食品副溶血性弧菌检验方法的合作研究

Cooperative Study of Method to Detect Vibrio Parahaemolyticus in Foods

比较食品副溶血性弧菌检验国家标准GB/T4789.7-2003和修订法的检测效果。采用两种方法对3类食品(牛肉馅、冻鳕鱼和牡蛎肉)检测3个染菌水平,染菌试样共213份。结果显示,国标法和修订法对染菌试样的检测阳性数分别为47和83。对于3类食品的3个染菌水平,统计学检验结果提示,修订法的检测效果等同或优于国标法。

A multilaboratory study was conducted to compare the effectiveness of the GB method （GB/T 4789.7- 2003） and the revision method for detection of Vibrio parahaemolyticus in foods. Three food types （ground beef, frozen ling, and oyster meat） were analyzed by the two methods, and the total sample number was 213. For each food type, 3 inoculation levels were tested. The results showed that Vibrio parahaemolyticus was isolated from 47 and 83 samples using the GB method and the revision method, respectively. Based on the statistical results, for each of the 3 food types, at the 3 inoculation levels, the revision method performed was as well as or better than the GB method.