摘要
使用TEMPO/STA法和Baird-Parker平板计数法对速冻食品、生鲜乳、肉制品、冷食菜和调味品5类共150组样品进行金黄色葡萄球菌加标实验,结果表明两种方法检测结果符合率高达94.67%,并且检测结果P值均大于0.05,无显著性差异。同时使用TEMPO/STA法和Baird-Parker平板计数法对冷食菜、调味品、糕点、方便食品、生鲜乳、速冻食品和生肉7类共300组自然样品进行检测验证,结果显示两种方法的金黄色葡萄球菌检出率分别为33.33%和31.33%,对阳性结果进行统计学分析发现两种方法无显著性差异。
In this study, TEMPO/STA method and Baird-Parker method in the Chinese national standard GB 4789.10—2010 were used to count Staphylococcus aureus in 150 samples from five kinds of foods including quickfrozen foods, raw milk, meat products, cold fish products and condiments. The results showed that there were good coincidence rate as high as 94.67% and the P value was larger than 0.05, suggesting that no significant difference between the two methods. The positive rates of Staphylococcus aureus with TEMPO/STA method and Baird-Parker method were 33.33% and 31.33%, respectively in 300 natural samples assigned to 7 groups including cold dish, condiment, pastry, convenient foods, raw milk, frozen foods and raw meat. Statistical analysis showed no significant difference between the two methods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第20期246-249,共4页
Food Science
