研究报告：用聚合酶链反应法检测碎肉中的沙门氏菌
Research note: detection of Salmonella in minced meat by the polymerase chain reaction method.
作者信息
Aabo S, Andersen J K, Olsen J E
机构信息
Department of Veterinary Microbiology, Royal Veterinary and Agricultural University, Copenhagen, Frederiksberg C, Denmark.
出版信息
Lett Appl Microbiol. 1995 Sep;21(3):180-2. doi: 10.1111/j.1472-765x.1995.tb01036.x.
Abstract
A specific PCR assay was used to detect Salmonella in enriched broths of 48 natural samples of minced pork and 48 natural samples of minced beef. By comparison with a routine culture method, the sensitivity of the PCR method was estimated to be 92% and the specificity of the PCR method was estimated to be 99%. The sensitivity of the culture method was estimated to be 50% in this study.
摘要
采用一种特定的聚合酶链反应（PCR）检测方法，对48份猪肉末天然样本和48份牛肉末天然样本的增菌肉汤中的沙门氏菌进行检测。与常规培养方法相比，PCR方法的灵敏度估计为92%，特异性估计为99%。在本研究中，培养方法的灵敏度估计为50%。
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