Detection of Enterotoxin Escherichia Coli in Food by polymerized Enzyme Chain Reaction

Abstract

Abstract: Two different sets of oligonucleotide primers were used to amplify the heat-labile (LT)and heat -stable (ST)enterotoxin genes of Enterotoxin Eschebehia coli (ETEC) 314bp and 237bp DNA fragments were amplified by LT,and ST primers from LT and ST genes, respectively. The amplified fragments were analyzed by restriction endonuclease and southern hybridization. Three types of ETEC strains corresponding to LT. ST and LTST gene type were distinguished by the same procedure of polymerized enzyme chain reaction (PCR)using the mixture of the two sets of primers,128 specimens from different foods were examined by PCR.

Key words: ETEC, PCR, Boods

WANG Jia-Fu, RAN Xue-Qin, WU Yong-Jun, YE Zai-Rong. Detection of Enterotoxin Escherichia Coli in Food by polymerized Enzyme Chain Reaction[J]. FOOD SCIENCE, 1997, 18(1): 43-46.

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Detection of Enterotoxin Escherichia Coli in Food by polymerized Enzyme Chain Reaction

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