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食源性致病菌快速检测技术及其应用研究进展

陈秀琴 黄梅清 郑敏 陈少莺

陈秀琴, 黄梅清, 郑敏, 陈少莺. 食源性致病菌快速检测技术及其应用研究进展[J]. 福建农业学报, 2018, 33(4): 438-446. doi: 10.19303/j.issn.1008-0384.2018.04.019
引用本文: 陈秀琴, 黄梅清, 郑敏, 陈少莺. 食源性致病菌快速检测技术及其应用研究进展[J]. 福建农业学报, 2018, 33(4): 438-446. doi: 10.19303/j.issn.1008-0384.2018.04.019
CHEN Xiu-qin, HUANG Mei-qing, ZHENG Min, CHEN Shao-ying. Advances on Rapid Detection of Foodborne Pathogens and the Application[J]. Fujian Journal of Agricultural Sciences, 2018, 33(4): 438-446. doi: 10.19303/j.issn.1008-0384.2018.04.019
Citation: CHEN Xiu-qin, HUANG Mei-qing, ZHENG Min, CHEN Shao-ying. Advances on Rapid Detection of Foodborne Pathogens and the Application[J]. Fujian Journal of Agricultural Sciences, 2018, 33(4): 438-446. doi: 10.19303/j.issn.1008-0384.2018.04.019

食源性致病菌快速检测技术及其应用研究进展

doi: 10.19303/j.issn.1008-0384.2018.04.019
基金项目: 

福建省科技计划项目——省属公益类科研院所基本科研专项 2018R1102

福建省财政专项——福建省农业科学院青年创新团队 STIT2017-3-10

详细信息
    作者简介:

    陈秀琴(1988-), 女, 硕士, 研究方向:预防兽医学(E-mail:lyunxqchen@163.com)

    通讯作者:

    陈少莺(1962-), 女, 硕士, 研究员, 研究方向:动物传染病免疫学研究(E-mail:chensy58@163.com)

  • 中图分类号: TS207.4

Advances on Rapid Detection of Foodborne Pathogens and the Application

  • 摘要: 随着食品工业的发展,食品安全成为人们日益关注的公共健康问题。在影响食品安全的因素中,病原微生物是最主要的因素之一。因此,建立食源性致病菌的快速检测技术对确保食品安全和保障人类健康意义重大。传统的食源性致病菌检测方法,如微生物培养法和菌落技术法耗时费力,远不能满足食品安全快速检测的要求。目前已报道多种食源性致病菌的快速检测方法,如免疫学技术、分子生物学技术、生物传感器技术等。本文综述了国内外食源性致病菌的快速检测技术及其应用研究进展,比较分析各项检测技术的特点,为新的食源性致病菌检测技术的开发提供参考。
  • 表  1  免疫学技术在检测食源性致病菌中的应用

    Table  1.   Immunology-based methods for foodborne pathogen detection

    检测方法 检测的致病菌 检测限度 检测食品 检测时间 参考文献
    ELISA 副溶血性弧菌 103cell 海鲜 - [25]
    沙门氏菌 1×104CFU·mL-1 人工污染的牛奶 - [26]
    IMS-mPCR 沙门氏菌、志贺氏杆菌、金黄色葡萄球菌 2.0~9.6 CFU·g-1 人工污染的鲜猪肉 <7 h [13]
    IFT 沙门氏菌 - 鸡蛋、沙拉酱 <24 h [27]
    IGLT 大肠杆菌 3×105CFU·mL-1 牛奶 - [19]
    沙门氏菌 1.3×105~1.2×106CFU·mL-1 牛奶 - [19]
    注:“-”代表文献中未提及。表 23同。
    下载: 导出CSV

