FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (2): 182-186.

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Application on Rapid Detection of Salmonellla spp in food by pyrosequencing technology

  

  • Received:2011-08-25 Revised:2012-12-04 Online:2013-01-25 Published:2013-01-15

Abstract:

To develop a technique for detecting and identifying Salmonellla spp by using pyrosequencing technology. According to virulence-specific target gene sequence analysis, this study designed specific PCR primers and sequencing primers respectively for pyrosequencing, and pyrosequencing reaction conditions were optimized. The results show that this method is the traditional national standard method of enrichment as a precondition before, while eliminating the tedious process of post-biochemical validation, greatly reducing the detection time from 4 or 7 days to 16 hours and accuracy consistent with the traditional biochemical validation. The study established Pyrosequencing detection method is effective, fast, accurate and simple operation for fast food-borne pathogen detection and identification of precise opened up broad prospects.

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