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目的对现行食品安全国家标准检验方法进行改进,使之更适合检测速冻食品中金黄色葡萄球菌。方法从仁化地区大商场超市销售的速冻食品中随机采样,按Baird-Parker平板计数法检测;用营养肉汤(NB)为介质修复Baird-Parker平板,计数典型菌落总数,典型菌落做确认鉴定,计算确认率;从速冻食品中分离的典型菌落,用营养琼脂(NA)纯化,进行血浆凝固酶试验,计算试验阳性率。结果在NB修复的Baird-Parker平板上,生长的典型菌落总数较多(49.4 CFU/ml),典型菌落确认率较高(92.1%),与未修复平板比较,差异均有统计学意义(P<0.05)。NA纯化的典型菌落做血浆凝固酶试验,试验阳性率较高(77.5%),与未纯化的典型菌落比较,差异有统计学意义(P<0.05)。结论用改进的实验定量检测速冻食品中金黄色葡萄球菌,操作简单,能提高检出率,计数结果更准确,适合在基层实验室推广应用。
Objective To improve the current national food safety standard test method, making it more suitable for the detection of frozen foods Staphylococcus aureus. Methods Frozen foodstuffs sold in supermarkets in Renhua District were randomly sampled and tested by Baird-Parker plate counting method. Baird-Parker plates were reconstituted with nutrient broth (NB), and the number of typical colonies was counted. , To confirm the rate of confirmation; typical colonies isolated from quick-frozen foods were purified with nutrient agar (NA) for plasma coagulase test to calculate the test positive rate. Results The number of typical colonies grown on NB-repaired Baird-Parker plates was higher (49.4 CFU / ml) and the typical colonies were higher (92.1%), with significant differences between the two groups <0.05). The typical NA purified colonies were tested for plasma coagulase activity, with a high positive rate (77.5%), which was significantly different from that of the unpurified typical colonies (P <0.05). Conclusion The modified experiment can be used to quantitatively detect Staphylococcus aureus in quick-frozen food. The operation is simple and can increase the detection rate. The counting result is more accurate and suitable for popularization and application in grass-roots laboratories.