食品中沙门氏菌检测方法比较

Comparison of Detection Methods of Salmonella in Food

[目的]通过对食品中沙门氏菌检测方法的比较,加深了对标准的认识,从而提高实验室的检测能力。[方法]分别采用国标GB4789.4—2016、基于迪澳生物核酸恒温扩增荧光检测技术的致病菌快速检测系统、MICRO FAST沙门氏菌快速检测卡的方法检测食品中的沙门氏菌,比较3种检测方法的检测效果和检出率。[结果]检测的63份食品样品中,用传统国标GB4789.4—2016方法检出2份阳性样品,检出率3.2%,检测时间至少为6 d;而基于迪澳生物核酸恒温扩增荧光检测技术的致病菌快速检测系统和MICRO FAST沙门氏菌快速检测卡的方法均检出了3份阳性样品,检出率均为4.8%,并且可以在30 h内出结果。[结论]在沙门氏菌的日常检验中,同时使用2种或2种以上方法平行地进行试验是完全有必要的,适时选择哪种检测方法更为至关重要。

[Objective]Through a comparative study of Salmonella detection methods in foods, the understanding of standards had been deepened, thereby improving the laboratory’s detection capabilities. [Method]This article used the national standard GB4789.4-2016, the rapid detection system for pathogenic bacteria based on Diao Bio-nucleic acid constant-temperature amplification fluorescence detection technology, and the method of MICRO FAST Salmonella rapid detection card to detect Salmonella in food.The detection effects and detection rates of the three detection methods were compared.[Result]Among the 63 food samples tested, 2 positive samples were detected by the traditional national standard GB4789.4-2016, the detection rate was 3.2%, the detection time was at least 6 days;and the rapid detection system for pathogenic bacteria based on Diao Bio-nucleic acid constant-temperature amplification fluorescence detection technology, and the method of MICRO FAST Salmonella rapid detection card detected 3 positive samples, the detection rate was 4.8%, and the results could be obtained within 30 hours.[Conclusion]In daily test of Salmonella ,it is absolutely necessary to use two or more methods in parallel to conduct experiments in parallel. It is more important to choose which method is appropriate.