食源性沙门氏菌的PCR检测

Detection of Food-borne Salmonella by PCR

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.