2018年巧克力中沙门氏菌检测能力验证结果与分析
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摘要
目的参加中国食品药品检定研究院组织的NIFDC-PT-135巧克力中沙门氏菌检验能力验证,提高实验室的检测技术能力与水平。方法按照盲样作业指导书的要求对样品进行前处理后,依据GB4789.4-2016《食品安全国家标准食品微生物学检验沙门氏菌检验》中的方法,对3份样品进行沙门氏菌的分离和血清学鉴定,对分离出的可疑菌落用全自动微生物鉴定系统进行鉴定。结果CODE0109样品中检出鼠伤寒沙门氏菌、CODE0143样品中检出肠沙门双相亚利桑那亚种(沙门氏菌Ⅲb),CODE0835样品中未检出沙门氏菌。本实验室顺利完成考核,测定结果与考核结果一致。结论本次能力验证检出的肠沙门双相亚利桑那亚种在沙门氏菌显色平板上出现蓝色菌落,而以往则为紫红色菌落,因此在检测中应引起重视。通过此次能力验证,本实验室的沙门氏菌检测技术水平得到了有效验证和提高。
Objective To improve the detection ability and level of Salmonella of laboratories, participating in the validation of Salmonella in NIFDC-PT-135 chocolate organized by National Institutes for Food and Drug Control.Methods After pre-treatment of the samples according to the requirements of the blind sample operation guide,according to the method in GB 4789.4-2016 National food safety standard-Food microbiology test-Salmonella test,the isolation and serological identification of Salmonella in 3 samples were performed. Suspicious colonies were identified using a fully automated microbial identification system. Results Salmonella typhimurium was detected in CODE0109 sample,intestinal Salmonella biphasic Arizona subspecies(Salmonella Ⅲb) was detected in CODE0143 sample and Salmonella was not detected in CODE0835 sample. The laboratory successfully completed the assessment, and the measurement results were consistent with the assessment results. Conclusion The intestinal Salmonella biphasic Arizona subspecies detected by this proficiency test showed blue colonies on the Salmonella color-developing plate, but in the past it was a purple-red colony, so it should be paid attention to in the detection. Through this proficiency test, the laboratory's detection level of Salmonella has been effectively verified and improved.
Objective To improve the detection ability and level of Salmonella of laboratories, participating in the validation of Salmonella in NIFDC-PT-135 chocolate organized by National Institutes for Food and Drug Control.Methods After pre-treatment of the samples according to the requirements of the blind sample operation guide,according to the method in GB 4789.4-2016 National food safety standard-Food microbiology test-Salmonella test,the isolation and serological identification of Salmonella in 3 samples were performed. Suspicious colonies were identified using a fully automated microbial identification system. Results Salmonella typhimurium was detected in CODE0109 sample,intestinal Salmonella biphasic Arizona subspecies(Salmonella Ⅲb) was detected in CODE0143 sample and Salmonella was not detected in CODE0835 sample. The laboratory successfully completed the assessment, and the measurement results were consistent with the assessment results. Conclusion The intestinal Salmonella biphasic Arizona subspecies detected by this proficiency test showed blue colonies on the Salmonella color-developing plate, but in the past it was a purple-red colony, so it should be paid attention to in the detection. Through this proficiency test, the laboratory's detection level of Salmonella has been effectively verified and improved.
引文
[1]贾俊涛,梁成珠,马维兴.食品微生物检测工作指南[M].北京:中国质检出版社,2012.Jia JT, Liang CZ, Ma WX. Guidelines for food microbiological detection[M]. Beijing:China Quality Inspection Press, 2012.
[2] Martine Q Peter R, Matthew M, et al. Supplement 2003-2007(No. 47)tothe white-kauffmann-le minor scheme[J]. Res Microbiol, 2010, 161(1):26-29.
[3]刘云国.食品卫生微生物学标准鉴定图谱[M].北京:科学出版社,2009.Liu YG. Identification Atlas of food hygiene microbiology standard[M].Beijing:Science Press, 2009.
[4]孟圆圆,刘丽莉,代晓凝,等.沙门氏菌快速检测技术的研究现状[J].肉品安全与检测,2018, 12:42.Meng YY, Liu LL, Dai XN, et al. Current status of rapid detection of Salmonella[J]. Meat Saf Detect, 2018, 12:42.
