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KMID : 0881720210360020141
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 2 p.141 ~ p.147
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Comparison of Conventional PCR and Multiplex Real-Time PCR Assay for Detection of Staphylococcus aureus and Bacillus cereus in Ready-to-Eat Foods
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Lee Yu-Si
Kim Seok-Hwan
Kim Mi-Gyeong
Kim Soon-Han
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Abstract
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In the present study, the performance of different PCR assays was compared for the rapid detectionof S. aureus and B. cereus in ready-to-eat foods such as sandwiches. The limit of detection (LOD) and specificity oftwo assays (conventional PCR and real-time PCR) were compared. The LOD of real-time PCR ranged from 103 to 106CFU/mL for S. aureus and from 102 to 105 CFU/mL for B. cereus. The LOD of conventional PCR ranged from 104 to106 CFU/mL for S. aureus and from 103 to 105 CFU/mL for B. cereus. The LOD of real-time PCR assay for S. aureusand B. cereus in sandwiches ranged from 104 to 106 CFU/mL and from 103 to 105 CFU/mL, while the LOD of conventionalPCR was from 104 to 106 CFU/mL and from 103 to 105 CFU/mL, respectively. The LOD of the real-time PCRwas 10-fold higher than that of the conventional PCR. In conclusion, these results show that real-time PCR could beused as an effective screening test for the rapid detection of S. aureus and B. cereus in sandwiches compared to conventionalPCR.
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KEYWORD
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Real-time PCR, Conventional PCR, Bacillus cereus, Staphylococcus aureus
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