水产品中沙门菌检测实验室间比对样品制备的研究  

Study on the Detection of Preparation for Salmonella Samples in Aquatic Products between Laboratories

作　　者：陈冠武[1] 陈冬娥[1] 蔡颖[1] 曾梅锦[1] 苏建晖[1] 张峥嵘[1] 

机构地区：[1]汕头出入境检验检疫局,广东汕头515000

出　　处：《检验检疫学刊》2016年第4期24-28,共5页Journal of Inspection and Quarantine

摘　　要：为了探索优化水产品中沙门菌检测实验室间比对样品制备方法,为科学实施实验室比对提供依据。以冻虾仁为样品基质,人工添加沙门菌和(或)某些生物性状相近的干扰菌后作为实验室间比对样品,研究样品基质处理、染菌样品中阳性菌株与干扰菌株的互相影响、阴阳性样品染菌方案的比较、验证3个关键步骤的技术要点。结果证明制作的冻虾仁沙门菌比对样品均匀性和稳定性检验结果符合要求,应用于实验室间比对中能够较好地反映参试实验室的检测水平。This study aims to explore optimization methods of Salmonella samples in aquatic products between Laboratories and provides scientific basis for the implementation of laboratory comparison.Frozen shrimp as the basic sample,adding the artificial Salmonella and（or） some similar interference bacteria as the final inter laboratory comparison specimen,studying and testing the sample processing procedures,the interaction between positive strains and interfering strains in the bacterial samples,the comparison of bacterial contamination in the positive strains and interfering strains in the bacterial samples,verifying three key steps of the technical essentials. Results proved the homogeneity and stability of frozen shrimp Salmonella samples＇ test results meets the requirements. The application between different laboratories can better reflect the test level of the laboratory.

关 键 词：沙门菌 实验室间比对 样品制备 水产品 干扰菌 

分 类 号：TS207.4[轻工技术与工程—食品科学]