快速預培養流程配合雙套組聚合鏈反應法檢測冷凍雞肉中沙門氏桿菌   全文下載

An Improved Pre-culture Procedure for the Detection of Salmonella in Frozen Chicken Meat by Duplex Polymerase Chain Reaction

本研究結果顯示，以18 小時預培養流程，並配合雙套組引子（TS5/TS11 和S18/S19）聚合?鏈反應（Polymerase chain reaction，PCr）法，可有效檢測冷凍雞肉中之沙門氏桿菌。試驗以經過或未經過冷凍處理之加菌的雞絞肉及輻射雞絞肉，採用乳糖培養液於37° C 培養6 h，續以rappaport-Vassiliadis 培養液於42° C 培養 12 h 之預培養，再配合PCr 法，均可檢測出沙門氏桿菌。應用此預培養流程檢測市售冷凍及溫體棒棒腿各50 件，其結果與細菌學分析手冊（Bacteriological Analytical Manual, BAM）之檢驗結果比對，得知此2 種方法無顯著差異（p ≧ 0.05）。"

An improved 18-hour pre-culture procedure coupling with duplex polymerase chain reaction (PCR) method capable of detecting Salmonella in frozen chicken meat is herein reported. Two pairs of primers (TS5/TS11 and S18/S19) were used for the PCR method. Positive PCR results were obtained after the 18-hour preculture (6 h in lactose broth at 37°C followed by 12 h in Rappaport- Vassiliadis broth at 42°C) for spiked raw and irradiated meats with or without freezing treatment. The applicability of this improved procedure was tested in 50 retail frozen and 50 non-frozen chicken drumstick samples, and the results were compared with those obtained with the BAM standard culture method. No significant difference was found (p ≧ 0.05) between these two methods.