摘要
评价交叉引物恒温扩增方法对食品中凝固酶阳性的金黄色葡萄球菌的检测效果。应用针对凝固酶阳性的金黄色葡萄球菌建立等温扩增方法对5类15种食品进行凝固酶阳性金黄色葡萄球菌检测,根据ISO 5725-2:1994标准要求,以现行国家标准为基准方法,对交叉引物-待确认方法进行灵敏度、特异性、假阳性率、假阴性率及相对准确度等五方面验证。建立的交叉引物等温扩增方法灵敏度100%、特异性98.1%、假阴性率0、假阳性率1.9%、相对准确度98.3%。
Evaluation of the effect on cross-primer isothermal amplification method for detection of coagulase positive Staphylococcus aureus on food. To detect coagulase positive Staphylococcus aureus on the five types and fifteen foods by using the cross-primer isothermal amplification method. According to the ISO standard , confirm the cross-primer isothermal amplification method from the sensitivity, specificity, false positive rate, false negative rate and relative accuracy , the current national standard was the reference method. The method established in this article was highly specific and sensitive compare with the reference method. The sensitivity 100%, specificity98.1%, false positive rate1.9%, false negative rate0 and relative accuracy 98.3%.
出处
《食品研究与开发》
CAS
北大核心
2013年第24期225-228,共4页
Food Research and Development
