T/CAIA SH008-2017 Food Staphylococcus aureus Real-Time Fluorescent Quantitative Polymerase Chain Reaction Amplification at Constant Temperature

Scope

Scope: This standard specifies the SAT testing method for Staphylococcus aureus in food. This standard is applicable to the detection of Staphylococcus aureus in meat products (cooked meat products, ready-to-eat raw meat products), aquatic products (cooked aquatic products, ready-to-eat raw aquatic products, ready-to-eat algae products), and milk and dairy products (milk and liquid dairy products, semi-solid dairy products, solid dairy products). Main technical content: Under the same temperature, using bacterial RNA as the starting template, the target RNA is converted into a double-stranded DNA by M-MLV reverse transcriptase, and then multiple (100–1000) RNA copies are produced using T7 RNA polymerase as the template for this DNA; each RNA copy number then enters the next amplification cycle starting from reverse transcription; simultaneously, the optimized probes with fluorescent markers specifically bind to these RNA copies, opening the stem-loop structure and generating fluorescence. Based on the appearance time and intensity of the real-time fluorescence signal, combined with positive and negative controls, the detection results can be determined.

Development Information

Related Standards