Salmonella contamination has been always regarded as one of the main issues in different food products especially fresh meat, while its detection time is normally beyond the shelf life of fresh products. In this paper, a 16S RNA based FISH method was developed for the detection of Salmonella in minced lamb meat. The parameters affecting the method including temperature, probe, salt and formamide concentrations, were optimized for FISH efficiency. Then the method was used to detect Salmonella in culture media and in minced lamb samples at the presence or absence of other pathogenic bacteria. The optimized condition included the probe concentration of 50 micromolar, salt concentration of 0.464 M, formamide concentration of 35%, and temperature of 60 °C. The optimized method could successfully reveal the presence of Salmonella in samples with a complex environment. The study showed that FISH could be a reliable method for the rapid and accurate detection of Salmonella in minced lamb, provided that the method parameters are at their optimal values. This method can be suggested as a convenient, rapid, and reliable method for safety assurance of fresh meat.

沙门氏菌污染一直被认为是不同食品特别是鲜肉中的主要问题之一，而其检测时间通常超出了新鲜产品的保质期。本文开发了一种基于16S RNA的FISH方法来检测碎羊肉中的沙门氏菌。影响该方法的参数，包括温度，探针，盐和甲酰胺的浓度，均针对FISH效率进行了优化。然后用该方法检测沙门氏菌在培养基中和在有或没有其他病原细菌的情况下在切碎的羊肉样本中。优化的条件包括探针浓度为50微摩尔，盐浓度为0.464 M，甲酰胺浓度为35％，温度为60°C。优化后的方法可以成功揭示环境复杂样品中沙门氏菌的存在。研究表明，只要方法参数处于最佳值，FISH可能是一种快速，准确地检测切碎的羔羊沙门氏菌的可靠方法。可以建议将该方法作为一种方便，快速，可靠的新鲜肉类安全保证方法。