摘要
目的建立食品中沙门菌聚合酶链反应(PCR)的快速检测方法。方法根据沙门菌invA基因序列设计引物;氯化镁孔雀绿选择性增菌0到8h后,煮沸法提取DNA,用PCR扩增电泳。结果PCR法能特异性检测出食品中的沙门菌,扩增片段为389bp,增菌前的检出限为103CFU/g,增菌后为2CFU/25g。结论应用PCR检测沙门菌具有快速、特异、灵敏和简便的特点。
Objective To establish a rapid PCR based method for the detection of Salmonella spp. in food. Methods The primes were designed to amplify the gene segment of invA of Salmonella spp.. After 0-8 h selective enrichment in magnesium chloride malachite green （MM） medium, DNA template was prepared by applying boiling method, and the products were acquired with PCR and analyzed by electrophoresis. Results Salmonella spp. in food can be detected with specific PCR. The amplified segment was 389 bp. The detection limit was 103 cfu/g before selective enrichment, and 2 CFU /25g after selective enrichment. Conclusion PCR-based assay is a rapid, specific, sensitive and convenient method for Salmonella spp. detection.
出处
《检验医学与临床》
CAS
2008年第20期1241-1242,共2页
Laboratory Medicine and Clinic
关键词
聚合酶链反应
沙门菌
食品
polymerase chain reaction
Salmonella spp
foods
