摘要
目的:采用快速荧光法与乳糖发酵法对各类食品进行检测比较。方法:通过用两种方法(发酵法和快速荧光法)对21份冷饮、21份卤菜(熟食)、13份其它食品(共计55份)的检测比较并作统计学分析。结果:对熟食,两种检测方法差异有统计学意义P<0.025,而对冷饮(P>0.5)和其他食品(P>0.4)差异无统计学意义。结论:乳糖发酵法检测大肠菌群准确,快速荧光法简便,快速,适宜大批量样品大肠杆菌群检测。
Objective:To compare different kinds of foods with rapid fluorescence mehod and lactose fermention mehod.Method:21 ice cream,21 ripe meats and 13 other foods were detected and analyzed statistically.Results:For ripe meats two detect mehods showed significant difference,for ice cream and other foods showed no difference.Conclusion:WTLactose fermention mehod was accurate,while rapid fluorescence mehod was simple and rapid,and adapt to amounts of samples.
出处
《现代预防医学》
CAS
北大核心
2005年第8期979-980,983,共3页
Modern Preventive Medicine
关键词
大肠菌群
快速荧光法
乳糖发酵法
<Keyword>Total Coliform
Rapid fluorescence
Lactose fermentation
