning) are often caused by the consumption of food contaminated with microorganisms and/or their toxins. Therefore, continuous control of pathogens throughout the production chain is crucial to ensure consumer protection and avoid costly recalls.

Pathogenic microorganisms can cause food poisoning and must therefore not be present in food or must not exceed a certain number per gram of food. Sources of contamination with pathogenic bacteria may include raw materials and finished products, such as fish, seafood, dairy products, raw meat, fruit, vegetables, poultry and processed products. The most common pathogens include Salmonella, Listeria monocytogenes and Campylobacter.

The PCR method enables rapid and reliable detection of bacterial pathogens in food.

GEN-IAL^® First-PCR Kits Pathogens

The test kits used are developed and validated by GEN-IAL®. Detection is carried out by means of fluorescence measurement using the hydrolysis probe format (TaqMan^®). Using hot-start PCR plus double-labelled sequence-specific probes (FAM / HEX / ROX / CY5), a measurable fluorescence signal of a defined wavelength is emitted during the extension phase if hybridization to the target sequence is correct. An inhibition control is amplified together with the specific sequence in a reaction tube to exclude false negative results due to inhibition.

According to the official §64 LFGB German collection of methods: 

BVL L 00.00-98:2007-04 : Qualitative detection of Salmonella in foodstuffs – real-time PCR method

BVL L 03.00-40:2013-08 : Detection of Listeria monocytogenes in cheese – real-time PCR method

BVL L 06.32-1:2013-08 : Detection of Campylobacter spp. in minced meat – real-time PCR method