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. 2021 Sep 30;10(10):2341. doi: 10.3390/foods10102341

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Specificity test with CampyPFW-CampyPRW at 58 °C annealing temperature. Line 1:-; Line 2: 100 bp DNA Ladder (Sigma. Inc., Milan, Italy); line 3: Campylobacter jejuni DSM 4688; line 4: C. coli DSM 24155; line 5: C. lari DSM 11375; line 6: C. upsaliensis DSM 5365; line 7: C. fetus DSM 5361; line 8: Helicobacter suis DSM 19735; line 9: H. pylori DSM 7492; line 10: H. pylori ICSS; line 11: Arcobacter butzleri DSM 8739; line 12: Bacillus cereus DI4A RC3; line 13: Escherichia coli DISTAM; line 14: Lactobacillus plantarum ATCC RAA 793; line 15: Saccharomyces cerevisiae ATCC 36024.