Abstract
Traditionally, the control of Salmonella in food products is carried out using classic methods of bacteriological analysis that are sufficiently long and labor-intensive. The authors have demonstrated the possibility of accelerating and automating the analysis and obtain reliable results by using an improved method for control of S. typhimurium in chicken meat and meat of semi-finished products (dumplings) by PCR in real time and robotics for the selection of the template DNA, as well as reducing the time of the sample preparation by growing bacteria in the environment of pre-enrichment medium.
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