应用多聚酶链反应检测生鸡肉中沙门氏菌的研究  

Study on detection of salmonella enteritidis in raw chicken meat by polymerase chain reaction

作　　者：刘子勇[1] 高继业[1] 唐妤[1] 丁孟建[1] 李继祥[1] 

机构地区：[1]西南大学荣昌校区,重庆402460

出　　处：《畜禽业》2010年第2期22-23,共2页Livestock and Poultry Industry

摘　　要：目的:建立快速、特异、灵敏的PCR方法以检测生鸡肉中的肠炎沙门氏菌。方法:以肠炎沙门氏菌的sefA基因作为靶序列设计一对引物,将样品增菌后用煮沸法提取细菌基因组DNA进行检测。结果:每克生鸡肉污染3.0×10°CFU肠炎沙门氏菌,经16h增菌培养后可扩增出500bp特异性性DNA带,对28份屠宰场样品的检测结果与传统方法相符合。结论:PCR法适于生鸡肉中肠炎沙门氏菌的快速、准确检测。Objective： To set up a detection approach of Salmonella enteritidis in raw chicken meat based on PCR. Methods： A pair of primers was designed with sefA gene of Salmonella enteritidis as target sequence for its detection. Samples Were homogenized, inoculated into buffered peptone water and grown at 37℃ for 16 hours, when the Bacterial genome was extracted. Results： A 500-bp DNA fragment was amplified from the primers. Twenty-eight samples which were collected from slaughter house were detected and the results were as same as traditional method. Conclusion： PCR technique will be applicable to examine Salmonella enteritidis in raw chicken meatquickly and accurately.

关 键 词：多聚酶链反应 生鸡肉 肠炎沙门氏菌 

分 类 号：S858.31[农业科学—临床兽医学]