金黄色葡萄球菌在不同食品中的检出率分析

Analysis of Isolation Rate of Staphylococcus aureus in Different Food

本文以牛排、鱼丸、蜜饯、酱腌菜、面包、老酒、酱油和肉松为试验材料,将不同浓度的金黄色葡萄球菌加入不同种类的食品中,分析金黄色葡萄球菌加入不同食品后的检出率,获得基础数据,为金黄色葡萄球菌的检测方法提供参考。试验结果表明,同一浓度的金黄色葡萄球菌在不同食品中的检出率不同,其中肉松中的检出率最高,鱼丸中的检出率最低。而且不同浓度的金黄色葡萄球菌从同一样品中的检出率也不同。

Isolation rate of Staphylococcus aureus were mensurated after certain concentration Staphylococcus aureus were added into different given food.The given food include steak,fish balls,candied fruit,pickles,bread,alcohol,soy sauce and pork floss.Obtain the basic data,and provide reference for Staphylococcus aureus detection method. When the same concentration Staphylococcus aureus were added to the given eight kinds of food,the Isolation rate of Staphylococcus aureus is different. The highest was pork floss and the lowest is fish balls.When the different amount of Staphylococcus aureus were added into the same kind of food.The Isolation Rate of Staphylococcus aureus is also different.