熒光定量PCR與傳統(tǒng)分離鑒定法 檢測副溶血性弧菌的對比研究

打開文本圖片集

Comparative Study on the Detection of Vibrio parahaemolyticus Using Quantitative Fluorescence PCR and Traditional Isolation and Identification Methods

YE Huimin （Department ofLaboratory Medicine，Zhangdian District Center for DiseaseControl and Prevention， Zibo 255000， China）

Abstract： Objective： To detect Vibrio parahaemolyticus by fluorescence quantitative polymerase chain reaction （PCR）and traditional isolation and identification methods，and to conduct a comparative study.Method： A total of 200 food samples were collected，and the detection of Vibrio parahaemolyticus was carried out by fluorescence quantitative PCR method and traditional isolation and identification method，and the positiverate，detection time， sensitivity and specificity of the two methods were compared，and the consistency of the results was analyzed. Result： The positive rate of fluorescence quantitative PCR was 18.5% （37/200） and that of traditional separation and identification method was 15.0% （30/200）， and there was no significant difference in the positive rate between the two methods （P>0.05） ）. The average detection time of the real-time PCR method was （5.25±1.02） ）h，which was significantly shorter than that of the traditional separation and identification method （4.50±0.51 ） d，and the difference was statistically significant （P<0.05 ）. The sensitivity and specificity of real-time PCR were 97.44% and 98.77% The sensitivity and specificity of the traditional separation and identification method were 89.74% and 99.38% ，and the detection results of the two methods were consistent （Kappa=0.823）.Conclusion： For the detection of Vibrio parahaemolyticus，fluorescencequantitativePCRhas theadvantagesoffastandsensitive，and thetraditionalisolation and identification method has high specificity and can be used for strain typing.

Keywords： quantitative fluorescence PCR; traditional separation and identification method; Vibrio parahaemolyticus; testing comparison

副溶血性弧菌作為一種廣泛存在于海水、海產(chǎn)品及鹽漬食品中的嗜鹽性革蘭氏陰性桿菌，同時也是引起食源性疾病的重要病原菌之一[1]。（剩余3946字）