作为假阳性识别结果，需谨慎对待。
Yield False-Positive Identification as , a Note of Caution.
作者信息
Pławińska-Czarnak Joanna, Wódz Karolina, Kizerwetter-Świda Magdalena, Nowak Tomasz, Bogdan Janusz, Kwieciński Piotr, Kwieciński Adam, Anusz Krzysztof
机构信息
Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences, Nowoursynowska 159, 02-776 Warsaw, Poland.
Laboratory of Molecular Biology, Vet-Lab Brudzew, Ul. Turkowska 58c, 62-720 Brudzew, Poland.
出版信息
Foods. 2021 Sep 14;10(9):2177. doi: 10.3390/foods10092177.
BACKGROUND
Globally, is one of the leading causes of foodborne illness in humans. Food of animal origin is obligatorily tested for the presence of this pathogen. Unfortunately, in meat and meat products, this is often hampered by the presence of background microbiota, which may present as false-positive .
METHODS
For the identification of spp. from meat samples of beef, pork, and poultry, the authorized detection method is PN-EN ISO 6579-1:2017-04 with the White-Kauffmann-Le Minor scheme, two biochemical tests: API 20E and VITEK II, and a real-time PCR-based technique.
RESULTS
Out of 42 presumptive strains of , 83.3% spp. , 14.3% , and 12.4% were detected from 180 meat samples.
CONCLUSIONS
Presumptive strains of should be identified based on genotypic properties such as DNA-based methods. The aim of this study was the isolation and identification of spp. from miscellaneous meat sorts: beef, pork, and poultry.
背景
在全球范围内，[病原体名称]是人类食源性疾病的主要病因之一。动物源性食品必须检测这种病原体的存在。不幸的是，在肉类和肉制品中，这一检测常常受到背景微生物群的影响，背景微生物群可能导致假阳性的[病原体名称]检测结果。
方法
对于从牛肉、猪肉和家禽的肉类样本中鉴定[病原体名称]属，授权的检测方法是采用怀特-考夫曼-勒米诺分型方案的PN-EN ISO 6579-1:2017-04标准、两项生化试验（API 20E和VITEK II）以及一种基于实时PCR的技术。
结果
在42株疑似[病原体名称]菌株中，从180份肉类样本中检测出83.3%为[病原体名称]属，14.3%为[另一种相关病原体名称]，12.4%为[又一种相关病原体名称]。
结论
应基于基于DNA的方法等基因型特性来鉴定疑似[病原体名称]菌株。本研究的目的是从牛肉、猪肉和家禽等各类肉类中分离和鉴定[病原体名称]属。
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