食品中金黄色葡萄球菌定量检测方法的研究  

Study on Quantitative Detection Method of Staphylococcus Aureus in Food

作　　者：王洪亮[1] 程艳宇[1] 王梦晓[1] 

机构地区：[1]天津市乳品食品监测中心,天津300381

出　　处：《食品研究与开发》2016年第9期185-187,共3页Food Research and Development

摘　　要：探讨一种金色葡萄球菌定量检测的操作方法。采用GB 4789.10-2010《食品安全国家标准食品微生物学检验金黄色葡萄球菌检验》第二法Baird-Parker平板法,以接种量0.3、0.3、0.4 m L和0.1 m L两种方法对同一浓度的金色葡萄球菌进行检测,将各数据进行记录对比分析。计数结果在10、100 CFU/m L和1 000 CFU/m L 3个数量级菌浓度上两种操作方法相近,其中接种量0.1 m L的方法计数值较高,但是此方法操作简单,涂布均匀。在实际非仲裁检验过程中,经过方法验证,可以根据需要采用此方法,以减轻工作量。To explore a method for quantitative detection of Staphylococcus aureus. By GB 4789. lO-2010〈Na- tional food safety standard Food microbiological examination： Staphylococcus aureus 〉, the second method Baird Parker plate method, with two methods of inoculation of 0.3,0.3,0.4 mL and O. 1 mL of the same concentration of Staphylococcus aureus were detected, the data recording and comparison analysis. The results of the 10, 100 CFU/mL and 1 000 CFU/mL three number of level concentration of the two methods of operation were similar, and the amount of O. 1 mL was higher, but this method was simple, and the coating was uniform. In the process of actual non arbitration inspection, verified by method, this method can be used according to the need to reduce the amount of work.

关 键 词：食品安全 金黄色葡萄球菌 定量 方法比较 

分 类 号：TS207.4[轻工技术与工程—食品科学]