Overview

Salmonella enterica has emerged as a significant foodborne pathogen that poses a serious public health problem. The symptoms of salmonellosis may include diarrhea, fever, vomiting, and abdominal cramps with elderly, new-born, and immunocompromised individuals the most susceptible. S. enterica is a facultatively anaerobic Gram-negative bacterium that could survive low temperatures and freezing. The majority of the 1.3 billion annual cases of Salmonella-caused human gastroenteritis result from ingestion of contaminated food products, such as raw or undercooked meat, seafood, and eggs, as well as raw or unpasteurized milk and dairy products. Salmonella infections are also contracted following consumption of fresh fruits or vegetables that have been contaminated by infected fertilizer.

Norgen’s Salmonella enterica Quantified Bacterial DNA Standard is prepared from cultured bacteria using Norgen’s sample preparation technology. The purified DNA is quantified vigorously using multiple methods including spectrophotometry, gel densitometry and real-time PCR. It is intended to be used as a positive control or PCR quantification standard for Salmonella enterica.

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Supporting Data

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 Figure 1. Accurate Quantity and High Quality Salmonella enterica DNA Standard. Two micro-liters of Norgen’s Salmonella enterica Quantified Bacterial DNA Standard and various serial dilutions (blue curves) were used in a 20 µL Salmonella enterica-specific PCR reaction using Norgen’s 2X PCR Master Mix (#28007), supplemented with SYBR Green I. The real-time PCR reactions were performed on a Bio-Rad CFXReal-Time PCR System. No template controls with water were also performed (yellow curves). Norgen’s Salmonella enterica Quantified Bacterial DNA Standard and various serial dilutions showed consistent amplification down to fewer than 40 copies per reaction.

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