不同分离培养基检测食品中沙门氏菌效果的比较-食品安全质量检测学报.DOC

不同分离培养基检测食品中沙门氏菌效果的比较 姜彦芬, 王建昌陈志敏 河北出入境检验检疫局检验检疫技术中心石家庄050051) 摘 要: 目的 基于GB 4789.4-2010沙门氏菌检验标准, 比较2种沙门氏菌显色培养培养基、亚硫酸铋琼脂培养基(BS)、木糖赖氨酸脱氧胆盐琼脂培养基(XLD)等4种常用分离培养基对沙门氏菌的检测结果的影响。方法 通过4种分离培养基对沙门氏菌的回收率和最低检出限的影响, 添加柠檬酸杆菌和奇异变形杆菌对分离结果的影响, 以及不同样品间检测效果的比较, 对不同培养基的检测结果进行统计。结果 2种沙门氏菌显色培养基和XLD培养基的检测效果无差异, BS次之。结论 在实际应用中, 需要根据样品的污染程度选择单独或联合使用分离培养基, 选择不同的前增菌培养时间, 以提高检测的准确性。 关键词沙门氏菌; 显色培养基; 效果影响 Performance comparison of different culture medium for detection of Salmonella in food JIANG Yan-Fen*, WANG Jian-Chang, SUN Xiao-Xia, CHEN Zhi-Min (Technical Center of Hebei Entry-Exit Inspection and Quarantine Bureau, Shijiazhuang 050051, China) ABSTRACT: Objective To compare the effects of four kinds of commonly used separation mediums on detection results, including two kinds of Salmonella chromogenic mediums, bismuth sulfite agar medium (BS), and xylose lysine deoxycholate agar medium (XLD) based on the testing standard of GB 4789.4-2010. Methods The effects of four kinds of commonly used separation mediums on the recovery of Salmonella and the minimum detection limits were analyzed. Separation results were compared by adding Citrobacter and Proteus mirabilis, and the different results for different samples were compared. Results The results showed that the effects of the Salmonella chromogenic medium and the XLD medium had no difference, and the BS was slight. Conclusion In practical applications, it is necessary to choose separate or combined use of separation mediums according to the degree of contamination of samples, and select the different enrichment incubation time, so as to improve the accuracy of detection. KEY WORDS: Salmonella; chromogenic medium; effect 1 引言 沙门氏菌引起的中毒病例在世界各地的食物中毒料病例中所占数量比例非常高[1,2]。资料统计, 我国70%~80%细菌性食物中毒事件是由沙门氏菌引起, 而引起沙门氏菌中毒的食品中, 约90%是肉、蛋、奶等畜产品[3]。沙门氏菌有5个属, 血清型共2020个[4], 分布十分广泛, 感染率高, 不仅在动物中, 人感染沙门氏菌也十分普遍, 沙门氏菌主要引起人类伤寒、 副伤寒以及食物中毒或败血症。据统计在世界各国的细菌性食物中毒中, 沙门氏菌引起的食物中毒常居首位或第二位[5], 目前食品中沙门氏菌的检测方法主要有常规生化鉴定方法、免疫学方法、分子生物学方法[6], 其中常规培养法是从检测样品中准确分离到活的目标菌。鉴于沙门氏菌在食