摘要
为提高沙门氏菌Ⅲb的检测效率,按照标准GB 4789.4-2016《食品安全国家标准食品微生物学检验沙门氏菌检验》对3个巧克力样品中沙门氏菌进行分离鉴定,同时采用BAX Q7系统、VITEK2系统和RiboPrinter系统对检测结果进行确证,并对其不同的增菌、分离条件进行比较分析。结果表明:只有样品0716检出沙门氏菌Ⅲb 60:r:e,n,x,z15,且存在奇异变形杆菌、弗氏柠檬酸杆菌和摩根氏菌摩根亚种等干扰菌。亚硒酸盐胱氨酸(selenite cystine,SC)增菌液适合菌群结构简单的样品增菌;四硫磺酸钠煌绿增菌液(tetrathionate broth,TTB)和沙门菌增菌液体培养基(rappaport-vassiliadis,RV)则适合沙门菌含量较高,菌群结构复杂的样品分离沙门菌,且TTB较RV更适合沙门氏菌Ⅲb的增菌。3种全自动检测方法均分别得到与传统方法一致的检测结果;BAX Q7系统操作简便,适合巧克力样品经SC选择性增菌后初筛;VITEK2系统和RiboPrinter系统均能够对该阳性菌鉴定到种水平,且后者能给出血清型。因此,4种方法检测结果能够相互验证,该阳性样品预增菌后通过TTB增菌,木糖赖氨酸脱氧胆盐(xylose lysine desoxycholate,XLD)琼脂或沙门显色培养基分离后,经RiboPrinter系统鉴定能够更高效地筛选得到沙门氏菌Ⅲb 60:r:e,n,x,z15。
The aim of this study was to improve the detection efficiency of SalmonellaⅢb in chocolate,3 different chocolate samples were detected on the basis of the method described in“National Food Safety Standard Food microbiological examination Detection of Salmonella”(GB 4789.4-2016).Meanwhile,BAX Q7 system,VITEK2 system and RiboPrinter system were applied to corroborate the results of the traditional method.Different enrichment and isolation conditions were analyzed.The results showed that only the sample 0716 was detected SalmonellaⅢb 60:r:e,n,x,z15,and polluted by different other bacterium.Selenite cystine(SC)was better applied to detect salmonella in the samples polluted by simple microflora.Tetrathionate broth(TTB)and rappaport-vassiliadis(RV)were better applied in the samples polluted by complicated microflora,and TTB was a better choice than RV when detected SalmonellaⅢb.Enrichment broth SC was better applied to detect salmonella in chocolate by BAX Q7 system.VITEK2 system and RiboPrinter system were able to identify salmonella at species levels,and the latter could identify serotype of SalmonellaⅢb.In conclusion,these detection methods could validate each other.And enriched by TTB,isolated by xylose lysine desoxycholate(XLD)or Salmonella chromogenic medium,then identified by RiboPrinter system could be an efficient method to detect SalmonellaⅢb 60:r:e,n,x,z15.
作者
章志超
鄢雷娜
匡佩琳
ZHANG Zhi-chao;YAN Lei-na;KUANG Pei-lin(Jiangxi Food Inspection Testing Institute,Nanchang 330001,Jiangxi,China;Jiangxi Drug Inspection Testing Institute,Nanchang 330029,Jiangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第21期192-198,共7页
Food Research and Development
关键词
巧克力
沙门氏菌Ⅲb
分离
鉴定
比较
chocolate
SalmonellaⅢb
isolation
identification
comparison
