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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27226

Title: FeverChip(R) for Fever-causing Pathogen Detection and Identification
Authors: Pan CC;Lin JH;Wu JD;Chang YS;Chang CJ;Tyan MC;Leu CY;Chang YC;Huang JL;Chang CH
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Date: 2001
Issue Date: 2011-10-21T02:24:02Z
Publisher: IBC Chips to Hits 2001 (San Diego, CA. Oct.29-Nov. 2, 2001)
Abstract: Abstract:Rapid and accurate identification of pathogens is important both for preventing and treating infectious diseases. Fever, usually caused by microbial pathogens, is often seen at clinical cases. However, microbial identification is usually deployed to shortcomings including the need for special growth medium, the inability to distinguish closely related species and strains, the need for large amount of sample, the need to culture the organism for a lengthy period of time and the like. Recently, systems for identifying clinically important microorganisms have evolved from conventional tubes and plated media, through miniaturizations of such tests and systems-based analyses, to rapid systems. With the advantages of small size and high density, DNA chip can be applied to detect and identify fever-causing pathogens at clinical diagnostics. By using molecular diagnostic technology, DNA chip can detect many different pathogens in short time. Based on gene-specific sequences of fever-causing bacterial pathogens, we have designed oligonucleotide probes and immobilized them to slides. The probes on chips hybridize with labeled targets obtained by amplifying specific gene sequences of bacteria and the signals produced can differentiate the various bacterial pathogens. This whole system is designed to provide users with a reliable bacteria-testing method for quality assurance. Here we report the application of this proprietary method on an oligonucleotide microarray device to the identification of twenty-five different bacterial species on a single chip with 168 probes including positive and negative controls.
URI: http://ntour.ntou.edu.tw/handle/987654321/27226
Appears in Collections:[食品科學系] 演講及研討會

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