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目的设计以改良半固体Rappaport-Vassiladis(MSRV)培养基为基础的毛细管培养法(简称改良培养法),评价该法对鸡肉样本中沙门氏菌的检测效能。方法将载有MSRV培养基的毛细管插入样本预增菌液或增菌液,筛检样本中的沙门氏菌。以129株沙门氏菌和58株非沙门氏菌评估改良培养法的敏感性和特异性;以ISO6579∶2002食品和饲料沙门氏菌检测基准方法(简称国际标准法)为参比标准,评价改良培养法对鸡肉样本中沙门氏菌的检测能力。结果改良培养法对沙门氏菌的敏感性为96.9%(125/129),对非沙门氏菌的特异性为96.6%(56/58)。改良培养法和国际标准法对鸡肉样本中沙门氏菌的检出率分别为33.3%(20/60)和35.0%(21/60),两者无统计学差异(P>0.05)。与国际标准法相比,改良培养法筛检出91.7%(33/36)的阴性样本,不需要进一步分离和鉴定;初筛时间早至36 h,比原时间缩短一半。结论改良培养法对鸡肉中沙门氏菌的检测效能与国际标准法无统计学差异,具有节约人力物力和省时快速的特点。
Objective To design a capillary culture method (referred to as improved culture method) based on a modified semi-solid Rappaport-Vassiladis (MSRV) medium and evaluate the efficacy of the method in detection of Salmonella in chicken samples. Methods The capillary containing MSRV medium was inserted into the sample pre-enrichment broth or enrichment broth to screen for Salmonella in the sample. 129 strains of Salmonella and 58 strains of non-Salmonella were used to evaluate the sensitivity and specificity of the improved culture method. According to ISO6579: 2002 Reference Standard for Salmonella in Food and Feedstuffs (referred to as International Standard Method), the effect of improved culture method on chicken meat samples Salmonella detection ability. Results The sensitivity of modified culture method to Salmonella was 96.9% (125/129) and 96.6% (56/58) to non-Salmonella. The detection rates of Salmonella in chicken samples were 33.3% (20/60) and 35.0% (21/60) respectively by the improved culture method and the international standard method. There was no significant difference between the two methods (P> 0.05). Compared with the international standard method, 91.7% (33/36) negative samples were screened by the improved culture method without further isolation and identification. The screening time was as early as 36 hours, which was 50% shorter than the original time. Conclusion The modified culture method has no significant difference between the detection efficiency of Salmonella in chicken and the international standard method, which has the characteristics of saving human and material resources and saving time.