Evaluation of a PCR Assay for the Rapid Detection of Staphylococcus aureus in Milk and Meat Products

유제품과 육제품에서 황색포도상구균 신속검출을 위한 PCR법의 비교검증

  • Kim, Hong-Seok (KU Center for Food Safety, College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (KU Center for Food Safety, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Dong-Hyeon (KU Center for Food Safety, College of Veterinary Medicine, Konkuk University) ;
  • Song, Kwang-Young (KU Center for Food Safety, College of Veterinary Medicine, Konkuk University) ;
  • Seo, Kun-Ho (KU Center for Food Safety, College of Veterinary Medicine, Konkuk University)
  • 김홍석 (건국대학교 KU 식품안전연구소) ;
  • 천정환 (건국대학교 KU 식품안전연구소) ;
  • 김동현 (건국대학교 KU 식품안전연구소) ;
  • 송광영 (건국대학교 KU 식품안전연구소) ;
  • 서건호 (건국대학교 KU 식품안전연구소)
  • Received : 2013.09.14
  • Accepted : 2013.10.14
  • Published : 2013.12.31


The aim of this study was to compare the performance of a standard culture method and polymerase chain reaction (PCR) for the detection of Staphylococcus aureus (S. aureus) in milk and meat products. Milk, dried infant formula, sausage and ground beef that had been artificially inoculated with S. aureus were enriched in tryptic soy broth. After the enrichment, a loopful was inoculated onto Baird-Parker agar with egg-yolk-tellurite. In parallel, 23S rRNA was amplified by PCR from samples of the enriched broth. Suspected S. aureus colonies grown on selective agars were finally confirmed by a coagulase test and colony PCR. No significant statistical differences were observed between the incidence of S. aureus detected by the culture method and the incidence detected by PCR, in milk or dried infant formula. However, in sausage and ground beef, the number of positives detected by PCR was significantly higher than by the culture method (p<0.05). Our findings suggest that PCR could be an effective screening tool for the detection of S. aureus compared to the standard culture method.


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