FIG. 5.

Results from PCR assays of Salmonella serovar Enteritidis-, L. monocytogenes-, and E. coli O157:H7-inoculated ready-to-eat turkey and salami samples. The meat samples (25 g each) were inoculated (ca. 3 × 10² CFU of each pathogen/g), mixed with 225 ml of SEL, and incubated for 12 and 24 h with agitation. In panel A, PCR lanes are as follows, from left to right: M, 100-bp ladder DNA marker; L, Listeria primers targeting genes actA (395 bp) and inlB (146 bp); E, E. coli O157:H7 primers targeting genes stx₂ (584 bp), eaeA (482 bp), and stx₁ (348 bp); and S, Salmonella primers targeting genes sefA (310 bp) and spv (250 bp). An ICLFA also showed positive reactions with Salmonella serovar Enteritidis, E. coli O157:H7, and L. monocytogenes antigens for corresponding samples (see Fig. S1 in the supplemental material).