Rapid Quantitative Method Development for Beef and Pork Lymph Nodes Using BAX System Real Time Assay

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Feb 25

PMID 36832897

Authors

David A Vargas

Gabriela K Betancourt-Barszcz

Sabrina E Blandon

Savannah F Applegate

Mindy M Brashears

Markus F Miller

Sara E Gragg

Marcos X Sanchez-Plata

Affiliations

Soon will be listed here.

Abstract

The goal of this study was to develop a rapid RT-PCR enumeration method for in pork and beef lymph nodes (LNs) utilizing BAX-System-SalQuant as well as to assess the performance of the methodology in comparison with existing ones. For study one: PCR curve development, pork, and beef LNs (n = 64) were trimmed, sterilized, pulverized, spiked with 0.00 to 5.00 Log CFU/LN using Typhimurium, and then homogenized with BAX-MP media. Samples were incubated at 42 °C and tested at several time points using the BAX-System-RT-PCR Assay for . Cycle-Threshold values from the BAX-System, for each concentration were recorded and utilized for statistical analysis. For study two: Method comparison; additional pork and beef LNs (n = 52) were spiked and enumerated by (1) 3M™EB-Petrifilm™ + XLD-replica plate, (2) BAX-System-SalQuant, and (3) MPN. Linear-fit equations for LNs were estimated with recovery times of 6 h and a limit of quantification (LOQ) of 10 CFU/LN. Slopes and intercepts for LNs using BAX-System-SalQuant when compared with MPN were not significantly different ( < 0.05), while the same parameters for 3M™EB-Petrifilm™ + XLD-replica plate were significantly different ( > 0.05). The results support the capability of BAX-System-SalQuant to enumerate in pork and beef LNs. This development adds support to the use of PCR-based quantification methodologies for pathogen loads in meat products.

Citing Articles

Mitigation of in Ground Pork Products through Gland Removal in Pork Trimmings.

Jimenez R, Brashears M, Bueno Lopez R, Vargas D, Sanchez-Plata M Foods. 2023; 12(20).

PMID: 37893695 PMC: 10606173. DOI: 10.3390/foods12203802.

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