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Projects / Programmes source: ARIS

Simultaneous PCR detection of Salmonella spp. and Listeria monocytogenes in foods

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Research activity

Code Science Field Subfield
4.02.00  Biotechnical sciences  Animal production   

Code Science Field
T430  Technological sciences  Food and drink technology 
B230  Biomedical sciences  Microbiology, bacteriology, virology, mycology 
Keywords
Food safety, Salmonella spp., Listeria monocytogenes, simultaneous detection, PCR
Evaluation (rules)
source: COBISS
Citations Citations for bibliographic records in COBIB.SI that are linked to records in citation databases
source: WoS source: Scopus source: COBISS
Researchers (6)
no. Code Name and surname Research area Role Period No. of publications
1.  17799  Ivana Avbelj    Researcher  2002 - 2004  0 
2.  11548  PhD Barbka Jeršek  Biotechnical sciences  Head  2002 - 2004  412 
3.  06020  MSc Nataša Klun  Medical sciences  Researcher  2002  70 
4.  19583  Tatjana Rupel  Medical sciences  Researcher  2003 - 2004  45 
5.  07030  PhD Sonja Smole - Možina  Biotechnical sciences  Researcher  2002 - 2004  1,074 
6.  20705  PhD Tina Zorman  Biotechnical sciences  Researcher  2002 - 2004  56 
Organisations (1)
no. Code Research organisation City Registration number No. of publications
1.  0481  University of Ljubljana, Biotechnical Faculty  Ljubljana  1626914  65,804 
Abstract
The objective of the project is to develop rapid PCR method for simultaneous detection of Salmonella spp. and Listeria monocytogenes in foods. Standard methods according to ISO 6579 and ISO 11290 and their analytical parameters: detection limit of 1 cfu/25 g, 0 % false negativity and false positivity are bases for PCR method. Developed PCR method will have equivalent analytical parameters as standard methods. It will require 2 – 4 days less time to achieve results and will simultaneously detect two pathogens, so it would contribute to food safety. PCR method will be optimised on model samples and will include enrichment, DNA preparation and PCR performance. PCR method will be evaluated mostly on naturally contaminated food samples in research laboratory and in laboratory that performs official health control of foods.
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