| 马凯,高丽娟,武会娟,杜美红,白 羽,陈尔凝,刘 杰,刘 悦.基于免疫磁分离-双重荧光定量PCR的鲜猪肉中沙门氏菌和志贺氏菌的检测[J].食品安全质量检测学报,2015,6(9):3373-3379 |
| 基于免疫磁分离-双重荧光定量PCR的鲜猪肉中沙门氏菌和志贺氏菌的检测 |
| Detection of Salmonella spp. and Shigella spp. in fresh pork using duplex real-time PCR based on immunemagnetic separation |
| 投稿时间:2015-07-28 修订日期:2015-08-27 |
| DOI: |
| 中文关键词: 沙门氏菌 志贺氏菌 免疫磁分离 双重荧光定量PCR |
| 英文关键词:Salmonella spp. Shigella spp. immunomagnetic separation duplex real-time PCR |
| 基金项目:国家科技支撑计划(2012BAF14B02)、国家重大科学仪器设备开发专项(2013YQ140371)、北京市科学技术研究院创新团队(IG201307N) |
| 作者 | 单位 |
| 马凯 | 北京市理化分析测试中心, 北京市基因测序与功能分析工程技术研究中心, 北京市食品安全分析测试工程技术研究中心 |
| 高丽娟 | 北京市理化分析测试中心, 北京市基因测序与功能分析工程技术研究中心, 北京市食品安全分析测试工程技术研究中心 |
| 武会娟 | 北京市理化分析测试中心, 北京市基因测序与功能分析工程技术研究中心, 北京市食品安全分析测试工程技术研究中心 |
| 杜美红 | 北京市理化分析测试中心, 北京市基因测序与功能分析工程技术研究中心, 北京市食品安全分析测试工程技术研究中心 |
| 白 羽 | 北京市理化分析测试中心, 北京市基因测序与功能分析工程技术研究中心, 北京市食品安全分析测试工程技术研究中心 |
| 陈尔凝 | 北京市理化分析测试中心, 北京市基因测序与功能分析工程技术研究中心, 北京市食品安全分析测试工程技术研究中心 |
| 刘 杰 | 北京市理化分析测试中心, 北京市基因测序与功能分析工程技术研究中心, 北京市食品安全分析测试工程技术研究中心 |
| 刘 悦 | 北京市理化分析测试中心, 北京市基因测序与功能分析工程技术研究中心, 北京市食品安全分析测试工程技术研究中心 |
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| Author | Institution |
| MA Kai | Beijing Engineering Research Center of Food Safety Analysis, Beijing Engineering Technology Research Centre of Gene Sequencing and Gene Function Analysis, Beijing Centre for Physical and Chemical Analysis |
| GAO Li-Juan | Beijing Engineering Research Center of Food Safety Analysis, Beijing Engineering Technology Research Centre of Gene Sequencing and Gene Function Analysis, Beijing Centre for Physical and Chemical Analysis |
| WU Hui-Juan | Beijing Engineering Research Center of Food Safety Analysis, Beijing Engineering Technology Research Centre of Gene Sequencing and Gene Function Analysis, Beijing Centre for Physical and Chemical Analysis |
| DU Mei-Hong | Beijing Engineering Research Center of Food Safety Analysis, Beijing Engineering Technology Research Centre of Gene Sequencing and Gene Function Analysis, Beijing Centre for Physical and Chemical Analysis |
| BAI Yu | Beijing Engineering Research Center of Food Safety Analysis, Beijing Engineering Technology Research Centre of Gene Sequencing and Gene Function Analysis, Beijing Centre for Physical and Chemical Analysis |
| CHEN Er-Ning | Beijing Engineering Research Center of Food Safety Analysis, Beijing Engineering Technology Research Centre of Gene Sequencing and Gene Function Analysis, Beijing Centre for Physical and Chemical Analysis |
| LIU Jie | Beijing Engineering Research Center of Food Safety Analysis, Beijing Engineering Technology Research Centre of Gene Sequencing and Gene Function Analysis, Beijing Centre for Physical and Chemical Analysis |
| LIU Yue | Beijing Engineering Research Center of Food Safety Analysis, Beijing Engineering Technology Research Centre of Gene Sequencing and Gene Function Analysis, Beijing Centre for Physical and Chemical Analysis |
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| 中文摘要: |
| 目的 使用免疫磁分离-双重荧光定量PCR方法实现对鲜猪肉中金黄色葡萄球菌和志贺氏菌的同时、快速检测。方法 在37 ℃的条件下, 利用特异性免疫磁球从250 mL循环体系中快速、有效地捕获目标菌。再通过特异性的引物与探针, 对沙门氏菌和志贺氏菌进行双重荧光定量PCR检测。结果 本研究方法针对鲜猪肉中沙门氏菌和志贺氏菌的检测限分别达到3.4 cfu/g和9.4 cfu/g。方法总体灵敏度、特异性和准确度均达到100%。此外, 通过对30组实际样品的检测, 该方法与传统标准方法的结果保持一致。结论 本研究建立的免疫磁分离-双重荧光定量PCR方法比国标方法更快速和高效, 适用于鲜猪肉中沙门氏菌和志贺氏菌的快速检测。 |
| 英文摘要: |
| Objective To develop a rapid and simultaneous detection for Salmonella spp. and Shigella spp. from fresh pork samples by combining immunomagnetic separation (IMS) with duplex real-time PCR (RT-PCR). Methods Magnetic beads coated with speci?c antibodies were used to capture the pathogens from a 250 mL cycling system at 37 ℃ condition. Then, duplex RT-PCR was applied to detect Salmonella spp. and Shigella spp. with 2 sets of specific primers and probes. Results The limit of detections were 3.4 cfu/g for Salmonella spp., and 9.4 cfu/g for Shigella spp.. The sensitivity, specificity, and accuracy of IMS-multiplex RT-PCR method were all 100%. Moreover, the results of new method were consistent to those of traditional method by detecting 30 samples. Conclusion IMS-duplex RT-PCR method is more rapid and effective than GB method, and which is suitable for the rapid detection of Salmonella spp. and Shigella spp. in fresh pork. |
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