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Applied and Environmental Microbiology, March 2000, p. 1213-1215, Vol. 66, No. 3
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.

Inhibitory Effects of Collagen on the PCR for Detection of Clostridium perfringens

Sangburm Kim,1 Ronald G. Labbe,2 and Sangryeol Ryu1,*

Department of Food Science and Technology, Seoul National University, Suwon, Korea,1 and Department of Food Science, University of Massachusetts, Amherst, Massachusetts2

Received 27 October 1999/Accepted 10 November 1999

It is essential to identify specific food components that inhibit PCR in order to increase the sensitivity of the PCR method for rapid detection of pathogens contaminating a food. We found that collagen, a major component of several foods, inhibited PCR. The inhibitory action of collagen on PCR could be partially reversed by adjusting the concentration of magnesium ion in the reaction mixture and by the use of various DNA extraction methods to remove the collagen from the DNA. Also, the source of thermostable DNA polymerase was affected by the presence of collagen. These results suggest the need to optimize the extraction and assay conditions for rapid detection of enterotoxigenic Clostridium perfringens by PCR with respect to the kind of food being analyzed.

* Corresponding author. Mailing address: Department of Food Science and Technology, Seoul National University, Suwon 441-744, Korea. Phone: 82-331-290-2584. Fax: 82-331-293-4789. E-mail: sangryu{at}snu.ac.kr.

Applied and Environmental Microbiology, March 2000, p. 1213-1215, Vol. 66, No. 3
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.




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