Diferenciación de "S. aureus, C. perfrigens y C. botulinum" de "aislamientos estafilococos y clostridios" en alimentos mediante técnicas de ácidos nucleicos

The classic identification methods of Staphylococcus aureus, Clostridium perfringens and Clostridium botulinum result irksome, they are little sensitive and employ too time. Other tests of biochemical identification more current, though they are less laborious, however continue being slow and not too sensitive. In the present work have been optimized a protocol an arbitrarily primer-PCR (AP-PCR) for the differentiate toxigenic S. aureus from other Staphylococcus sp., a procedure of restriction analysis of the fragment 16 S rADN amplified for the differentiate C. perfringens of the rest of Clostridium sp. and a protocol of PCR for the detection of C. botulinum. Has been observed as these techniques show a higher sensitivity and employ less time for the micro-organisms identification pathogenic that the tests of biochemical identification PASCO and API. Consequently, they can be methods to consider for the monitoring and control of pathogenic micro-organisms in the systems HACCP in food industries.