摘要
目的:对Real-time PCR技术在食物中毒中的应用进行初步研究。方法:采用高度特异、敏感的Real-time PCR作为初筛方法,GB方法同时进行细菌分离培养,用ATB全自动细菌鉴定仪对分离到的病原菌进行生化鉴定。结果:采用Real-time PCR检测22份剩余食物,其中6份检出副溶血性弧菌特异性DNA核酸;GB细菌培养法从这6份样品中检出3株副溶血性弧菌;其余样品两法均未检出副溶血性弧菌。所有样本均未检出沙门菌,志贺菌,单核细胞增生李斯特菌和大肠杆菌O157。结论:实时Real-time PCR检测食物中毒病原菌与GB培养法相比明显缩短检测周期,特异性强,敏感性高,在食物中毒事件中能更及时指明方向,起到快速初筛的作用,对临床治疗和食物中毒快速处置发挥积极作用,值得应用和推广。
Objective：To evaluate the application of real -time fluorescence quantitative PCR technology in the survey of food poisoning ease. Methods： Real -lime PCR was applied as the highly specific and sensitive method for preliminal-y screening. Then the bacteria wzls isolated and cultured by GB method, and then identified by ATB. Results： Among the 22 leftover samples, six samples were identified positive for specific DNA of Vibrio parahemo- lytieus using real - time PCR, and three vibrio parahaemolyticus strains were successfully isolated by the GB meth- od. While Salmonella, ShigUa, Listeria moncytogenes and Escherchia coli O157 were identified negative using both methods. Conclusion： Real - time PCR was more time - saving, specific and sensitive than the GB method in pathogen detection of food poisoning cases. It provided the clue for the cause of the bacterial food poisoning in time and contributed to clinic treatment and epidemic survey in food poisoning case.
出处
《中国卫生检验杂志》
北大核心
2013年第2期437-439,共3页
Chinese Journal of Health Laboratory Technology
基金
国家科技支撑计划(2011BAK21B05)
