应用PCR技术检测猪肉中沙门氏菌的研究  

Study on Detection of Salmonella in Pork by Polymerase Chain Reaction

作　　者：刘胜贵[1] 魏麟[1] 

机构地区：[1]湖南怀化学院生物系,湖南怀化418008

出　　处：《食品科学》2007年第3期254-256,共3页Food Science

基　　金：国家自然科学基金资助项目(30270072)

摘　　要：用聚合酶链式反应(PCR)技术检测猪肉中沙门氏菌,对已知和未知被沙门氏菌污染的猪肉的培养物均能准确检测;取不同稀释度的样品进行PCR扩增,当DNA含量只有0.01pg时,还能扩增出条带,说明本方法对检测猪肉中沙门氏菌具有特异性高且灵敏、快速等特点,适用于快速、准确地检测猪肉中沙门氏菌的需要。Apply polymerase chain reaction （PCR） technique to detection Salmonella in pork.The culture from polluted pork by Salmonella whether we have known or not can be monitored masculine. The template that the content of DNA is 0.01pg can be expanded by polymerase chain reaction, which demonstrated this method has advantages of high particularity, sensitivity and celerity. PCR technique will be applicable to examine Salmonella in pork quickly and accurately.

关 键 词：PCR 猪肉 沙门氏菌 

分 类 号：R155.1[医药卫生—营养与食品卫生学]