食品中金黄色葡萄球菌的PCR检测

目的：建立检测食品中金黄色葡萄球菌的PCR方法并将PCR方法与传统方法进行比较，评价PCR方法的检测效果。方法：采用PCR方法特异性扩增金黄色葡萄球菌的耐热核酸酶编码基因（nuc基因），分别采用PCR方法和国家标准规定的方法检测180份吉林省各地区的抽检食品样品。结果：所检金黄色葡萄球菌在422 bp处出现nuc基因目的片段；食品样品传统方法检出阳性42份，PCR方法检出45份，PCR检测方法与国标法检出阳性率比较，差异无显著性(P>0.05)。结论：PCR方法检测食品中金黄色葡萄球菌较传统方法更快速和简便，且具有较高的特异性和敏感性，可作为食品中金黄色葡萄球菌快速检测的手段。

Establishment of PCR method for detection of Staphylococcus aureus

Objective To establish a quick, specific and sensitive PCR method to detect Staphylococcus aureus (SA) in food and compare the PCR method with conventional approach. Methods The thermostable nuclease gene (nuc) of SA was amplificated specifically by PCR and 180 samples from different areas in Jilin Province were detected using PCR method and national standard approach respectively. Results The segments of nuc gene in 422 bp was found in the PCR products of all SA strains. 42 samples were positively tested by conventional method and 45 samples were positively tested by PCR method. There was no significant difference in positive rate between PCR method and national standard approach. Conclusion PCR method has higher specificity, sensitivity, quickness and convenience, which may provide a new approach to detect SA in food quickly.