4种食源性致病菌的PCR-SSCP检测技术研究

采用细菌的16S rDNA保守区引物作为通用引物,对常见食源性致泻大肠埃希氏菌(Diarrheogenic Escherichiacoli)、沙门氏菌(Salmonellae)、金黄色葡萄球菌(Staphylococcus aureus)和蜡样芽胞杆菌(Bacillus cereus)进行PCR扩增,产物及其XmnI酶切后产物进行单链构象多态性分析。试验结果显示,4种食源性致病菌的PCR产物经XmnI酶切后进行单链构象多态性分析可以相互区别。因此,PCR-SSCP技术可以方便地用于检测食源性大肠杆菌、沙门氏菌、金黄色葡萄球菌和蜡样芽胞杆菌。

Study on Detection of Four Kinds of Food-borne Pathogenic Bacteria by PCR-SSCP

In order to establish a detection method for identification of four kinds of food-borne pathogenic bacteria including Diarrbeogenic Eseheriehia coil, Sedmonellae, Staphylococcus aureus and Bacillus cereus by using polymerase chain reaction-single strand con- formation polymorphism （PCR-SSCP）, the bacterial 16S rDNA primers conservative region as a universal primers, PCR product and Xmn I digested products of E.coli, Salmonella, Staphylococcus aureus and bacillus cereus were analyzed by single strand conformation polymorphism. The results showed that four kinds of food-borne pathogens could be distinguished between each other, after digesting the PCR products by Xmn I. So, PCR-SSCP technique can be used to facilitate the detection of food-borne E. coli, Salmonella, Staphy- lococcus aureus and Bacillus cereus.