Comparative Study of Rapid DNA Extraction Methods of Pathogenic Bacteria

Detection of pathogenic bacteria in food is most important for food safety and quality control, and the critical step it chooses the rapid, sensitive and more economical method to extract DNA to produce high quality and decrease the timeconsuming of measuring. Extraction of nucleic acids is the first step in most molecular biology studies and in all recombinant DNA techniques, but the difficult access steps and critical of analysis. Here we report, describe and compare the simple and fast methods of extraction (physical, boiling, phenol/ethanol and commercial kit) methods, from pure culture and then from beef samples. The quantity and quality of extraction methods were confirmed by polymerase chain reaction, agarose gel electrophoresis, and spectrophotometer nanodrop. Results revealed that the efficiently for all three methods were significant compared with the commercial kit, however, in pure culture the boiling method sex tract its more efficient, convenient and cheaper method for template preparation and significant when it compare with other methods while in beef samples experimental results showed that the phenol/ethanol method extract its more significantly.