聚合酶链式反应对食物中肉毒的检测

Detection of Botulinum in Food by PCR

目的用PCR方法鉴定肉毒食物中毒的病原菌。方法用1对人工合成的寡核苷酸引物护增A、B、E、F和G型肉毒神经毒素基因的一段264bp的DNA片段,并对2个食物中毒样品的增菌产毒培养液及分离的菌株进行检测。结果从食物中毒样品中检测出肉毒梭菌。结论PCR方法能快速、准确的鉴定肉毒食物中毒样品中的病原菌。

Objective To identify pathogen in food poisoning caused by Clostridium botulinum with PCR technique. Methods We used a pair of synthetic oligonucleotides fragment as primers to amplify DNA fragment, a section of botulinum neurotoxin gene of type A, B, E, F and G and length 264bp, and detected the cultivation liquid of 2 food poisoning samples and the bacteria separated from these samples. Results We detected Clostridium botulinum from the samples of food poisoning. Conclusions The method of PCR can detect pathogen exactly and rapidly from the samples of food poisoning caused by Clostridium botulinum.