不同选择性培养基中沙门氏菌和干扰菌的分离鉴定
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摘要
目的提高食品中沙门氏菌的检测水平。方法将4种沙门氏菌(甲型副伤寒沙门氏菌、鼠伤寒沙门氏菌、肠炎沙门菌双相亚利桑那亚种、沙门氏菌食品分离菌株)和6种干扰菌(铜绿假单胞菌、荧光假单胞菌、弗氏柠檬酸杆菌、奇异变形杆菌、粘质沙雷氏菌和恶臭假单胞菌)分别接种到不同选择性培养基中,观察菌落形态特征及显色情况,结合生化实验和血清学实验结果比较不同选择性培养基的分离鉴定效果。结果研究发现沙门显色培养基的分离鉴定效果最好,甲型副伤寒沙门氏菌不产H_2S,而弗氏柠檬酸杆菌和奇异变形杆菌这2种干扰菌产H_2S,肠炎沙门菌双相亚利桑那亚种在沙门显色培养基中的菌落形态区别于其他沙门氏菌。结论在实际检测过程中,不能将产H_2S作为判定是否检出沙门氏菌的唯一标准。在挑取和鉴定典型、可疑菌落时必须结合不同的选择性平板和显色平板进行综合分析,不能只从单一平板上的菌落形态下结论。
Objective To improve the detection level of Salmonella in food. Methods Totally 4 kinds of Salmonella strains(Salmonella paratyphiA, Salmonella typhimurium, Salmonella enterica subspecies diarizonae, and Salmonella from food) and 6 kinds of interference bacteria(Pseudomonas aeruginosa, Pseudomonas fluorescens, Citrobacterfreundii, Proteus mirabilis, Serratiamarcescens and Pseudomonas putida) were inoculated by different selective medium, to observe the colony morphology and coloration, and to compare the separation and identification effects of different selective media by combining biochemical tests and serological test results. Results The study found that the identification effect of chromogenic media was the best. Salmonella paratyphi could not produce H_2S, and Citrobacterfreundii and Proteus mirabilis could produce H_2S. Salmonella enterica subspecies diarizonae in chromogenic medium colony morphology was also different from other Salmonella. Conclusion In the actual detection process, producing H_2S cannot be used as the only criterion to determine whether Salmonella is detected. The typical and suspected colonies were identified and must be combined with selective and comprehensive analysis of different display color plate, not from a single plate colony morphology conclusion.
Objective To improve the detection level of Salmonella in food. Methods Totally 4 kinds of Salmonella strains(Salmonella paratyphiA, Salmonella typhimurium, Salmonella enterica subspecies diarizonae, and Salmonella from food) and 6 kinds of interference bacteria(Pseudomonas aeruginosa, Pseudomonas fluorescens, Citrobacterfreundii, Proteus mirabilis, Serratiamarcescens and Pseudomonas putida) were inoculated by different selective medium, to observe the colony morphology and coloration, and to compare the separation and identification effects of different selective media by combining biochemical tests and serological test results. Results The study found that the identification effect of chromogenic media was the best. Salmonella paratyphi could not produce H_2S, and Citrobacterfreundii and Proteus mirabilis could produce H_2S. Salmonella enterica subspecies diarizonae in chromogenic medium colony morphology was also different from other Salmonella. Conclusion In the actual detection process, producing H_2S cannot be used as the only criterion to determine whether Salmonella is detected. The typical and suspected colonies were identified and must be combined with selective and comprehensive analysis of different display color plate, not from a single plate colony morphology conclusion.
引文
[1]郑奎英,郑波,王君,等.一起由甲型副伤寒沙门氏菌引发食物中毒的实验室检测[J].健康大视野,2013,21(18):691.Zheng KY,Zheng B,Wang J,et al.Laboratory detection of a food poisoning caused by Salmonella paratyphi A[J].Health Horiz,2013,21(18):691.
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[3]GB 29921-2013食品安全国家标准食品中致病菌限量[S].GB 29921-2013 National food safety standard-Limit of pathogenic bacteria in food[S].
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[6]李杰,丁承超,翟续昭,等.沙门氏菌检测技术研究进展[J].微生物学杂志,2017,37(4):126-132.Li J,Ding CC,Zhai XZ,et al.Advances in Salmonella detection techniques[J].J Microbiol,2017,37(4):126-132.
[7]GB 4789.4-2016食品安全国家标准食品微生物学检验沙门氏菌检验[S].GB 4789.4-2016 National food safety standard-Food microbiological examination:Salmonella[S].
[8]GB 4789.28-2013食品安全国家标准食品微生物学检验培养基和试剂的质量要求[S].GB 4789.28-2013 National food safety standard-Food microbiological examination-Quality requirements for culture mediums and reagents[S].
[9]NIFDC-PT-135巧克力中沙门氏菌检验能力验证作业指导书[Z].NIFDC-PT-135 Practice guide of the Salmonella competence verification in chocolate[Z].
[10]陈博,滕昆仑,卢勉飞,等.高特异性沙门菌显色培养基性能评价[J].中国卫生检验杂,2018,28(18):2189-2192.Chen B,Teng KL,Lu MF,et al.Performance evaluation of Salmonella chromogenic medium with high specificity[J].Chin J Health Lab Technol,2018,28(18):2189-2192.
