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目的:了解寿司制品中阪崎肠杆菌的污染状况。方法:采用常规培养鉴定方法、实时荧光PCR方法对40份样品进行阪崎肠杆菌分离鉴定。结果:从40份市售寿司制品中检出4株阳性株,阳性率为10%。2种鉴定方法结果相符。结论:阪崎肠杆菌的污染造成寿司制品存在安全隐患。
Objectives: To understand the contamination of Enterobacter sakazakii in sushi products. Methods: 40 strains of Enterobacter sakazakii were isolated and identified by routine culture identification and real-time PCR. Results: Four positive strains were detected from 40 sushi products, the positive rate was 10%. The results of two kinds of identification methods are consistent. Conclusion: Enterobacter sakazakii pollution caused by the existence of safety hazards sushi products.