Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/998
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dc.contributor.authorSTURZA, Rodicaen_US
dc.contributor.authorMITIN, Valentinen_US
dc.contributor.authorMITINA, Irinaen_US
dc.contributor.authorBUGA, Alexandruen_US
dc.contributor.authorZGARDAN, Danen_US
dc.contributor.authorBEHTA, Emiliaen_US
dc.date.accessioned2021-11-08T05:35:30Z-
dc.date.available2021-11-08T05:35:30Z-
dc.date.issued2021-
dc.identifier.citationSturza, R., Mitin, V., Mitina, I., Buga, A., Zgardan, D. and Behta, E. (2021) Development and Validation of SYBR Green-Based qPCR Technique of Detection and Quantification of Salmonella enterica. Food and Nutrition Sciences , 12, 997-1007. https://doi.org/10.4236/fns.2021.1211073en_US
dc.identifier.urihttp://cris.utm.md/handle/5014/998-
dc.description2021, 12, 997-1007en_US
dc.description.abstractSalmonella enterica serovars is a leading cause of human gastroenteritis, and the incidence of salmonellosis is constantly increasing, causing millions of infections and many deaths annually. The detection of the pathogen in optimal terms is an essential factor for reducing the impact on the human body. In this work, SYBR Green I-based qPCR method of detection and quantification of Salmonella enterica was developed and validated. For detection of Salmonella enterica subsp. enterica , two pairs of primers were designed using publically available Primer-BLAST software. Primer efficiency was calculated by establishing a standard curve. The specificity, sensitivity, accuracy, and precision of PCR results were tested. Both primer pairs showed an acceptable performance, proving the developed techniques were sensitive, reliable and precise. The validated qPCR technology has a good potential to replace the traditional culture method in microbial diagnosis.en_US
dc.description.sponsorshipNational Agency for Research and Developmenten_US
dc.language.isoenen_US
dc.relation20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentarăen_US
dc.relation.ispartofFood and Nutrition Sciencesen_US
dc.subjectDilutionen_US
dc.subjectDNAen_US
dc.subjectPrimeren_US
dc.subjectReal-Time PCRen_US
dc.subjectSalmonella entericaen_US
dc.titleDevelopment and Validation of SYBR Green-Based qPCR Technique of Detection and Quantification of Salmonella entericaen_US
dc.typeArticleen_US
dc.identifier.doi10.4236/fns.2021.1211073-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.languageiso639-1other-
crisitem.project.grantno20.80009.5107.09.-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.orcid0000-0002-9552-1671-
crisitem.author.orcid0000-0002-1296-0864-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
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