环介导等温扩增
食源性病原体
食品安全
生物
病菌
核酸
生物技术
致病菌
聚合酶链反应
核酸检测
计算生物学
生化工程
微生物学
细菌
食品科学
基因
遗传学
DNA
工程类
单核细胞增生李斯特菌
作者
Jinbin Zhao,Yulan Guo,Xueer Ma,Shitong Liu,Jiasheng Tu,Ming Cai,Yuyang Chi,Kun Xu
出处
期刊:Foods
[MDPI AG]
日期:2023-11-09
卷期号:12 (22): 4067-4067
被引量:1
标识
DOI:10.3390/foods12224067
摘要
Today, with the globalization of the food trade progressing, food safety continues to warrant widespread attention. Foodborne diseases caused by contaminated food, including foodborne pathogens, seriously threaten public health and the economy. This has led to the development of more sensitive and accurate methods for detecting pathogenic bacteria. Many signal amplification techniques have been used to improve the sensitivity of foodborne pathogen detection. Among them, hybridization chain reaction (HCR), an isothermal nucleic acid hybridization signal amplification technique, has received increasing attention due to its enzyme-free and isothermal characteristics, and pathogenic bacteria detection methods using HCR for signal amplification have experienced rapid development in the last five years. In this review, we first describe the development of detection technologies for food contaminants represented by pathogens and introduce the fundamental principles, classifications, and characteristics of HCR. Furthermore, we highlight the application of various biosensors based on HCR nucleic acid amplification technology in detecting foodborne pathogens. Lastly, we summarize and offer insights into the prospects of HCR technology and its application in pathogen detection.
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