Farmer’s Weekly Interactive, a British magazine devoted to the agribusiness industry, issued a report yesterday regarding new advancements in detection of possible foodborne illnesses in both pigs and poultry. According to the article, Polymerase Chain Reaction (PCR) is a research method which takes DNA or RNA and multiplies it rapidly so that the organism can be identified. This process can be used to detect possible sources of food poisoning including Salmonella, Campylobacter, and Listeria.
Listeria is a common source of foodborne illness in meat and meat products. Listeria can also be found in soft cheese and can cause miscarriage in pregnant women. Additionally, Listeria can cause fever, stomach pain, and nausea. Campylobacter can be a potential source of food poisoning in poultry and related products. In addition to intestinal problems, Campylobacter can lead to arthritic problems and Gullain-Barre Syndrome. Salmonella causes abdominal pain, nausea as well as diarrhea. In addition, Salmonella, in rare instances, can infect an individual’s blood stream causing further complications.
According to Farmer’s Weekly, PCR is unique because it allows a laboratory researcher to identify a pathogen even though only trace amounts of it were found on the source. The article indicates that countries throughout Europe are habitually utilizing this technique to identify possible viruses and other pathogens. USDA has researched this potential source of detection for several years and research has been conducted at labs throughout the United States. Guidelines for polymerase chain reaction usage in relation to certain foodborne illness pathogens have been established by the Food Safety Inspection Service (FSIS). Herds and flocks of animals are frequently tested as a precautionary measure. If something abnormal appears in the result, PCR can aid researchers in determining which strain of a particular virus is present. This makes treatment more effective and diagnosis much quicker.
Richard J. Arsenault, 2010
