Detection of foodborne pathogens by qPCR: A practical approach for food industry applications

Figures & data

Figure 1. Schematic comparison of traditional culture methods and qPCR detection methods

Notes: BPW: Buffered Peptone Water; RVS: Rappaport-Vassiliadis Soya; XLD: Xylose Lysine Deoxycholate agar; MKTTn: Muller–Kauffmann Tetrathionate-Novobiocin Broth.

Table 1. General guide for qPCR hydrolysis probes design

Primers length	20–24 bp
Primers Tm	60 ± 2°C
Amplicon size	140–300 bp
Probe length	20–24 bp
Probe Tm	Primer Tm + 10°C
Additional considerations	Avoid “G” in 5′ end, secondary and repetitive structures
	Probe placed no more than 10 bp from the forward primer and not less than 2 bp

Notes: Tm is the melting temperature; “G” is the guanine; and “bp” is the base pairs.