Hazeleger W, Arkesteijn C, Toorop-Bouma A, Beumer R
Department of Food Science, Wageningen Agricultural University, The Netherlands.
Int J Food Microbiol. 1994 Dec;24(1-2):273-81. doi: 10.1016/0168-1605(94)90125-2.
Detection of the coccoid form of Campylobacter jejuni with the use of the polymerase chain reaction (PCR) was examined. Coccoid cells of this pathogen, formed at different temperatures, showed different detection characteristics in the PCR. For spirals and cocci formed at 4 degrees C and 12 degrees C, the detection limit was about 2 x 10(3) cells/PCR. However, for detection of coccoid cells formed at 25 degrees C and 37 degrees C, at least 2 x 10(4) cells per PCR were needed. PCR was also performed on homogenates in peptone saline solution and enrichment broths of chicken meat and chicken liver that were artificially contaminated with cocci formed at 4 degrees C. PCR-products of these samples could not be demonstrated clearly.
研究了利用聚合酶链反应（PCR）检测空肠弯曲菌球菌形态的情况。该病原体在不同温度下形成的球菌细胞，在PCR中表现出不同的检测特性。对于在4℃和12℃形成的螺旋体和球菌，检测限约为2×10³个细胞/PCR。然而，对于检测在25℃和37℃形成的球菌细胞，每个PCR至少需要2×10⁴个细胞。还对用4℃形成的球菌人工污染的鸡肉和鸡肝的蛋白胨盐溶液匀浆和富集肉汤进行了PCR。这些样品的PCR产物无法清晰显示。
