한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제38권5호
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  • Pages.347-355
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  • 2023
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
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Comparative Evaluation of Loop-Mediated Isothermal Amplification (LAMP) and Conventional PCR for Detection of Shiga-Toxin-Producing Escherichia coli (STEC) in Various Food Products

  • Hyejin Jang (Department of Food Analysis Research Center, Korea Food Research Institute) ;
  • Yong Sun Cho (Department of Food Analysis Research Center, Korea Food Research Institute)
  • 투고 : 2023.05.18
  • 심사 : 2023.09.19
  • 발행 : 2023.10.30
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초록

본 연구에서는 시가독소 생성 대장균(STEC)을 검출하기 위해 식품공전의 polymerase chain reaction (PCR)검사법과 loop-mediated isothermal amplification (LAMP)를 비교하였다. PCR 및 LAMP의 검출 한계(LOD) 및 정량화 한계(LOQ), 민감도, 특이성 및 효율성을 평가하기 위해 다양한 식품에 STEC를 접종하였다. LOD는 PCR의 경우 104 CFU/mL 이하, LAMP의 경우 103 CFU/mL 이하로 측정되었다. LOQ 값은 PCR과 LAMP 간에 차이가 없었다. 그러나 4가지 식품군에서 민감도는 양념육이 최대 11.1%, 간소고기가 최소 8.1% 차이가 났다. LAMP는 네 가지 음식 유형 모두에 대해 높은 민감도와 100% 특이도를 보였다. 따라서 LAMP는 식품 유형에 따라 검출률이 비슷하고 특이도와 민감도가 식품공전 PCR보다 우수하기 때문에 STEC에 대한 신뢰할 수 있는 분자 검출 방법이다.

In this study, polymerase chain reaction (PCR) and loop-mediated isothermal amplification (LAMP) were compared in terms of their ability to detect shiga-toxin-producing Escherichia coli (STEC). Various foods were artificially inoculated with STEC to evaluate the limit of detection (LOD), limit of quantification (LOQ), sensitivity, specificity, and efficiency of PCR and LAMP. The LODs were ≤104 and ≤103 CFU/mL for PCR and LAMP, respectively. The LOQs did not differ between PCR and LAMP. However, of the four considered food types, the sensitivities differed by a maximum of 11.1% for seasoned meat and by a minimum of 8.1% for ground beef. LAMP had higher sensitivity than that of PCR and 100% specificity for all four food types. Therefore, LAMP is a reliable molecular method for detecting STEC as comparable to PCR assay, and its specificity and sensitivity are superior to those of PCR, depending on the food type.

키워드

과제정보

This research was supported by Main Research Program of the Korea Food Research Institute (KFRI) funded by the Ministry of Science, ICT & Future Planning and NEOGEN Korea

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