高选择性增菌培养基结合侧向层析免疫方法检测食品中沙门氏菌的有效性研究及评价  

Study and evaluation of the effectiveness of Salmonella detection in food via Rapid Chek~?

作　　者：马维兴[1,2] 李明哲 黄小华[1] 刘恩德[1] 张晓良[1] 胡炜[1] 唐静[1] 赵丽青[1] 刘均洪[2] 贾俊涛[1] 

机构地区：[1]山东出入境检验检疫局检验检疫技术中心,青岛266002 [2]青岛科技大学化工学院,青岛266042

出　　处：《食品安全质量检测学报》2018年第3期558-563,共6页Journal of Food Safety and Quality

基　　金：国家质量监督检验检疫总局自然科学基金项目(2012IK305;2013IK175)~~

摘　　要：目的对高选择性增菌培养基结合侧向层析免疫方法 (Rapid Chek~?)快速筛选检测沙门氏菌方法的有效性进行研究及评价。方法参照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》、ISO 16140-2-2016《食品链的微生物学-可替代方法的验证方案》,对Rapid Chek~?方法检测食品中沙门氏菌进行了实验室内验证。结果 Rapid Chek~?方法与参照方法的相对准确性、相对特异性、相对灵敏度和相对检测限无差异。结论 Rapid Chek~?方法可以作为一种处理大量样本的日常快速检测方法。Objective To research and evaluate the effectiveness of rapid screening method for Salmonella detection via Rapid Chek（R）. Methods According to GB 4789.4-2016 National food safety standards Food microbiological examination： Salmonella and ISO 16140-2-2016 Microbiology of the food chain-Method validationPart 2： Protocol for the validation of alternative（proprietary） methods against a reference method, in-the-laboratory validation of detection of Salmonella in food samples was operated via Rapid Chek（R）. Results There was no difference in relative accuracy, relative specificity, relative sensitivity, and relative detection limit between the Rapid Chek（R） method and the reference method. Conclusion The Rapid Chek（R） method can be used as a daily rapid detection method for dealing with a large number of samples.

关 键 词：食品 沙门氏菌 快速检测 方法验证 RAPID Chek(R) 

分 类 号：TS207.4[轻工技术与工程—食品科学]