摘要
为提高食品中金黄色葡萄球菌的检测效率,用自制兔血浆纤维蛋白原琼脂培养基(RPF琼脂培养基,在BairdParker琼脂培养基中添加兔血浆纤维蛋白原)与BairdParker琼脂检测了25份从市场上挑选的食品,部分样品人工添加了金黄色葡萄球菌,比较了二者的检测结果。在定性试验中,添加了金黄色葡萄球菌的1～15号样品,二者均为阳性结果,在10份自然样品中兔血浆纤维蛋白原琼脂检出3例,BairdPark琼脂检出2例,定量试验结果表明,二者相关系数为r=098,使用RPF琼脂可以节省23检测时间。基于兔血浆纤维蛋白原琼脂技术的准确性和高效率,建议推广使用。
The effect of self produced rabbit plasma fibrinogen agar was compared with Baird Parker agar for detection of Staphylococcus aureus in 25 food samples selected from market. The results indicate that the self produced rabbit plasma fibrinogen agar and Baird Parker agar were equally effective in 15 artificial test samples. Three of 10 natural test samples were positive by use of rabbit plasma fibrinogen agar and 2 were positive by use of Baird Parker agar in qualitative test. The correlation coefficient in quantitative test between the self produced rabbit plasma fibrinogen agar and Baird Parker agar was 0 98. Two thirds of time could be saved in the test by use of rabbit plasma fibrinogen agar.The result suggest that rabbit plasma fibrinogen agar technique is suitable for popularisation to detect Staphylococcus aureus in foods due to its accuracy and efficiency.
出处
《中国食品卫生杂志》
2004年第6期501-503,共3页
Chinese Journal of Food Hygiene
