Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

Area of Science:

• Food Microbiology
• Molecular Biology
• Food Safety Science

Background:

• Salmonella is a major cause of foodborne illness, especially from poultry.
• Current detection methods often lack quantification, hindering risk assessment.
• Accurate quantification is crucial for food safety in ready-to-cook poultry.

Purpose of the Study:

• To develop and validate a novel most probable number (MPN) assay for quantifying Salmonella.
• To integrate the MPN assay with loop-mediated isothermal amplification (LAMP) for rapid detection.
• To assess the assay's performance in ready-to-cook poultry products.

Main Methods:

• A novel most probable number (MPN) assay was developed for Salmonella quantification.
• The method involved sample washing, concentration via centrifugation, and serial dilution.
• MPN assay was coupled with loop-mediated isothermal amplification (LAMP) for detection.

Main Results:

• The MPN-LAMP assay demonstrated a strong linear correlation (R² = 0.933) with inoculation levels.
• A practical lower limit of detection was estimated at approximately 300 CFU/g.
• Variability was observed at lower Salmonella concentrations.

Conclusions:

• The developed MPN-LAMP assay provides a sensitive, accurate, and rapid method for Salmonella quantification in poultry.
• The assay offers a practical tool for the food industry to enhance food safety protocols.
• Further optimization is suggested to improve detection limits and broaden applicability to multiple serovars.