BB-kb@ldeleger:BB-kb-18346136 JSONTXT

{"project":"bionlp-ost-19-BB-kb-test","denotations":[{"id":"T1","span":{"begin":0,"end":107},"obj":"Title"},{"id":"T6","span":{"begin":13,"end":32},"obj":"Microorganism"},{"id":"T7","span":{"begin":36,"end":40},"obj":"Habitat"},{"id":"T2","span":{"begin":108,"end":226},"obj":"Paragraph"},{"id":"T8","span":{"begin":198,"end":217},"obj":"Microorganism"},{"id":"T9","span":{"begin":221,"end":225},"obj":"Habitat"},{"id":"T3","span":{"begin":227,"end":1229},"obj":"Paragraph"},{"id":"T10","span":{"begin":313,"end":335},"obj":"Habitat"},{"id":"T11","span":{"begin":360,"end":388},"obj":"Habitat"},{"id":"T12","span":{"begin":421,"end":431},"obj":"Microorganism"},{"id":"T13","span":{"begin":586,"end":597},"obj":"Microorganism"},{"id":"T14","span":{"begin":607,"end":642},"obj":"Habitat"},{"id":"T15-0","span":{"begin":607,"end":632},"obj":"_FRAGMENT"},{"id":"T15-1","span":{"begin":647,"end":661},"obj":"Habitat"},{"id":"T16","span":{"begin":792,"end":827},"obj":"Habitat"},{"id":"T17","span":{"begin":1104,"end":1142},"obj":"Habitat"},{"id":"T4","span":{"begin":1230,"end":1368},"obj":"Paragraph"},{"id":"T5","span":{"begin":1369,"end":1445},"obj":"Paragraph"},{"id":"T18","span":{"begin":1425,"end":1436},"obj":"Microorganism"},{"id":"T19","span":{"begin":1440,"end":1444},"obj":"Habitat"}],"relations":[{"id":"C-T15-0","pred":"_lexicallyChainedTo","subj":"T15-1","obj":"T15-0"}],"text":"Detection of Salmonella enterica in food using two-step enrichment and real-time polymerase chain reaction.\nA new real-time polymerase chain reaction-based method was developed for the detection of Salmonella enterica in food.\nThe method consisted of a novel two-step enrichment involving overnight incubation in buffered peptone water and a 5-h subculture in Rappaport-Vassiliadis medium, lysis of bacterial cells and a Salmonella-specific 5'-nuclease real-time PCR with an exogenous internal amplification control. Because a two-step enrichment was used, the detection limit for dead S. enterica cells in artificially contaminated ice cream and salami samples was high at 10(7 )CFU (25 g)(-1), eliminating potential false-positive results. When the method was evaluated with a range of 100 naturally contaminated food samples, three positive samples were detected by both the real-time PCR-based method and by the standard microbiological method, according to EN ISO 6579. When the real-time PCR-based method was evaluated alongside the standard microbiological method according to EN ISO 6579 with 36 food samples artificially contaminated at a level of 10(0 )CFU (25 g)(-1), identical results were obtained from both methods.\nThe real-time PCR-based method involving a two-step enrichment produced equivalent results to EN ISO 6579 on the day after sample receipt.\nThe developed method is suitable for rapid detection of S. enterica in food.\n\n"}