Volume 5
Issue 2
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume5/issue2/food/abs-08.html
THE EFFECT OF FOOD-PROCESSING CONDITIONS ON DETECTION OF THE IAP GENE OF LISTERIA MONOCYTOGENES PERFORMED USING POLYMERASE CHAIN REACTION TECHNIQUE (PCR)
Waldemar D±browski, Izabela Grochulska, Dagmara Mędrala, Katarzyna Czeszejko
ABSTRACT
The effect of physicochemical factors: temperature (20°C, 60°C, 100°C, 121.1°C), pH (2-9), inorganic and organic components, i.e. sodium chloride (5%, 10%, 15%, 20%), carbohydrates: glucose and starch (10%, 20%, 40%), proteins: casein (2.5%, 5%, 10%) and their combinations (e.g. prolonged incubation time at low pH) on in vitro detection of specific fragment of L. monocytogenes iap gene (453 bp) carried out using polymerase chain reaction (PCR) were examined. The possibility of detection of the iap gene during apple and tomato processing as well as in their processed products was also tested. Results showed that two factors hindering detection of the iap gene were casein at all concentrations and processing applied to apples (initial pH 2.5-3.0) and tomatoes (initial pH 4.0-4.5) as well as prolonged incubation in low pH at 60°C. As the iap gene and modified genes incorporated in foods are biochemically and structurally identical at the molecular level,
Key words:
Listeria monocytogenes, PCR, iap gene, food processing, genetically modified foods (GMFs), genetically modified organisms (GMOs)