关键词: 葡萄球菌, 金黄色, 聚合酶链反应, 方法, 核糖核酸酶类, 葡萄球菌感染, 诊断

Abstract: Objective To establish a quick, specific and sensitive PCR method to detect Staphylococcus aureus (SA) in food and compare the PCR method with conventional approach. Methods The thermostable nuclease gene (nuc) of SA was amplificated specifically by PCR and 180 samples from different areas in Jilin Province were detected using PCR method and national standard approach respectively. Results The segments of nuc gene in 422 bp was found in the PCR products of all SA strains. 42 samples were positively tested by conventional method and 45 samples were positively tested by PCR method. There was no significant difference in positive rate between PCR method and national standard approach. Conclusion PCR method has higher specificity, sensitivity, quickness and convenience, which may provide a new approach to detect SA in food quickly.

Key words: staphylococcus aureus, polymerase chain reaction, method, ribonucleases, staphylococcal infections, diagnosis