[Staphylococcus aureus in food determined by polymerase chain reaction].
OBJECTIVE
To establish a rapid polymerase chain reaction (PCR)method for detection of staphylococcus aureus in milk, ice cream and meat.


METHODS
Two pairs of oligonucleotide primers were designed with thermo nuclease gene nuc and surfaced-associated fibrinogen-binding protein gene ClfA to detect staphylococcus aureus. Fifty-two staphylococcus aureus and thirty-one non staphylococcus aureus were amplified by PCR to verify the specificity. Various numbers of bacteria were added into milk, ice cream and meat. After enrichment, DNA extracted in different time was amplified by PCR to verify detection limit.


RESULTS
Each primer pair allows specific detection. The limit of detection was 10 cfu/g (ml) in three kinds of food. Whole procedure of detection could be finished in 24 hours.


CONCLUSIONS
A rapid, sensitive and specific PCR method can be applied detecting staphylococcus aureus in milk, ice cream and meat.
Tian
Jing
J
National Institute for Nutrition and Food Safety, China CDC, Beijing 100021, China.
Ji
Rong
R
Yang
Jun
J
Li
Yepeng
Y
D000818:Animals; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D007054:Ice Cream / Q000382:microbiology; D008460:Meat / Q000382:microbiology; D008892:Milk / Q000382:microbiology; D016133:Polymerase Chain Reaction; D012680:Sensitivity and Specificity; D013211:Staphylococcus aureus / Q000302:isolation & purification*