不同增菌基对食品沙门氏菌增菌检出效果比较

本试验以三种对A—E群沙门氏菌纯菌增菌和选择性增菌效果好的增菌基,对540份猪肉、250份白条鸡和200枚鸡蛋检样进行沙门氏菌培养,比较它们的增菌检出效果。结果表明:ISC对三种食品中沙门氏菌的平均检出率41.6％、菌株检出符合率94.1％、明显高于SC、SGB,说明ISC比SC和SBG适用性广、增菌性能好,在应用中可以取代SC和SBG。

A CQNTRAL TEST OF DETECTING SALMONELLA FROM POLLUTED FOODS ABOUT DIFFERECT

In this test, three kinds of hyperplasia mediums which had better efficiency to Salmonellea of A—E groups in the culture of pure and mixed bacteria were used in detecting Salmonellea from 540 samples of fresh pork, 250 samples of fresh chicken and 200 samples of egg, thus compare multiple efficiency of Salmonellea in above the different mediums and detecting efficiency Of Salmonellea in the foods. The results showed: the average detection rateof Salmonellea in the foods by ISCis 41. 6%, the tally rate of Salmonellea detected is 94.1%, and the rates are much higher than SC and SBG. These had proved that the applicability of ISC is wider than Sc, SBG and the multiple efficiency is better than them, so we can replace SC and SBG with ISC in the application.