COMBINED USE OF METHODS FOR TESTING MEAT PRODUCTS FOR SALMONELLA SPP.

• Iroda Xalilla qizi Sobirova

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This literature-based review examines the theoretical basis for combining bacteriological methods and the polymerase chain reaction (PCR) to detect Salmonella spp. in meat products. It considers the ability of bacteriological methods to recover viable cultures and the role of PCR in obtaining preliminary information more rapidly. The functions of sample preparation, evaluation of quality controls, and systematic recording of results within the analytical workflow are summarized. Parallel testing, assessment of turnaround time, and evaluation of agreement between results are proposed for a future comparative study.

1. GOST 31659-2024 (ISO 6579-1:2017). Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of bacteria of the genus Salmonella — Part 1: Detection of Salmonella spp.

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3. Fachmann M. S. R., Löfström C., Hoorfar J., Hansen F., Christensen J., Mansdal S., Josefsen M. H. Detection of Salmonella enterica in Meat in Less than 5 Hours by a Low-Cost and Noncomplex Sample Preparation Method. Applied and Environmental Microbiology. 2017. DOI: 10.1128/AEM.03151-16.

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