食品中一株凝固酶异常的金黄色葡萄球菌的分离鉴定

Isolation and identification of Staphylococcus aureus with abnormal coagulase in food

中文关键词:  食品  金黄色葡萄球菌  凝固酶  异常  分离鉴定  

英文关键词:Food  Staphylococcus aureus  Coagulase  abnormal  Isolation and identification  

中文摘要:

      目的 对餐饮环节采集的一份鸡排进行金黄色葡萄球菌检验时,发现一株血浆凝固酶试验异常的金黄色葡萄球菌,并对其分离、鉴定、分析和总结,避免因不典型菌株的漏检而带来的食品安全风险。方法 采用国标法检测金黄色葡萄球菌,血浆凝固酶试验时间延长至24h,同时用生化鉴定法和BAX System Q7快速检测法进行互相验证。结果 国标法凝固酶试验6h不凝固,12h出现部分凝固,24h完全凝固,生化鉴定法和BAX System Q7快速检测法结果都是检出金黄色葡萄球菌。结论 在食品中金黄色葡萄球菌检验过程中,选择性平板上菌落典型,而凝固酶试验异常的情况,应延长试验时间并用其他方法加以验证。

英文摘要:

      Objective A strain of Staphylococcus aureus with abnormal coagulase test was found in a chicken chop collected in the catering section. The isolation, identification, analysis and summary of the strain were carried out to avoid the food safety risk caused by the missed detection of atypical strains. Methods Staphylococcus aureus was detected by national standard method. The time of coagulase test was prolonged to 24 hours. Biochemical identification and BAX System Q7 rapid detection were used to verify each other. Results GB method coagulase test 6h did not coagulate, 12h partially coagulated, 24h completely coagulated. The results of biochemical identification and BAX System Q7 rapid detection were all detected Staphylococcus aureus. Conclusions Detection of Staphylococcus aureus in foods, the colony on the selective plate is typical, and the coagulase test is abnormal, the test time should be prolonged and verified by other methods.