食品中沙门氏菌分离、鉴别方法的比较研究

Comparison of isolation and identification methods for the detection of Salmonella species in food

目的筛选用于分离、鉴别食物样本沙门氏菌的适宜方法。方法比较了3种沙门氏菌显色培养基与亚硫酸铋(BS)琼脂、HE琼脂和木糖赖氨酸脱氧胆盐(XLD)琼脂传统培养基的检测敏感性、特异性、准确性和食品样本的适用性。结果 3种沙门氏菌显色培养基对杂菌的抑制效果不同,但检测结果直观,检测灵敏度高;BS琼脂方法分离沙门氏菌特异性强;HE琼脂及XLD琼脂分离沙门氏菌,当样品污染菌数量多时,鉴别结果易受影响。结论建议使用传统培养基分离、鉴别沙门氏菌时,补充使用一种抑制杂菌效果好的沙门氏菌显色培养基,以提高沙门氏菌的检测效率。

Objective To screen a suitable method for the separation and identification of Salmonella in food samples.Methods The sensitivity,specificity and the feasibility of food samples of 3 kinds of chromogenic media and traditional selective media,including bismuth sulfite（BS） agar,Hekteon enteric（HE） agar and xylose lysine deoxycholate（XLD） agar,were compared.Results The results showed that 3 kinds of chromogenic media were high sensitivity,the morphology of Salmonella colonies on 3 kinds of chromogenic media was ready-to-observe,but the inhibition of non-Salmonella was different among them.The morphology of Salmonella could be distinguished easily from the other presumptive Salmonella colonies on BS agar.Salmonella was difficult to differentiate on HE media and XLD agar because of the weak selectiveness.Conclusion It is suggested that when using traditional selective media to screen Salmonella in food samples,1 kind of chromogenic medium should also be used to enhance the detection efficiency.