Abstract
We describe a simple method for stabilizing and extracting high-quality prokaryotic RNA from meat. Heat and salt stress of Escherichia coli and Salmonella spp. in minced meat reproducibly induced dnaK and otsB expression, respectively, as observed by quantitative reverse transcription-PCR (>5-fold relative changes). Thus, the method is applicable in studies of bacterial gene expression in a meat matrix.
Publication types
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Research Support, Non-U.S. Gov't
MeSH terms
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Escherichia coli / drug effects*
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Escherichia coli / genetics
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Escherichia coli / radiation effects*
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Food Handling / methods
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Gene Expression Profiling / methods*
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Hot Temperature
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Meat / microbiology*
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RNA, Bacterial / genetics
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RNA, Bacterial / isolation & purification
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Real-Time Polymerase Chain Reaction
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Salmonella / drug effects*
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Salmonella / genetics
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Salmonella / radiation effects*
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Salts / toxicity