食品中沙門氏桿菌之快速檢驗法   全文下載

Rapid Methods for The Detection of Salmonella in Foods

在過去十年裡，有關食品中毒病原菌之鑑定方法已有顯著的改變。許多過去用於檢驗臨床檢體的方法已陸續應用於食品當中，特別是近來在生物技術方面的進步，已有許多新的技術被應用於病原菌之檢測。由於沙門氏桿菌是一種常見且重要的食品中毒病原菌，因此與其有關的檢驗方法之改變尤其顯著。這些新開發或改良的沙門氏桿菌鑑定方法大是將新技術及分析原理與現存的方法合併使用。一般而言可分為五大類：新的或改良的培養基組成；簡化的生化試驗；核酸技術；免疫抗體法以及自動或儀器鑑定系統。大部分的方法可更快速及簡易地篩檢食品中的沙門氏桿菌。然而，由於食品種類的不同及其組成分的複雜性，常會影響檢測之準確性。此篇論文在於介紹以上各類技術方，並探討其應用上的限制及利弊。131

Diagnostic methods for foodborne bacterial pathogens have changed dramatically in the past decade. Many systems previously used to analyze clinical specimens have been adapted for food analysis, and recent advances in biotechnology have introduced new technologies that can be applied to pathogen detections. Changes in Salmonella diagnostics are most evident because of the importance and worldwide prevalence of this foodborne pathogen. These new or modified methods for identifying Salmonella often use novel technologies and assay formats in combination with existing methodologies. In general, they may be classified into five types: new media formulations or modifications, miniaturized biochemical tests, nucleic acid-based assays, antibody-based assays, and automated or instrument systems. Most of these systems provide simpler and more rapid presumptive identification of Salmonella in foods. However, accuracy is often affected by the complexity and type of food analyzed. In this review, selected assays from each technology group are presented and some advantages and limitations of these novel systems are discussed.