    表  2  分子生物学技术在检测食源性致病菌中的应用

    Table  2.   Nucleic acid-based methods for foodborne pathogen detection

    检测方法 检测的致病菌 检测限度 检测食品 检测时间 参考文献
    mPCR 大肠杆菌O157:H7,单增李斯特菌,金黄色葡萄球菌,沙门氏菌 103 CFU·mL-1 人工污染的猪肉 - [30]
    沙门氏菌,大肠杆菌O157:H7,单增李斯特菌 沙门氏菌,大肠杆菌O157:H7为10 CFU·g-1,单增李斯特菌为102 CFU·g-1 人工污染的牛肉 18 h [55]
    RT-qPCR 沙门氏菌, 103 CFU·g-1 熟火腿 - [39]
    金黄色葡萄球菌,沙门氏菌,志贺氏菌 金黄色葡萄球菌为9.6 CFU·g-1,沙门氏菌为2.0 CFU·g-1,志贺氏菌为6.8CFU·g-1 鲜猪肉 <8 h [13]
    大肠杆菌O157:H7 78 pg·管-1 - <30 min [56]
    LAMP 沙门氏菌 0.05 ng·mL-1 DNA 生鸡蛋,禽肉,水产品等 <40 min [57]
    NASBA 副溶血性弧菌 5.1×102CFU·mL-1 - - [48]
    基因芯片技术 大肠杆菌,沙门氏菌,金黄色葡萄球菌等多种细菌 10 CFU·mL-1 人工污染的牛奶和肉 3h [58]
    下载: 导出CSV

    表  3  生物传感器检测技术在检测食源性致病菌中的应用

    Table  3.   Biosensor-based methods for foodborne pathogen detection

    检测方法 检测的致病菌 检测限度 检测食品 检测时间 参考文献
    SPR 大肠杆菌O157:H7、沙门氏菌 大肠杆菌O157:H7:57 CFU·mL-1(汉堡包),17 CFU·mL-1(黄瓜);沙门氏菌:7.4×103 CFU·mL-1(汉堡包),11.7×103 CFU·mL-1(黄瓜) 汉堡包、黄瓜 <80min [59]
    鼠伤寒沙门氏菌 100 CFU·mL-1 奶粉 <60min [60]
    电化学传感器 大肠杆菌、空肠弯曲杆菌、沙门氏菌 400~800 CFU·mL-1 牛奶 1h [63]
    致病性大肠杆菌 10 CFU·mL-1 - <3.5h [64]
    下载: 导出CSV

    表  4  常见食源性致病菌检测技术的比较

    Table  4.   Comparison on common technologies applied for foodborne pathogen detection

    种类 名称 特点 不足
    免疫学检测技术 ELISA 特异、稳定、费用低、易于操作;可进行大量样品的同时检测;能够检测毒素。 影响因素多;不能同时对多种成分进行分析;对试剂的选择性高;存在假阴性。
    IMS 特异性强、灵敏度高、分离速度快。 样品需求量大;必须筛选到致病菌的特异性抗原靶标;可能存在假阴性。
    IFT 特异性强;检测时间短。 灵敏度偏低,具有主观因素;技术程序比较复杂。
    IGLT 操作简单;易于携带;无需专业人员和其他仪器;反应迅速;成本低廉;适合在基层及大批量样品的现场筛查。 灵敏度低。
    LA 特异性强、操作简便、快速、经济、判断直观,适合基层使用。 灵敏度较低。
    分子生物学检测技术 mPCR 特异性、灵敏度较高;一次可同时检测多种致病菌。 会受PCR抑制物影响;扩增效率低;引物设计较难;无法区分死菌和活菌。
    RT-qPCR 特异性强,敏感性高;不需扩增后处理;实时监测扩增产物。 成本高;会受PCR抑制物影响;做多重qPCR较难;无法区分死菌和活菌;需要专业人员操作。
    LAMP 特异性强,敏感性高;容易操作;成本低。 引物设计难;扩增序列不能超过300 bp;容易交叉污染;假阳性高。
    NASBA 特异性、灵敏度较高;反应迅速,操作简单;成本低。 不能进行大通量检测;样品制备复杂;样品必须是活的微生物。
    基因芯片技术 特异性强,敏感性高;能实现对食品中的致病菌高通量和并行检测;操作简便快速。 成本高;需要专业人员操作;芯片制备和杂交过程耗时。
    生物传感器检测技术 只需极微量的检测样本;灵敏度高,重复性好。 成本高。
    代谢学检测技术 ATP生物发光技术 检测时间特别短;采用该方法制作的检测仪体积小,携带方便。 检测试剂贵;反应易受到各类因素影响。
    下载: 导出CSV
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  • 收稿日期:  2018-01-01
  • 修回日期:  2018-03-30
  • 刊出日期:  2018-04-01

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