ATP荧光检测法快速筛查冷荤间加工现场凉拌菜的细菌污染状况  

Application of the ATP bioluminescence assay to screen bacterial contamination of cold dish

作　　者：张尧[1] 邸金茹[1] 邓旭峰[1] 范丽欣[1] 张涛[1] 贾珉[1] 

机构地区：[1]天津市卫生监督所,天津300070

出　　处：《中国食品卫生杂志》2014年第4期377-379,共3页Chinese Journal of Food Hygiene

摘　　要：目的探讨ATP(adenosine triphosphate,三磷酸腺苷)荧光检测法检测冷荤间加工食品细菌总数的可行性,为食品细菌污染现场快速检测提供科学依据。方法从本市餐饮单位中随机抽取20家各类餐饮单位,采集4大类80份菜品作为冷荤间加工食品检测样品,分别应用ATP荧光检测法与实验室平板计数法检测细菌总数。结果ATP荧光检测法所得菌落数与实验室平板计数法检测菌落总数对比,假阳性率18.8%,假阴性率20.4%。结论ATP荧光检测法适用于冷荤间加工食品微生物的快速检测。Objective To evaluate the feasibility of detecting bacterial contamination for cold dish by ATP bioluminescence assay, and to provide the scientific basis for food hygiene fast detection. Methods ATP bioluminescence assay and standard plate counting method were used respectively to detect 80 cold dish from 20 restaurants. Results Comparing with the standard plate counting method （cfu/g） , the false positive rate of the ATP bioluminescence assay （cfu/g） was 18.8% and the false negative rate was 20. 4%. Conclusion It was feasible for rapid preliminary test and evaluation of bacterial contamination by ATP bioluminescence assay at cold food institutions.

关 键 词：ATP荧光检测法 平板计数法 细菌总数 食品 凉菜 

分 类 号：R155.5[医药卫生—营养与食品卫生学]