浓缩配制BPW增菌液对沙门氏菌检测效果的影响  

The Effects of Concentrated Preparation of Buffer Peptone Water on Salmonella Detection

作　　者：梁煜拓 韩佳悯 何嘉明 马健聪 LIANG Yutuo;HAN Jiamin;HE Jiaming;MA Jiancong(Foshan Center for Food and Drug Control,Foshan 528000,China)

机构地区：[1]佛山市食品药品检验检测中心,广东佛山528000

出　　处：《食品安全导刊》2021年第36期96-100,105,共6页China Food Safety Magazine

摘　　要：目的:基于《食品安全国家标准食品微生物学检验沙门氏菌检验》(GB 4789.4—2016),比较先浓缩配制缓冲蛋白胨水(Buffer peptone water,BPW)使用时再直接添加稀释与常规配制两种不同配制方式对沙门氏菌检验效果的影响,评价浓缩配制方式的可行性。方法:对浓缩配制与常规配制BPW增菌液进行配制均匀度、增菌效果、检测灵敏度试验,另外对13类食品中人工污染3种常见沙门氏菌进行检测效果的比较,综合评价。结果:浓缩配制BPW增菌液对沙门氏菌增菌效果良好,且与常规配制相比无差异性。结论:在不更换试剂使用和影响检测效果的前提下,对配制方法进行改良能减轻不少工作量,提高工作效率,有着很大的实用性意义。Objective:According to GB 4789.4—2016,the effects of adding a small amount of concentrated buffer peptone water(BPW)and normal amount of conventional concentration buffer peptone water on salmonella detection were compared.The feasibility of preparing concentrated buffer peptone water was evaluated.Methods:The uniformity,bacterial enrichment effect and detection sensitivity of concentrated and conventional BPW were tested.In addition,thirteen kinds of food which were added three kinds of common Salmonella,were detected.And the results were compared.Results:The concentrated preparation of BPW enrichment solution has a good effect on the enrichment of Salmonella,and there is no difference compared with the conventional preparation.Conclusion:Under the premise of not changing the reagent formula and not affecting the detection,the improvement of the preparation method can reduce a lot of work and improve the work efficiency,which has great practical significance.

关 键 词：沙门氏菌 BPW增菌液 检测效果 

分 类 号：TS207.4[轻工技术与工程—食品科学]