核酸法在食源性致病菌检测中的研究进展
食源性疾病是指通过摄食而进入人体的致病因素使人患上感染性或中毒性的疾病, 主要是由食源性致病菌引起的, 包括细菌、病毒和真菌。分析食物中存在的食源性致病菌对于食品安全和降低食源性疾病的发生至关重要。传统的以培养为基础的检测食源性致病菌的方法灵敏度低、检测周期长。本文介绍的基于核酸的检测方法克服了传统方法在检测和鉴定方面的限制, 具有特异性强、灵敏度高、操作简单、检测周期短等特点。核酸法主要包括普通PCR法、多重PCR法、实时荧光PCR法、核酸依赖性扩增、环介导等温扩增和基因芯片技术等。本文主要概述了核酸法在国内外食源性致病菌检测中的应用情况, 总结了其优势和不足, 同时对核酸法的发展趋势进行了展望。
Foodborne diseases are caused by agents which enter the body through the ingestion of food. Most of them are infectious or toxic and are caused by foodborne pathogens which include bacteria, fungi and viruses. It is important to analyze foodborne pathogens in food in order to ensure food safety and minimize foodborne diseases. The conventional methods for detecting the foodborne pathogens are based on culture which are time-consuming and low sensitivity. This paper discussed the nucleic acid-based methods which were greatly sensitive, specific, time-saving and easy to operate, including PCR, multiple PCR, real-time quantitative PCR, nuclear acid sequence-based amplification, loop-mediated isothermal amplification and gene chips. It also summarized the applications of nucleic acid-based methods in foodborne pathogens testing, emphasized on the advantages and limitations, and prospected for the trend of future development of nucleic acid-based methods.
标题：核酸法在食源性致病菌检测中的研究进展
英文标题：Research progress of nucleic acid-based methods for detecting foodborne pathogens
作者：
孙晶 辽宁省分析科学研究院
中文关键词:食源性致病菌,检测方法,核酸法,
英文关键词:foodborne pathogens,detection method,nucleic acid-based methods,
发表日期：2017-06-13
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