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首页> 外文期刊>Advance journal of food science and technology >Establishment of a Rapid Polymerase Chain Reaction Method for the Detection of Staphylococcus aureus in Food
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Establishment of a Rapid Polymerase Chain Reaction Method for the Detection of Staphylococcus aureus in Food

机译：食品中金黄色葡萄球菌快速聚合酶链反应检测方法的建立

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摘要

With the improvement of living standards and frequently occurrence of food safety incidents, People pay more and more attention to food safety. Staphylococcus aureus is one of pathogens which could cause food spoilage. In this study, specifically primers has been designed and a rapid method has been established to detect S. aureus in food to shorten time of detection, increase the sensitivity of method and provide a technical help. PCR method has higher specificity, sensitivity, quickness and convenience, which may provide a new approach to detect SA in food quickly. Staphylococcus aureus was detected by PCR samples from food poisoning, in the case of the exclusion of other pathogens that can prompt this food poisoning is caused by Staphylococcus aureus. S. aureus enterotoxin is the main cause of food poisoning, which can be identified on its type enterotoxin produced under conditions permitting.
机译：随着生活水平的提高和食品安全事件的频繁发生，人们越来越重视食品安全。金黄色葡萄球菌是可能导致食物变质的病原体之一。在这项研究中，专门设计了引物，并建立了一种快速方法来检测食品中的金黄色葡萄球菌，以缩短检测时间，增加方法的灵敏度并提供技术帮助。 PCR方法具有较高的特异性，灵敏性，快速性和便利性，为快速检测食品中的SA提供了一种新方法。通过排除食物中毒的PCR样品检测到金黄色葡萄球菌，在排除其他可能导致这种食物中毒的病原体的情况下，这是由金黄色葡萄球菌引起的。金黄色葡萄球菌肠毒素是食物中毒的主要原因，可以在条件允许的条件下鉴定出其类型的肠毒素。

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