速冻米面制品中两种金黄色葡萄球菌计数方法的比较

Comparison of two methods for counting Staphylococcus aureus in quick-frozen rice and flour products

目的:比较和分析速冻米面制品中金黄色球菌计数的两种方法。方法:采用直接生理盐水稀释和用7.5%的NaCl肉汤4 h前增菌处理两种样品对含一定浓度(2.6×105 CFU/ml)的金黄色葡萄球菌加菌样品进行处理并采用Baird-Parker培养基对金黄色葡萄球菌计数。结果:4 h前增菌处理法优于生理盐水稀释法,更接近于人工加入的细菌数2.6×105 CFU/ml。结论:采用4 h前增菌处理后计数更接近于加入的细菌数,没有增加,具有可行性。

Objective：To compare and analyse two methods for S. aureus counting in quick -frozen rice and flour products. Methods： Direct saline dilution method and four- hour pre -enrichment method（7.5% Nacl broth） were used for sample treatment. Baird - Parker medium was used for counting Staphylococcus aureus. Results ： Four - hour pre - enrichment method was better than the direct saline dilution method, because it was more closed to the number of inoculation, 2.6 × 10^5 CFU/ml. Conclusion： The results of four - hour pre - enrichment method were more closed to the number of inoculation with no increase, which can be used in routine work.