酶底物法快速测定食品中金黄色葡萄球菌

Rapid determination of Staphylococcus aureus in food by enzyme substrate technique

中文关键词:  快速检测  金黄色葡萄球菌  新型酶底物

英文关键词:rapid detection  Staphylococcus aureus  new enzyme substrate

中文摘要:

      目的 建立酶底物法快速测定食品中金黄色葡萄球菌含量的分析方法。方法 参照GB 478910-2016将食品进行前处理后, 放入加有新型酶底物的金黄色葡萄球菌培养基中, 将培养基置入恒温箱或食源性致病菌快速检测仪中, 进行8 h培养。当食品中含有金黄色葡萄球菌, 会与新型酶底物反应过程中释放出绿色物质或者荧光基团。结果 在市场上购买50份样品使用新型培养基进行培养检测, 并与GB 478910-2016检测结果对比。所使用的新型培养基与国标方法得出的检测结果符合率为99.4%, 结果基本一致。结论 新型酶底物培养基与食源性致病菌同步快速检测仪配合使用结果准确, 并且检测时间相比传统方法也大幅度的缩短, 为食品卫生质量监管提供技术手段。

英文摘要:

      Objective To establish a method for the rapid determination of Staphylococcus aureus in foods by enzyme substrate technique. Methods According to GB 478910-2016, after the food was pretreated, we put it into the culture medium of Staphylococcus aureus with new enzyme substrate, and then put the culture medium into the thermostat box or the fast detection instrument of foodborne pathogenic bacteria and culturing for 8 hours. When the food contained Staphylococcus aureus, the green substance or fluorescent group was released during the reaction with the new enzyme substrate. Results A total of 50 samples were purchased on the market, detected by using the new medium and compared with the test results of GB 478910-2016. The results obtained by the new method and the national standard method accord with 99.4%, and the results were consistent elementarily. Conclusion The results are accurate when the new enzyme substrate medium is used in combination with the synchronous rapid detector of foodborne pathogenic bacteria, and the detection time is also greatly reduced compared with the traditional method, so as to provide technical means for the supervision of food hygiene quality.