PCR法快速检测三种食源性致病菌的研究

Rapid determination of three food-borne bacterial pathogens using PCR method

中文关键词:  PCR方法  沙门氏菌  金黄色葡萄球菌  志贺氏菌  食品检测

英文关键词:PCR method  Salmonella spp.  Staphylococcus aureus  Shigella spp.  food testing

中文摘要:

      目的 探讨用PCR方法快速检测食品中沙门氏菌(Salmonella spp.)、金黄色葡萄球菌(Staphylococcus aureus)和志贺氏菌(Shigella spp.)的实用性。方法 采用能力验证实验和超市样品检测实验对PCR方法与传统检测方法进行比较。结果 与传统检测方法相比, PCR方法检测以上三种食源性致病菌的结果准确率达到99%以上, 假阳性率低于1%, 假阴性率为0。结论 PCR检测方法具有检测周期短等优点, 可以在当前的食品安全检测工作中应用推广。

英文摘要:

      Objective To establish a method for the rapid detection of Salmonella spp., Staphylococcus aureus and Shigella spp. in food by PCR. Methods Comparing PCR method with traditional method by proficiency testing and testing of supermarkets samples. Results The correct rate of PCR method is more than 99%, the false positive rate is less than 1%, and the false negative rate is zero. Conclusion The PCR method is high-effective in testing three food-borne bacterial pathogens, with the advantage of a short detection period, which could be applied in present food safety testing.