PCR a Simple Solution for a More Sustainable Lab

Because PCR rids you of thousands of test tubes and strips and runs on a higher throughput instrument, the lab saved on bench space—a precious commodity in a busy lab. To keep up with its volume, the lab would need three ELISA instruments, taking up 10 feet of bench space. Comparably, the iQ-Check PCR machine takes up only a foot of space and is 350 pounds lighter than the combined weight of the ELISA machines.

Faster Results Save Days

Another important point in the sustainability discussion is time to results. As part of the cost analysis in this case study, technician handling time was also evaluated. This included subculturing to secondary enrichment broth for ELISA tests, a step that is not required for iQ-Check PCR. Overall, 775 hours of technician time was saved annually by using this PCR method, which equates to savings of almost $32,000 per year. For a processor, shortened time to results also translates into a reduction in warehouse storage cost for products in a “test and hold” situation. It can also mean prolonged shelf life of a food product in the marketplace.

The Bottom Line

PCR offers numerous advantages over ELISA as a sustainable alternative, with fewer manipulations for technicians, less waste, saved laboratory space, and reduced time to results. This case study took a detailed look at actual price per test by drilling down through all aspects associated with pathogen testing.

The study did not take into account the very important issue of false positive results. If cultural confirmations are required for presumptive positive samples, the cost of confirming samples that are positive because of a cross-reaction and not because of the presence of a target organism could be substantial. The confirmation cost is not as high as the cost of destroying product based on incorrect data, however.

The newest technologies in real-time PCR can provide food labs with accurate results, while saving time and money, with the added bonus of transforming labs into a more sustainable environment.

Wendy Lauer is senior product manager in the Food Science Division of Bio-Rad Laboratories.