EJPAU 2002. Dąbrowski W. , Grochulska I. , Mędrala D. , Czeszejko K. THE EFFECT OF FOOD-PROCESSING CONDITIONS ON DETECTION OF THE <I>IAP</I> GENE OF <I>LISTERIA MONOCYTOGENES</I> PERFORMED USING POLYMERASE CHAIN REACTION TECHNIQUE (PCR)

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2002
Volume 5/issue2/volume5
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Dąbrowski W. , Grochulska I. , Mędrala D. , Czeszejko K. 2002. THE EFFECT OF FOOD-PROCESSING CONDITIONS ON DETECTION OF THE IAP GENE OF LISTERIA MONOCYTOGENES PERFORMED USING POLYMERASE CHAIN REACTION TECHNIQUE (PCR), EJPAU 5/issue2/volume5(2), #08.
Available Online: http://www.ejpau.media.pl/volume5/issue2/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 Dąbrowski, 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)