两种不同检测方法分析不同类型天然和人工染菌食品中菌落总数的比较研究

Comparative study on the total bacterial colony counts in different types of natural and artificial contaminated foods by 2 kinds of different detection methods

中文关键词:  菌落总数  测试片  检验技术

英文关键词:plate count  test tablet  inspection technology

中文摘要:

      目的 验证分析测试片检测不同类型食品菌落总数计数的适用性。方法 与传统GB 4789.2—2016《食品安全国家标准 食品微生物学检验 菌落数测定》平板计数方法平行比较, 应用测试片检测肉制品、面食、冷饮、奶制品、豆制品、果蔬和坚果7大类70份天然食品, 以及以最常见的两种食源性微生物金黄色葡萄球菌和大肠埃希菌作为标准菌株, 制备22份不同食品基质的人工染菌样品。所有检测结果使用两种不同数据方法进行处理分析, 以此探讨不同方法检测结果的相关性。结果 依据ISO 16140-2 2016推荐的数据处理分析方法发现测试片和GB 4789.2—2016平板计数方法检测不同类型天然和人工染菌食品样品的菌落总数结果对数值差值的平均值均小于0.5; 同时单因素方差分析结果也证实两种方法检测结果无显著性差异(P>0.05), 相关系数高达0.938, 不同方法检测结果之间呈正相关。以此发现本研究随机选择食品中菌落总数最高的分别为豆沙春卷、京酱肉丝和鲜猪皮。结论 本研究证实测试片对不同类型食品菌落总数检测结果与GB 4789.2—2016平板计数方法结果一致性好, 并且具有简单、快捷、易于标准化的优点, 适用于不同层级食品承检机构。

英文摘要:

      Objective To verify the applicability of the test tablet for total bacterial colony detection of different types foods. Methods In parallel with the traditional GB 4789.2—2016 National food safety standard-Food microbiological inspection-Determination of colony count plate counting method, the test tablet assay was used to detect 70 natural foods with 7 categories including meat products, pasta, cold drinks, dairy products, soy products, fruits, vegetables and nuts, as well as the 2 kinds of most common food-borne microorganisms Staphylococcus aureus and Escherichia coli were used as standard strains to prepare 22 artificial stained samples on different food substrates. All test results were processed and analyzed using 2 kinds of different data methods, of which explored the correlation of test results. Results According to the ISO 16140-2 2016 recommended method analysis, it was found that the difference of average value for the logarithmic of the total number of colonies by the test tablet and GB 4789.2—2016 plate counting method of the natural and artificially contaminated food samples was less than 0.5. Furthermore, the one-way analysis of variance also confirmed that the difference of 2 kinds of methods had no significance (P>0.05). The correlation coefficient was as high as 0.938, and the test results were positively correlated. Based on this, it was found that the food with the highest total number of colonies randomly selected in this study were spring rolls with bean paste, shredded pork with Beijing sauce and fresh pork skin. Conclusion This study confirmed that the results of the test tablet for total bacterial colonies in different types of food are consistent with that of the GB 4789.2—2016 plate counting method, and the test tablet has the advantages of simplicity, speed, and easy standardization, of which shall be suitable for different levels of food inspection agencies.