Salmonella Characteristics
MOLECULAR CHARACTERIZATION OF SALMONELLA ENTERICA FROM TONSIL AND JEJUNUM OF SLAUGHTERED SWINE
Corinne C. Bautista, 1 and Windell L. Rivera, Ph. D.1, 2*
1Institute of Biology, College of Science, University of the Philippines, Diliman, Quezon City 1101, Philippines
2Molecular Protozoology Laboratory, Natural Sciences Research Institute, University of the Philippines, Diliman, Quezon City 1101, Philippines
*Corresponding author: wlrivera@science.upd.edu.ph
This study is part of “Diagnosis and Molecular Characterization of Salmonella Species from Slaughtered Swine and Other Raw Meat and Meat Products” project funded by Department of Agriculture-Biotechnology Program Implementation Unit (DA-BIOTECH) and undergraduate thesis of Ms. Corrine C. Bautista in Institute of Biology, University of the Philippines Diliman. MOLECULAR CHARACTERIZATION OF SALMONELLA ENTERICA FROM TONSIL AND JEJUNUM OF SLAUGHTERED SWINE
ABSTRACT
Foodborne illnesses like gastroenteritis caused by Salmonella are a major health concern in the Philippines. Animal processing and butchering in slaughterhouses
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(Chiu and Ou 1996). The PCR reaction mix contained 6.25 μL Promega GoTaq Green, 0.5 μL invA-F and invA-R primers, and 4.5 μL distilled water, and 0.75 μL DNA template. DNA amplification was done in a 12.5 μL reaction volume under the following conditions: initial denaturation at 95 oC for 2 min, 30 cycles of denaturation at 95 oC for 30 seconds (s), annealing at 60 oC for 30 s and, extension at 72 oC for 30 s, with a final extension at 72 oC for 5 min. Salmonella enterica serotype Typhimurium provided by the Natural Sciences Research Institute (NSRI) of the University of the Philippines Diliman and nuclease-free distilled water were used as template for positive and negative control,
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