PCR技术在食源性致病菌检测中的质量控制  

Quality Control in Detection of Foodborne Pathogens by PCR

作　　者：赵炳岩[1] ZHAO Bingyan(Changping District Center for Disease Control and Prevention,Beijing 102200,China)

机构地区：[1]北京市昌平区疾病预防控制中心,北京102200

出　　处：《现代食品》2025年第4期188-190,共3页Modern Food

摘　　要：食源性致病菌种类多、来源广、危害大且繁殖迅速,现已成为危害食品安全的重要因子,因此,选择科学并高效的检测手段尤为重要[1]。PCR技术作为传统培养法的辅助手段,被广泛应用到食品检测中。本文从人员、环境和仪器设备等方面探讨了PCR技术在食品检测中的质量控制工作,旨在提高PCR检测结果的准确性和可靠性,提高食源性致病菌的检出率,缩短检出时间,为食源性疾病或食物中毒疫情的流行病学调查和临床诊断提供病原学依据。Foodborne pathogens have a wide variety of types,sources,hazards,and rapid reproduction,and have become an important factor endangering food safety.Therefore,it is particularly important to choose scientific and efficient detection methods[1].PCR technology,as an auxiliary means of traditional cultivation methods,is widely used in food testing.This article discusses the quality control of PCR technology in food testing from the aspects of personnel,environment,and equipment,aiming to improve the accuracy and reliability of PCR detection results,increase the detection rate of foodborne pathogens,shorten the detection time,and provide pathogenic basis for epidemiological investigation and clinical diagnosis of foodborne diseases or food poisoning outbreaks.

关 键 词：食源性致病菌 PCR技术 质量控制 病原学依据 

分 类 号：TS207.4[轻工技术与工程—食品科学]