食品中副溶血性弧菌检验能力验证样品的研制及其应用

Preparation of quality control samples of Vibrio parahaemolyticus and their application in the proficiency test

中文关键词:  副溶血弧菌  能力验证  样品研制  考核

英文关键词:Vibrio parahaemolyticus  proficiency test  sample preparation  assessment

中文摘要:

      目的 研制食品中副溶血性弧菌检验能力验证样品, 并应用于副溶血性弧菌能力验证试验中。方法 能力验证样品包括0~3瓶阳性样品和0~3瓶阴性样品。阴性样品仅含有背景细菌, 阳性样本在背景菌的基础上添加有副溶血性弧菌。为防止数据串通, 编制1~180的随机数字表, 其中90个随机数字作为阳性样品编码, 另外90个随机数字则用为阴性样品编码。随机抽取冻干质控阳性样品、阴性样品各20瓶, 参照本次能力验证推荐的GB 4789.7-2013对样品进行均匀性检验, 阳性样品均需要检出副溶血性弧菌, 而阴性对照样品应不得检出副溶血性弧菌。将副溶血性弧菌能力验证样品分别在?30、4 ℃储藏30 d监测其储藏稳定性, 同时在25和37 ℃下储藏7 d监测其运输稳定性。结果 副溶血性弧菌的质控样在均匀性、储藏稳定性和运输稳定性均能满足质控样使用的要求。在39家实验室反馈结果中, 36家结果评定为满意, 满意率为92.3%。结论 食品中副溶血性弧菌能力验证样品可以满足此次能力验证的需求, 国内实验室大部分能满足考核要求, 仍有部分实验室需要提高检验检测能力。

英文摘要:

      Objective To develop a verification sample for the test ability of Vibrio parahaemolyticus in food, and to apply it to the viability test of Vibrio parahaemolyticus. Methods The proficiency testing samples included 0-3 positive samples and 0-3 negative samples. The negative samples contain background bacteria only, and the positive samples were added with Vibrio parahaemolyticus on the basis of background bacteria. In order to prevent data collusion, a random number table of 1-180 was prepared, in which 90 random numbers were coded as positive samples and 90 random numbers were coded as negative samples. Totally 20 bottles of random freeze-dried positive samples and 20 bottles of random freeze-dried negative samples were randomly selected and homogeneity test was conducted on the samples with reference to the recommended standard of GB 4789.7-2013. The positive samples were detected Vibrio parahaemolyticus, and the negative control samples should be not detected Vibrio parahaemolyticus. Then the Vibrio parahaemolyticus samples were stored respectively at ?30 ℃ and 4 ℃ for 30 d to evaluate the storage stability. Meanwhile the Vibrio parahaemolyticus samples were stored respectively at 25 ℃ and 37 ℃ for 7 d to evaluate the transport stability. Results The quality control samples of Vibrio parahaemolyticus could meet the requirements of using quality control samples in uniformity, storage stability and transportation stability. Among the 39 laboratory feedback results, 36 were assessed as satisfactory, with a satisfaction rate of 92.3%. Conclusion The verification sample of Vibrio parahaemolyticus in food can meet the requirements of this capability verification. Most of the domestic laboratories can meet the assessment requirements, and some laboratories still need to improve the inspection and testing capabilities.