Detection of Staphylococcus aureus in Dairy Products by Polymerase Chain Reaction Assay
| Autor: | Ying-jun Li, Xiao-ying Zhong, Yang Yang, Yao-wu Yuan, Chun-yu Kang, Xu-dong Su, wei Zhang |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
food.ingredient
Chromatography Staphylococcus aureus DNA food and beverages Plant Science Biology medicine.disease_cause DNA sequencing Microbiology law.invention fluids and secretions food Milk products Staphylococcus aureus law Skimmed milk medicine Agar Primer (molecular biology) Agronomy and Crop Science Polymerase chain reaction |
| Zdroj: | Agricultural Sciences in China. 6:857-862 |
| ISSN: | 1671-2927 |
| Popis: | A polymerase chain reaction (PCR) assay was employed for direct detection of Staphylococcus aureus without enrichment in dairy products. A solvent extraction procedure was successfully modified for the extraction of Staphylococcus aureus DNA from artificially contaminated whole milk, skim milk, and cheese. A primer targeting the thermostable nuclease gene (nuc) was used in the PCR. A DNA fragment of 279 bp was amplified. The PCR product was confirmed by DNA sequencing. In this study, the PCR, GB- 4789.10-94, Perifilm RSA. Count Plate, and Baird-Parker +RPF Agar were compared. The sensitivity of the PCR was 10 CFU mL^(-1) of whole milk, skim milk, and 55 CFU g^(-1) of cheese. The developed methodology allowed for detection of Staphylococcus aureus in dairy products in less than 6 h. The time taken for the development of this PCR assay was 12-24 h, less than the time taken by the general PCR assay using the enrichment method, and the coincidence rate of this developed PCR was 94.3%, the sensitivity was 100%. It was a rapid, sensitive, and effective method for PCR to detect Staphylococcus aureus in milk and milk products. |
| Databáze: | OpenAIRE |
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