Hill W E
Seafood Products Research Center, Food and Drug Administration, Bothell, WA 98041-3012, USA.
Crit Rev Food Sci Nutr. 1996 Jan;36(1-2):123-73. doi: 10.1080/10408399609527721.
Faster methods for the detection of foodborne microbial pathogens are needed. The polymerase chain reaction (PCR) can amplify specific segments of DNA and is used to detect and identify bacterial genes responsible for causing diseases in humans. The major features and requirements for the PCR are described along with a number of important variations. A considerable number of PCR-based assays have been developed, but they have been applied most often to clinical and environmental samples and more rarely for the detection of foodborne microorganisms. Much of the difficulty in implementing PCR for the analysis of food samples lies in the problems encountered during the preparation of template DNAs from food matrices; a variety of approaches and considerations are examined. PCR methods developed for the detection and identification of particular bacteria, viruses, and parasites found in foods are described and discussed, and the major features of these reactions are summarized.
需要更快的方法来检测食源性病原体。聚合酶链反应（PCR）可以扩增特定的DNA片段，用于检测和鉴定导致人类疾病的细菌基因。文中描述了PCR的主要特点和要求以及一些重要的变体。已经开发了大量基于PCR的检测方法，但它们最常用于临床和环境样本，很少用于检测食源微生物。将PCR用于食品样本分析的许多困难在于从食品基质中制备模板DNA时遇到的问题；文中研究了各种方法和注意事项。描述并讨论了为检测和鉴定食品中发现的特定细菌、病毒和寄生虫而开发的PCR方法，并总结了这些反应的主要特点。
