巧克力中沙门氏菌的分离与鉴定

Isolation and Identification of Salmonella in Chocolate

通过参加巧克力中沙门氏菌检验的能力验证,提升本机构微生物实验室沙门氏菌检验检测能力及质量控制水平。方法样品前处理按照考核方作业指导书进行,沙门氏菌的分离与鉴定依据GB4789.4-2016《食品安全国家标准食品微生物检验沙门氏菌检验》要求进行操作,并对可疑沙门氏菌进行血清分型与鉴定。结果3个样品均检出沙门氏菌,CODE-0392、CODE-0481样品检出鼠伤寒沙门氏菌,CODE-0397样品检出肠沙门菌双相亚利桑那亚种,3个样品结果和中国食品药品检定研究院反馈的报告相符。结论通过本次能力验证提高了实验室对沙门氏菌检验检测及整个实验室的检验检测水平,确保了实验室质量控制、以及对能力验证判断结果的准确性。

To improve technical and quality control level of laboratory by participating in proficiency testing on Salmonella detection in chocolate. The samples were processed in accordance with the standard operation procedure. The proficiency testing of isolation and identification of Salmonella were carried out according to GB 4789.4-2016. Salmonella and the suspected bacteria were serological identified. The three samples were detected Salmonella positive. Salmonella typhimurium was detected in sample CODE- 0392 and CODE- 0481, and Salmonella enterica ssp diarizonae was detected in sample CODE-0397. The results of the three samples were consistent with the feedback results of National Institutes for Food and Drug Control. Through this proficiency verification, the microbiological examination ability and the testing reliability of our laboratory have been effectively improved.