Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 5
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- Pages.753-759
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Selective Detection of Campylobacter sp. and Campylobacter jejuni in Meat Food by Polymerase Chain Reaction
PCR을 이용한 육류 내 Campylobacter sp. 및 Campylobacter jejuni의 분리 검출
- Joo, Jong-Won (Dept. of Companion Animal and Animal Resources Science, Joongbu University) ;
- Hong, Kyung-Pyo (Dept. of Hotel and Foodservice Industry, Joongbu University) ;
- Kim, Yong-Hui (Dept. of Hotel and Foodservice Industry, Joongbu University) ;
- Cho, Sang-Buem (Animal Resources Research Center, Konkuk University)
- Published : 2008.10.31
Abstract
The principal objective of this study was to develop the optimum oligonucleotide primers for the simple detection of Campylobacter in food samples. In order to achieve this goal, a variety of oligonucleotide primers were designed via the modification of 16S rDNA, ceuE and mapA sequences of Campylobacter. Through the subsequent analysis of the specificity and sensitivity of primers, two types of oligonucleotide primers, CB4 and CJ1, were selected for Campylobacter genus-specific and C. jejuni species-specific primers, respectively. The detection limit was found to be
본 연구는 식품 샘플에서 단시간 내에 간단한 방법으로 Campylobacter jejuni를 검출하기 위하여 10가지의 Campylobacter genus-specific primer와 C. jejuni species-specific oligonucleotide를 제작하였고, amplification efficiency test를 통하여 4종으로 축소한 후 다시 specificity, sensitivity analysis를 통하여 최종적으로 CB4, CJ1 2종의 oligonucleotide primer를 선별하였다. 선별된 oligonucleotide primer는 각각 Campylobacter genus specific, Campylobacter jejuni에 대한 species specific한 특성을 지닌다. 또한, sensitivity analysis를 통하여 isolated colony에서 reaction tube당
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