食品中蜡样芽孢杆菌的检测方法研究进展

The Research Progress of Detection Metods for Bacillus cereus in Food

蜡样芽孢杆菌是一种食源性致病菌,可引起恶心、呕吐、腹胀、腹痛及腹泻等疾病,因此,建立食品中蜡样芽孢杆菌的快速检测方法至关重要。总结近年来食品中蜡样芽孢杆菌的检测方法,主要包括以基因检测为基础的聚合酶链式反应及实时荧光定量PCR技术,这两种方法可快速对菌种进行定性和定量,是食品中致病菌检测的常用方法,但是有些致病相关毒素是预先形成的,即使菌体被破坏,毒素依然存在于食品中,所以,该方法不能全面评估致病菌污染的食品引起食物中毒的风险。

Food-borne pathogenic bacterium of Bacillus cereus can cause disease of nausea,vomit,abdominal distension,stomachache and diarrhoea etc,so it is important to bulid methods of detecting Bacillus cereus in food.Methods of detecting Bacillus cereus in recent years have reviewed in this paper,and it mainly includes polymerase chain reaction and real-time PCR based on gene detection,both of them are quickly method to determine and quantify Bacillus cereus,which are commonly used on detection Pathogenic bacteria in food,but there some toxin are preconceived,they can stably reside in food when the pathogenic bacteria is damaged,so it can not complete evaluation the risk of poisoning with food contaminated pathogenic bacteria.