| 肉中4种致病菌的PCR快速检测方法的建立 |
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| 引用本文： | 刘红玉,李岩,崔洪斌.肉中4种致病菌的PCR快速检测方法的建立[J].食品科学,2011(6). |
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| 作者姓名： | 刘红玉 李岩 崔洪斌 |
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| 作者单位： | 东北农业大学食品学院;哈尔滨医科大学公共卫生学院; |
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| 基金项目： | 黑龙江省科技厅资助项目(GA07B401) |
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| 摘 要： | 目的:建立一种能同时检测肉中金黄色葡萄球菌、志贺氏菌、沙门氏菌和单核增生李斯特菌的多重PCR检测方法。方法:根据金黄色葡萄球菌的耐热核酸酶基因(nuc)、沙门氏菌的侵袭蛋白基因(invA)、志贺氏菌的侵袭性质粒抗原基因(ipaH)和单核细胞增生性李斯特菌的内化素基因(inlA)设计引物,通过优化好的反应体系进行多重聚合酶链反应(PCR)扩增目的基因。结果:特异性实验结果表明4种菌均能在相应位置扩增出特异性条带。对污染4种菌的猪肉进行检测,确定出金黄色葡萄球菌和沙门氏菌的检出限是102CFU/mL,志贺氏菌和单核增生李斯特菌的检出限是101CFU/mL。结论:本实验建立的多重PCR方法比传统细菌检测方法更特异、快速、灵敏,适用于肉中金黄色葡萄球菌、志贺氏菌、沙门菌和单核增生李斯特菌的快速检测。
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| 关 键 词： | 多重聚合酶链反应(PCR) 致病菌 肉 检测 |
Establishment of A Rapid Detection Method for Bacterial Pathogens in Meat by Polymerase Chain Reaction |
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| LIU Hong-yu,LI Yan,CUI Hong-bin.Establishment of A Rapid Detection Method for Bacterial Pathogens in Meat by Polymerase Chain Reaction[J].Food Science,2011(6). |
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| Authors: | LIU Hong-yu LI Yan CUI Hong-bin |
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| Affiliation: | LIU Hong-yu1,LI Yan1,CUI Hong-bin2(1.College of Food,Northeast Agricultural University,Harbin 150030,China,2.College of Public Health,Harbin Medical University,Harbin 150086,China) |
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| Abstract: | Objective:To establish a multiplex PCR for simultaneously detecting Staphylococcus aureus,Shigella spp.,Salmonella spp.and Listeria monocytogenes in meat.Methods:The primers were designed according to Staphylococcus aureus nuc gene,Shigella spp.ipaH gene,Salmonella spp.invA gene and Listeria monocytogenes inlA gene.The target genes were amplified by multiplex PCR under optimized reaction conditions.Results:Four bacterial pathogens could be amplified,which revealed the special bands at the corresponding loca... |
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| Keywords: | multiplex polymerase chain reaction(PCR) pathogen meat detection |
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