发酵酒及其配制酒中沙门氏菌的实用检测技术

Detection Methods of Salmonella in Fermented Wine & Its Compound Wine

沙门氏菌(Salmonella)为常见食源性致病菌,广泛存在于水体、公共场所、畜牧产品、蔬菜水果等环境中。在低度发酵酒及配制酒方面,各种黄酒、米酒、啤酒、果酒、露酒等的酿造原料或调配辅料来源复杂,加之酒精含量较低、营养丰富,在原料、生产,以及运输、消费等过程中均存在Salmonella污染风险。鉴于上述原因,对发酵酒及其配制酒中Salmonella相关检测方法进行介绍和讨论。介绍传统方法、标准方法,如选择培养、试纸条、ELISA、PCR等的基础性和适用性;探讨了新型检测方法,如多重定量PCR、基因芯片、生物传感器等的高效性及可行性。

Salmonella is a common food-borne pathogen, which exists in water environments, public places, livestock products, vegetables, and fruits etc. In fermented wine ＆ its compound wine such as yellow rice wine, rice wine, beer, fruit wine, and liqueur etc., they were easily in-clined to Salmonella infection in the process of raw materials selection, wine production, transportation and consumption because their raw ma-terials/auxiliary materials source was complex and their alcohol content was low and their nutrition was rich. In this paper, the relative detection methods of Salmonella in fermented wine ＆ its compound wine were introduced. The fundamental problems ＆ applicability of traditional de-tection methods and standard detection methods such as selective culture, strip, ELISA, PCR, etc. were introduced briefly. And the feasibility of new-type detection methods such as multiplex real-time PCR, microarray, biosensor etc. were discussed.