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Real-time PCR application in confirmation test of Salmonella Typhimurium on instant noodle

Author

Listed:
  • Alfi Sophian

    (National Center for Drug and Food Testing Development, Indonesia)

  • Sri Utaminingsih

    (National Center for Drug and Food Testing Development, Indonesia)

  • Tirta Setya Bhakti

    (Center for Drug and Food Control in Semarang, Indonesia)

  • Dewi Rahmawati

    (Center for Drug and Food Control in Banjarmasin, Indonesia)

Abstract

Real-Time PCR is a molecular biology testing instrument used for various types of food product testing applications to monitor the quality of a product. In addition, the real-time PCR technique can also be used to test the detection of pathogenic bacteria in some foods and processed products. The purpose of this study was to detect Salmonella typhimurium using real-time PCR. This research can be a source of information and a reference for similar research. The test method used is the real-time PCR method with the green SYBR kit. Data analysis was carried out by looking at the results of interpreting Ct values and Tm values. Positive results are indicated by the formation of the Ct curve and the Tm curve. From the research conducted, it was found that the Ct value was in the range of 11.90 - 12.10 with an average of 12.02, while the Tm value was in the range of 85.10 - 85.20 with an average of 85.15. From the study results, it can be concluded that the use of real-time PCR for testing the detection of Salmonella typhimurium in instant noodle products can be applied.

Suggested Citation

  • Alfi Sophian & Sri Utaminingsih & Tirta Setya Bhakti & Dewi Rahmawati, 2023. "Real-time PCR application in confirmation test of Salmonella Typhimurium on instant noodle," HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE - ENGINEERING AND TECHNOLOGY, HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE, HO CHI MINH CITY OPEN UNIVERSITY, vol. 13(1), pages 3-9.
    • Handle: RePEc:bjw:techen:v:13:y:2023:i:1:p:3-9
    DOI: 10.46223/HCMCOUJS.tech.en.13.1.2479.2023
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    Cited by:

    1. Alfi Sophian & Ratna Purwaningsih, 2023. "Authentication test of seasoning food materials made from turmeric using real-time PCR," HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE - ENGINEERING AND TECHNOLOGY, HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE, HO CHI MINH CITY OPEN UNIVERSITY, vol. 13(2), pages 37-44.

    More about this item

    Keywords

    bacteria; DNA; PCR; salmonella; testing;
    All these keywords.

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