Development of an efficient real-time PCR assay to quantify enterotoxin-producing staphylococci in meat products

被引：19

作者：

Rodriguez, A. ^{[1
]}

Gordillo, R. ^{[1
]}

Andrade, M. J. ^{[1
]}

Cordoba, J. J. ^{[1
]}

Rodriguez, M. ^{[1
]}

机构：

[1] Univ Extremadura, Fac Vet Sci, Meat & Meat Prod Res Inst, Food Hyg & Safety, Caceres 10003, Spain

来源：

FOOD CONTROL | 2016年 / 60卷

关键词：

Enterotoxin-producing staphylococci; qPCR; Meat products; COAGULASE-NEGATIVE STAPHYLOCOCCI; GOATS MILK; AUREUS; FOOD; QUANTIFICATION; EXPRESSION; SAMPLES; GENES;

D O I：

10.1016/j.foodcont.2015.07.040

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A SYBR Green-based real-time PCR (qPCR) procedure for the rapid and specific detection of enterotoxin-producing Staphylococcus spp. in meat products has been developed. For this, a specific primer pair based on conserved regions of enterotoxin genes was designed for detecting most of the described staphylococcal enterotoxins. No cross-reactivity with other microorganisms or non-enterotoxin-producing Staphylococcus spp. was detected. The detection limits of the assay were about 2-40 cfu/g for artificially contaminated meat products after 8 h enrichment period at 30 degrees C. Total time for assay completion was approximately 12 h. Thus, the qPCR method offers a useful, rapid and efficient tool for screening enterotoxin-producing Staphylococci in meat products. This tool could be also used for monitoring these foodborne pathogens in food safety preventive programs. (c) 2015 Elsevier Ltd. All rights reserved.

引用

页码：302 / 308

页数：7

共 49 条

[1] Enterotoxigenic properties of Staphylococcus aureus isolated from goats' milk cheese [J].