[11]王志伟.不同沙门氏菌及干扰菌的分离鉴定[J].食品研究与开发,2012,33(1):168-170.Wang ZW.Isolation and identification to different Salmonellas and interference strains[J].Food Res Dev,2012,33(1):168-170.
[12]NIFDC-PT-135巧克力中沙门氏菌检验能力验证计划报告[Z].NIFDC-PT-135 Report of the Salmonella competence verification in chocolate[Z].
[13]Bopp CA,Brenner FW,Fields PI,et al.Escherichia,Shigella and Sallmonella in manual of clinical microbiology[M].Washington DC:American Society for Microbiology Press,2003.
[14]陈丹霞,苏妙贞,梁颖思,等.巧克力中沙门氏菌检测能力验证结果与分析[J].食品安全质量检测学报,2018,9(23):6095-6100.Chen DX,Su MZ,Liang YS,et al.Proficiency testing results and analysis of detection of Salmonella in chocolate[J].J Food Saf Qual,2018,9(23):6095-6100.
[15]王志伟,徐琼,陈欣钦,等.能力验证样品中沙门氏菌的分离与鉴定[J].食品研究与开发,2016,37(7):161-163.Wang ZW,Xu Q,Chen XQ,et al.Isolation and identification of Salmonella in the proficiency testing sample[J].Food Res Dev,2016,37(7):161-163.
[2]黄宝莹,佘之蕴,林耀文,等.四种方法检测食品中沙门氏菌的比较[J].食品工业科技,2014,35(15):185-187.Huang BY,She ZY,Lin YW,et al.Comparison of detection of Salmonella in food by four methods[J].Sci Technol Food Ind,2014,35(15):185-187.
[3]GB 29921-2013食品安全国家标准食品中致病菌限量[S].GB 29921-2013 National food safety standard-Limit of pathogenic bacteria in food[S].
[4]郭立明,张雪,厉华明.沙门氏菌检测方法的研究进展[J].生物技术世界,2014,(9):97.Guo LM,Zhang X,Li HM.Advances in dtection methods of Salmonella[J].Bio World,2014,(9):97.
[5]李建玲,王璐.食品中沙门氏菌检测的新进展[J].新疆畜牧业,2013,(12):11-13.Li JL,Wang L.New progress in detection of Salmonella in food[J].Xinjiang Anim Husb,2013,(12):11-13.
[6]李杰,丁承超,翟续昭,等.沙门氏菌检测技术研究进展[J].微生物学杂志,2017,37(4):126-132.Li J,Ding CC,Zhai XZ,et al.Advances in Salmonella detection techniques[J].J Microbiol,2017,37(4):126-132.
[7]GB 4789.4-2016食品安全国家标准食品微生物学检验沙门氏菌检验[S].GB 4789.4-2016 National food safety standard-Food microbiological examination:Salmonella[S].
[8]GB 4789.28-2013食品安全国家标准食品微生物学检验培养基和试剂的质量要求[S].GB 4789.28-2013 National food safety standard-Food microbiological examination-Quality requirements for culture mediums and reagents[S].
[9]NIFDC-PT-135巧克力中沙门氏菌检验能力验证作业指导书[Z].NIFDC-PT-135 Practice guide of the Salmonella competence verification in chocolate[Z].
[10]陈博,滕昆仑,卢勉飞,等.高特异性沙门菌显色培养基性能评价[J].中国卫生检验杂,2018,28(18):2189-2192.Chen B,Teng KL,Lu MF,et al.Performance evaluation of Salmonella chromogenic medium with high specificity[J].Chin J Health Lab Technol,2018,28(18):2189-2192.
[11]王志伟.不同沙门氏菌及干扰菌的分离鉴定[J].食品研究与开发,2012,33(1):168-170.Wang ZW.Isolation and identification to different Salmonellas and interference strains[J].Food Res Dev,2012,33(1):168-170.
[12]NIFDC-PT-135巧克力中沙门氏菌检验能力验证计划报告[Z].NIFDC-PT-135 Report of the Salmonella competence verification in chocolate[Z].
[13]Bopp CA,Brenner FW,Fields PI,et al.Escherichia,Shigella and Sallmonella in manual of clinical microbiology[M].Washington DC:American Society for Microbiology Press,2003.
[14]陈丹霞,苏妙贞,梁颖思,等.巧克力中沙门氏菌检测能力验证结果与分析[J].食品安全质量检测学报,2018,9(23):6095-6100.Chen DX,Su MZ,Liang YS,et al.Proficiency testing results and analysis of detection of Salmonella in chocolate[J].J Food Saf Qual,2018,9(23):6095-6100.
[15]王志伟,徐琼,陈欣钦,等.能力验证样品中沙门氏菌的分离与鉴定[J].食品研究与开发,2016,37(7):161-163.Wang ZW,Xu Q,Chen XQ,et al.Isolation and identification of Salmonella in the proficiency testing sample[J].Food Res Dev,2016,37(7):161-163.
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