摘要
肉类及肉制品是沙门氏菌属、弯曲杆菌属、大肠杆菌及金黄色葡萄球菌等食源性致病菌的主要载体,其加工环节操作不当易引发全球公共卫生危机。传统检测技术包括培养法、免疫分析法、聚合酶链式反应(polymerase chain reaction,PCR)法面临时效性差、抗干扰弱、活/死菌无法区分等瓶颈。数字PCR(digital PCR,dPCR)通过微反应单元分区与泊松分布统计,实现肉类基质中病原体的免校准绝对定量,显著突破痕量检测极限。本文系统综述了dPCR在肉类及肉制品主要食源性致病菌检测中的应用,以期为食源性致病菌的风险防控与未来研究提供参考。
Meat and meat products serve as primary carriers for foodborne pathogens of Salmonella spp.,Campylobacter spp.,Escherichia coli,and Staphylococcus aureus.Improper handling during processing may pose significant public health risks globally.Traditional detection methods,including culture-based techniques,immunoassays,and polymerase chain reaction(PCR),are limited by long turnaround times,susceptibility to matrix interference,and inability to differentiate viable and non-viable cells.Digital PCR(dPCR)enables calibration-free absolute quantification of pathogens in meat matrices through microreaction unit partitioning and Poisson statistics,thereby significantly pushing the boundaries of trace detection.This paper systematically reviews the application of dPCR for detecting major foodborne pathogens in meat and meat products,aiming to offer valuable insights for their risk prevention and control,and to guide future research.
作者
唐琪
刘静
曹若蕾
张岩
TANG Qi;LIU Jing;CAO Ruolei;ZHANG Yan(Forensic Medical School,Hebei Medical University,Shijiazhuang Hebei 050017,China;Hebei Food Inspection and Research Institute,Hebei Food Safety Key Laboratory,Shijiazhuang Hebei 050227,China)
出处
《河北省科学院学报》
2026年第1期57-63,81,共8页
Journal of The Hebei Academy of Sciences
基金
河北省重点研发计划项目(22375503D)。