[5]高晗,何娟,严礼.3种沙门氏菌检测方法能力验证[J].食品安全质量检测学报,2017, 8(2):510-515.Gao H, He J, Yan L. Capability verification of three detection methods of Salmonella[J]. J Food Saf Qual, 2017,8(2):510-515.
[6]张勤,池明月.沙门氏菌快速检测的研究进展[J].医学理论与实践,2018,31(10):1434.Zhang Q, Chi MY. Advances in rapid detection of Salmonella[J]. Med Theor Pract, 2018, 31(10):1434.
[7]章海通,邢家溧,傅晓,等.食品能力验证中沙门氏菌的分离鉴定和分型[J].食品研究与开发,2018, 10(39):167.Zhang HT, Xing JL, Fu X, et al. Isolation, identification and typing of Salmonella in food proficiency testing[J]. Food Res Dev, 2018, 10(39):167.
[8] 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 microbiology test-Salmonella test[S].
[9] Antigenic Formulae of the Salmonella serovars,(9th ed.)Paris:WHO collaborating centre for reference and research on Salmonella[Z]. 2007.
[10]骆海朋,唐颂,陈怡文,等.沙门氏菌能力验证样品的研制及其应用学报[J].食品安全质量检测学报,2016, 7(4):1473-1478.Luo HP, Tang S, Chen YW, et al. Preparation of quality control samples of Salmonella and their application in the proficiency test[J]. J Food Saf Qual, 2016, 7(4):1473-1478.
[11]苏粉良,石建华,陈雨欣.食品能力验证样品中沙门氏菌的分离与鉴定[J].农产品加工,2015, 10(394):36-39.Su FL, Shi JH, Chen YX. Isolation and identification of Salmonella spp.during the proficiency testing[J]. Farm Prod Process, 2015, 10(394):36-39.
[12] GB4789.28-2013食品微生物学检验培养基和试剂的质量要求[S].GB 4789.28-2013 Quality requirements of culture medium and reagents for food microbiology testing[S].
[13]张连钢,方剑儒,薛晓莉.微生物能力验证结果与分析[J].香料香精化妆品研究报告,2018,12(6):28.Zhang LG, Fang JR, Xue XL. Microbiological ability verification results and analysis[J]. Spice Fragr Cosmet Res Report, 2018, 12(6):28.
[14]刘振,于奂,肖强,等.一种有效检测沙门氏菌的显色培养基的研究[J].中国食品卫生杂志,2007, 19(6):520-523.Liu Z, Yu H, Xiao Q, et al. Study on an effective chromogenic medium for detection of Salmonella[J]. Chin J Food Hyg, 2007, 19(6):520-523.
[15]卢勉飞,蔡芷荷,吴清平,等.显色培养基快速检测沙门氏菌效果的研究[J].中国卫生检验杂志,2008,18(12):2618-2620.Lu MF, Cai ZH, Wu QP, et al. Study on rapid detection of Salmonella by chromogenic medium[J]. Chin J Health Inspect, 2008, 18(12):2618-2620.
[16]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 of different Salmonella and interfering bacteria[J]. Food Res Dev, 2012, 33(1):168-170
[17]朱海明,赖蔚苳,卢勉飞,等.显色培养基在检测食品中沙门菌的应用研究[J].中国热带医学,2007, 7(9):1548-1549.Zhu HM, Lai WD, et al. Application of chromogenicmedia in detection of Salmonellae in food[J]. China Trop Med, 2007, 7(9):1548-1549.
[18]陈丹霞,苏妙贞,梁颖思,等.沙门氏菌检测能力验证结果分析[J].食品安全质量检测学报,2018,9(23):6099-6100.Chen DX, Su MZ, Liang YS, et al. Analysis of verification results of Salmonella detection ability[J]. J Food Saf Qual, 2018,9(23):6099-6100.
[19]罗丽珠,陈碗娃,许小妹.能力验证中沙门氏菌的分离鉴定与血清分型[J].食品安全质量检测学报,2018,9(5):1117-1121.Luo LZ, Chen WW, Xu XM. Isolation, identification and serotyping of Salmonella in proficiency testing[J]. J Food Saf Qual, 2018, 9(5):1117-1121.
[20]王丽君,韩爱芝,杨玲,等.2017年沙门氏菌能力验证的结果与分析[J].食品安全质量检测学报,2018,9(7):1532-1533.Wang LJ, Han AZ, Yang L, et al. Results and analysis of 2017 Salmonella capacity verification[J]. J Food Saf Qual, 2018,9(7):1532-1533.
