食源性沙门氏菌的PCR检测  

Detection of Food-borne Salmonella by PCR

作　　者：张恬恬[1] 李翠丽[1] 李清和[1] 张双凤[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《畜牧与饲料科学》2010年第3期112-113,共2页Animal Husbandry and Feed Science

摘　　要：该试验根据GenBank数据库沙门氏菌的特有基因invA(AE008832)设计扩增长度为285bp的引物,研究PCR技术在检测冷冻肉中沙门氏菌的检测限度。在生理盐水中食源性沙门氏菌的检测限度为103cfu/mL;在人为污染肉汤中,普通PCR的检出限为1.98×103cfu/mL;人为污染后的样品肉汤中沙门氏菌浓度为100,101,102cfu/mL时,分别培养7,6,6h即可检测到。A pair of primers was designed according to the Salmonella-specific inv A gene sequence （285 bp;AE008832） published in GenBank.Salmonella in frozen meat were detected by PCR.The results showed that the detection limit of food-borne Salmonella was 103 cfu/mL in saline and 1.98 × 10^3 cfu/mL in artificially polluted broth.After the Salmonella were inoculated into broth at a concentration of 100,101 and 102 cfu/mL,respectively,they could be detected after a 7 h culture,6 h culture and 6 h culture,respectively.

关 键 词：PCR 沙门氏菌 检测限度 

分 类 号：TS201.3[轻工技术与工程—食品科学]