| 冻猪肉中沙门氏菌的检测与分析 |
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| 引用本文： | 王冬梅,董开忠,雒晓芳,程燕.冻猪肉中沙门氏菌的检测与分析[J].西北民族学院学报,2009,30(2):63-65,90. |
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| 作者姓名： | 王冬梅 董开忠 雒晓芳 程燕 |
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| 作者单位： | 西北民族大学,实验中心,甘肃,兰州,730030 |
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| 基金项目： | 西北民族大学引进人才基金，西北民族大学中青年基金 |
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| 摘 要： | 目的:了解兰州市冻猪肉中沙门氏菌污染状况.方法:从农贸市场采集38份冻猪肉馅用不同增菌方法检测沙门氏菌.结果:采用LB+TBG+SC增菌法检测,沙门氏菌检出率约为18.4%(7/38),明显高于BPW+MM增菌法10.6%(4/38).结论:LB+TBG+SC增菌法可提高样品中沙门氏菌的检出率,有利于在杂菌污染严重及沙门菌污染水平非常低的情况下进行沙门菌的检测.不能低估露天农贸市场沙门氏菌食物中毒的危险,应加强食品卫生管理,防止沙门氏菌污染.
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| 关 键 词： | 沙门氏菌 检测 猪肉馅 增菌方法 |
Isolation and Analyses of Salmonella in Minced Pork |
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| WANG Dong - mei,DONG Kai - zhong,LUO Xiao - fang,CHENG Yan.Isolation and Analyses of Salmonella in Minced Pork[J].Journal of Northwest Minorities University(Natural Science ),2009,30(2):63-65,90. |
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| Authors: | WANG Dong - mei DONG Kai - zhong LUO Xiao - fang CHENG Yan |
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| Institution: | (Experimental Center of Northwest University for nationalities, Lanzhou Gansu 730030, China) |
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| Abstract: | Objective： To get acquainted with contamination status of Salmonella in minced pork. Method： The incidence of Salmonella in 38 minced pork samples was surveyed using method preenriched in lactose broth （LB）, enriched in tetrathionate brilliant green broth（TBG） and selenite cystine broth（SC）. Results： 18.4% （7/38） of pork samples showed positive results following LB ＋ TBG ＋ SC enrichment method, however only 4/38 （ 10.6 % ） were position following the conventional BPW ＋ MM enrichment method. Conclusion： LB ＋TBG ＋ SC enrichment method could be an alternative to isolate Salmonella accurately if the sample was heavily contaminated by other microorganisms. Potential hazard of Salmonellosis didn＇t be underestimated in free market. In order to reduce Salmonellosis, it is important to strengthen food sanitation management especially to Animal Products. |
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| Keywords: | Salmonella isolation pork enrichment methods |
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