混合培养法在检测食品中沙门氏菌中的应用评价

Evaluation of the application of mixed culture method in the detection of Salmonella spp. in foods

中文关键词:  沙门氏菌  混合培养法  方法验证  快速检测  食品检测

英文关键词:Salmonella spp  mixed culture method  rapid detection  food inspection

中文摘要:

      目的 通过对标准菌株以及人工污染样品的检测，评价混合培养法在检测食品中沙门氏菌的应用。方法 本研究采用混合培养法对3株不同血清型的沙门氏菌和30株非沙门氏菌进行检测，分析该方法的灵敏度和特异性；同时制备人工污染的样品(包括肉制品、乳制品、巧克力)进行检测，评价混合培养法和GB 4789.4—2016《食品安全国家标准 食品微生物学检验 沙门氏菌检验》方法的一致性。结果 混合培养法对3株沙门氏菌的检出限为1.0 CFU/25 g，而30株非沙门氏菌检测结果均为未检出，说明该方法具有良好的特异性；用混合培养法和GB 4789.4—2016分别对人工污染样品进行检测，对3类加标样品的检测灵敏度为：100%、100%、100%，总体灵敏度为100%；检测特异性为：93.2%、97.8%、93.2%，总体特异性为94.7%；检测假阴性率为：0、0、0，总体假阴性率为0；假阳性率为：6.8%、2.2%、6.8%，总体假阳性率为：5.3%；相对准确度为：97%、99%、97%，总体相对准确度为97.7%；混合培养法与GB 4789.4—2016方法阳性比例显著性差异为：1.33、0、1.33，总体显著性差异为0.89。结论 根据SN/T 3266—2012《食品微生物检验方法确认技术规范》的判定规则，混合培养法和GB 4789.4—2016在统计学意义上无显著性差异。该方法具有提高实验效率、降低检测成本，能够快速检测食品中沙门氏菌，在食品中致病性微生物的检测中具有较好的推广性。

英文摘要:

      Objective Through the detection of standard strains and artificially contaminated samples, evaluate the application of the mixed culture method in the detection of Salmonella spp. in foods. Methods In this study, the mixed culture method was used to detect three Salmonella strains with different serotypes and 30 non-Salmonella strains to analyze the sensitivity and specificity of the method. At the same time, artificially contaminated samples (including meat products, dairy products, and chocolate) were prepared for detection to evaluate the consistency between the mixed culture method and the GB 4789.4—2016 "National Food Safety Standard - Food Microbiological Examination - Salmonella Examination" method. Results The detection limit of the mixed culture method for three strains of Salmonella is 1.0 CFU/25 g, while the detection results of 30 non-Salmonella strains are all not detected, indicating that this method has good specificity. The artificially contaminated samples were detected by the mixed culture method and the GB 4789.4—2016 method respectively. The detection sensitivities of the three types of spiked samples are: 100%, 100%, 100%, and the overall sensitivity is 100%; the detection specificities are: 93.2%, 97.8%, 93.2%, and the overall specificity is 94.7%; the detection false negative rates are: 0, 0, 0, and the overall false negative rate is 0; the false positive rates are: 6.8%, 2.2%, 6.8%, and the overall false positive rate is 5.3%; the relative accuracies are: 97%, 99%, 97%, and the overall relative accuracy is 97.7%; the significant differences in positive proportions between the mixed culture method and the GB 4789.4-2016 method are: 1.33, 0, 1.33, and the overall significant difference is 0.89. Conclusion According to the judgment rules of SN/T 3266—2012 "Technical Specifications for Confirmation of Food Microbiological Inspection Methods", there is no significant difference between the mixed culture method and the GB 4789.4—2016 method in statistical significance. This method can improve experimental efficiency, reduce detection costs, and rapidly detect Salmonella spp in foods, showing good popularization in the detection of pathogenic microorganisms in foods.