PCR法检测食品从业人员血清中的HBV-DNA与ELISA法检测结果比较

A COMPARATAREL STUDY OF PCR FOR HBV DNA AND ELISA FOR HBV MARKERS.

125份食品从业人员体检血清样品中, HBV 感染率为49.6% , HBV-DNA检出率为4.8% 。5 份HBsAg (+ )、HBeAg (+ ) 血清中检出5 份HBV-DNA (+ ), HBV-DNA 检出率为100.0% ; 18份HBsAg (+ )、HBeAg (- ) 血清中检出1 份HBV-DNA (+ ), HBV-DNA检出率为5.56% ; 102 份HBsAg (- ) 血清未检出HBV-DNA。PCR法检测HBV-DNA比血清学方法更为敏感,

Among 125 cases of food workers who accepted health check up,the infective rate of HBV was 49 6% and the positive rate of HBV DNA was 4 8%.There were 5 HBV DNA(+) among 5 samples HBsAg(+) and HBeAg(+),and HBV DNA positive rate was 100% forthem;there were 1 HBV DNA(+) among 18 samples HBsAg(+) and HBeAg(-),and HBV DNA positive rate was 5 56% forthem;the rest of 102 samples were HBsAg(-) and HBV DNA(-).Detecting HBV DNA by PCR reflects HBV infectiosity more sensitive and directive.