食品中金黄色葡萄球菌和沙门氏菌检出能力验证结果与分析

Proficiency testing results and analysis of detection ability of Staphylococcus aureus and Salmonella in food

中文关键词:  金黄色葡萄球菌  沙门氏菌  定性检测  食品  能力验证

英文关键词:Staphylococcus aureus  Salmonella  qualitative detection  food  proficiency testing

中文摘要:

      目的 提升食品中金黄色葡萄球菌和沙门氏菌的检测能力, 增强实验室竞争力。方法 依据能力验证作业指导书、国家标准GB 4789.10-2010《食品安全国家标准 食品微生物学检验 金黄色葡萄球菌检验》和GB 4789.4-2010《食品安全国家标准 食品微生物学检验 沙门氏菌检验》的要求, 分别对1#~5#金黄色葡萄球菌待检样品和6#~10#沙门氏菌待检样品进行增菌、分离和生化反应鉴定。结果 10个待测样品中, 2#、4#检出金黄色葡萄球菌, 6#、7#检出沙门氏菌, 10个样品均取得满意的结果。结论 通过参加能力验证工作, 可以较好地提高实验室的检测能力。

英文摘要:

      Objective To strengthen the detection capability of Staphylococcus aureus and Salmonella in food and improve the competition ability of laboratory. Methods According to working instruction, GB 4789.10-2010 National food safety standard Food microbiological examination: Staphylococcus aureus and GB 4789.4-2010 National food safety standard Food microbiological examination: Salmonella, 1#~5# staphylococcus aureus inspected samples and 6#~10# Salmonella inspected samples were enriched, isolated and biochemically identified. Results The results showed that in 10 samples, Staphylococcus aureus was detected in 2# and 4#, and Salmonella was detected in 6# and 7#. The test results of 10 samples were satisfied. Conclusion By participating in the proficiency testing, the laboratory's detection ability can be improved.