食品中产单核李斯特菌PCR检测灵敏度的研究

Study on sensitivity of PCR method for the detection of Listeria monocytogenes in food

目的:研究PCR检测不同食品中产单核李斯特菌(Lm)的灵敏度。方法:从市场采集牛奶和火腿,向其中以及作为对照的生理盐水中添加不同量的Lm,直接检测或经过高温处理后检测Lm。结果:添加Lm的牛奶、火腿和生理盐水样品,未经高温、经100℃10 m in、经121℃15 m in处理后,PCR检测灵敏度分别为未经高温26.5、265、2.65×103cfu/m l;265、2.65×104、2.65×104cfu/m l;2.65×105、2.65×108、2.65×108cfu/m l。结论:不同食品中Lm PCR检测灵敏度不同,高温处理影响检测灵敏度。

Objective：To study the sensitivity of PCR method for the detection of Listeria monocytogenes in food. Methods： After various amount of Lm was added into milk and ham collected from market, Lm was detected by PCR methods. And saline was the control treatment. Results： The sensitivity was 26. 5 cfu/ml in milk, 265 cfu/ml in ham and 2.65 × 10^3 cfu/ml in saline for the samples untreated with heat; 265 cfu/ml in milk, 26. 5 × 10^4 cfu/ml in ham and 2.65 ×10^4 cfu/ml in saline for the samples treated with 100℃/10 min; 2. 65 ×10^5 cfu/ml in milk, 26. 5 × 10^8 cfu/ml in ham and 2. 65 ×10^8 cfu/ml in saline for the samples treated with 121℃/15 min. Conclusion： The detection sensitivities for different food were various, and high temperature treatment affected the detection sensitivities.