Development and validation of a method for the quantification of Salmonella spp. in poultry meat using a combination of the most probable number and polymerase chain reaction

Poultry meat and its processed products are a key factor in the transmission of this pathogen to humans. Therefore, monitoring the level of Salmonella contamination in livestock products is a critical task in ensuring food safety. The aim of this study was to develop and validate a method for the quantitative determination of Salmonella spp. in meat products. The developed method is based on a combination of microbiological and molecular biological methods, namely, the use of polymerase chain reaction (PCR) with a preliminary stage of target culture accumulation, in combination with the most probable number (MPN) method. This study also included a comparative evaluation of the effectiveness of the proposed method and the classical culture method. In addition, a comprehensive validation of the developed method was performed, including determination of its analytical sensitivity, specificity, and accuracy on poultry meat samples. The results of the comprehensive validation of the developed method, conducted in accordance with international requirements for evaluating the analytical performance of microbiological tests, are presented. The method for the quantitative determination of Salmonella spp . bacteria in meat products was validated at the Cherkizovo Research and Testing Center in Moscow. The developed method demonstrated high efficiency, reducing the analysis time to 24 hours compared to the traditional method (up to 78 hours) and ensuring high specificity in detecting low pathogen concentrations with a quantification limit of 101 CFU/g and in the presence of accompanying microflora.