摘要
目的:了解兰州市冻猪肉中沙门氏菌污染状况.方法:从农贸市场采集38份冻猪肉馅用不同增菌方法检测沙门氏菌.结果:采用LB+TBG+SC增菌法检测,沙门氏菌检出率约为18.4%(7/38),明显高于BPW+MM增菌法10.6%(4/38).结论:LB+TBG+SC增菌法可提高样品中沙门氏菌的检出率,有利于在杂菌污染严重及沙门菌污染水平非常低的情况下进行沙门菌的检测.不能低估露天农贸市场沙门氏菌食物中毒的危险,应加强食品卫生管理,防止沙门氏菌污染.
Objective： To get acquainted with contamination status of Salmonella in minced pork. Method： The incidence of Salmonella in 38 minced pork samples was surveyed using method preenriched in lactose broth （LB）, enriched in tetrathionate brilliant green broth（TBG） and selenite cystine broth（SC）. Results： 18.4% （7/38） of pork samples showed positive results following LB ＋ TBG ＋ SC enrichment method, however only 4/38 （ 10.6 % ） were position following the conventional BPW ＋ MM enrichment method. Conclusion： LB ＋TBG ＋ SC enrichment method could be an alternative to isolate Salmonella accurately if the sample was heavily contaminated by other microorganisms. Potential hazard of Salmonellosis didn＇t be underestimated in free market. In order to reduce Salmonellosis, it is important to strengthen food sanitation management especially to Animal Products.
出处
《西北民族大学学报（自然科学版）》
2009年第2期63-65,90,共4页
Journal of Northwest Minzu University(Natural Science)
基金
西北民族大学引进人才基金
西北民族大学中青年基金[X2007-BD-39]
关键词
沙门氏菌
检测
猪肉馅
增菌方法
Salmonella
isolation
pork
enrichment methods
