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目的探讨并建立适用于食品增稠剂的致病菌检验前增菌(增菌)方法。方法选择高粘稠度的食品增稠剂样品,进行不同样品浓度、培养方式和转种量的加标检测对比试验,优选实验数据,改进传统方法;对黄原胶样品进行加标检测、人员比对与方法比较试验,以确认改进后的方法。结果 1∶10样品浓度各试验组的检出率都达不到50%,1∶1000样品浓度各试验组的检出率都能达到100%,1∶100样品浓度,只有振荡培养组的检出率能达到100%;采用增加增菌培养液容量至10×250ml(1∶100的样品浓度)的增容法以及振荡培养等措施,建立了增容法检测增稠剂致病菌的方法。结论增稠剂样品的浓度、转种量、培养方式等因素对致病菌检验检出率有显著影响,增容法与振荡培养等措施的应用,对于提高方法的检出率是有效的;新方法的加标检测确认结果满意。
Objective To explore and establish a method of enrichment (enrichment) before the test of pathogenic bacteria for food thickeners. Methods The samples of high viscosity food thickener were selected to test the spiked concentration of different samples, the culture method and the amount of transformants. The experimental data were optimized to improve the traditional method. Comparison and comparison of methods to confirm the improved method. Results The detection rate of 1:10 sample concentration in each test group was less than 50%, and the detection rate of each test group in 1: 1000 sample concentration could reach 100%, the sample concentration of 1: 100 was only in shaking culture group The rate of 100% can be achieved. The method of increasing the volume of bacteria to increase the capacity of the broth to 10 × 250ml (sample concentration of 1: 100) . Conclusion The factors such as the concentration of thickener, the amount of seed transplanting, the culture method and so on have a significant effect on the detection rate of pathogenic bacteria. The application of such measures as increasing the volume and shaking culture is effective for increasing the detection rate of the method. The new method of spiked test confirmed the results were satisfactory.