[2] Martine Q Peter R, Matthew M, et al. Supplement 2003-2007(No. 47)tothe white-kauffmann-le minor scheme[J]. Res Microbiol, 2010, 161(1):26-29.
[3]刘云国.食品卫生微生物学标准鉴定图谱[M].北京:科学出版社,2009.Liu YG. Identification Atlas of food hygiene microbiology standard[M].Beijing:Science Press, 2009.
[4]孟圆圆,刘丽莉,代晓凝,等.沙门氏菌快速检测技术的研究现状[J].肉品安全与检测,2018, 12:42.Meng YY, Liu LL, Dai XN, et al. Current status of rapid detection of Salmonella[J]. Meat Saf Detect, 2018, 12:42.
[5]高晗,何娟,严礼.3种沙门氏菌检测方法能力验证[J].食品安全质量检测学报,2017, 8(2):510-515.Gao H, He J, Yan L. Capability verification of three detection methods of Salmonella[J]. J Food Saf Qual, 2017,8(2):510-515.
[6]张勤,池明月.沙门氏菌快速检测的研究进展[J].医学理论与实践,2018,31(10):1434.Zhang Q, Chi MY. Advances in rapid detection of Salmonella[J]. Med Theor Pract, 2018, 31(10):1434.
[7]章海通,邢家溧,傅晓,等.食品能力验证中沙门氏菌的分离鉴定和分型[J].食品研究与开发,2018, 10(39):167.Zhang HT, Xing JL, Fu X, et al. Isolation, identification and typing of Salmonella in food proficiency testing[J]. Food Res Dev, 2018, 10(39):167.
[8] 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 microbiology test-Salmonella test[S].
[9] Antigenic Formulae of the Salmonella serovars,(9th ed.)Paris:WHO collaborating centre for reference and research on Salmonella[Z]. 2007.
[10]骆海朋,唐颂,陈怡文,等.沙门氏菌能力验证样品的研制及其应用学报[J].食品安全质量检测学报,2016, 7(4):1473-1478.Luo HP, Tang S, Chen YW, et al. Preparation of quality control samples of Salmonella and their application in the proficiency test[J]. J Food Saf Qual, 2016, 7(4):1473-1478.
[11]苏粉良,石建华,陈雨欣.食品能力验证样品中沙门氏菌的分离与鉴定[J].农产品加工,2015, 10(394):36-39.Su FL, Shi JH, Chen YX. Isolation and identification of Salmonella spp.during the proficiency testing[J]. Farm Prod Process, 2015, 10(394):36-39.
[12] GB4789.28-2013食品微生物学检验培养基和试剂的质量要求[S].GB 4789.28-2013 Quality requirements of culture medium and reagents for food microbiology testing[S].
[13]张连钢,方剑儒,薛晓莉.微生物能力验证结果与分析[J].香料香精化妆品研究报告,2018,12(6):28.Zhang LG, Fang JR, Xue XL. Microbiological ability verification results and analysis[J]. Spice Fragr Cosmet Res Report, 2018, 12(6):28.
[14]刘振,于奂,肖强,等.一种有效检测沙门氏菌的显色培养基的研究[J].中国食品卫生杂志,2007, 19(6):520-523.Liu Z, Yu H, Xiao Q, et al. Study on an effective chromogenic medium for detection of Salmonella[J]. Chin J Food Hyg, 2007, 19(6):520-523.
[15]卢勉飞,蔡芷荷,吴清平,等.显色培养基快速检测沙门氏菌效果的研究[J].中国卫生检验杂志,2008,18(12):2618-2620.Lu MF, Cai ZH, Wu QP, et al. Study on rapid detection of Salmonella by chromogenic medium[J]. Chin J Health Inspect, 2008, 18(12):2618-2620.
[16]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 of different Salmonella and interfering bacteria[J]. Food Res Dev, 2012, 33(1):168-170
[17]朱海明,赖蔚苳,卢勉飞,等.显色培养基在检测食品中沙门菌的应用研究[J].中国热带医学,2007, 7(9):1548-1549.Zhu HM, Lai WD, et al. Application of chromogenicmedia in detection of Salmonellae in food[J]. China Trop Med, 2007, 7(9):1548-1549.
[18]陈丹霞,苏妙贞,梁颖思,等.沙门氏菌检测能力验证结果分析[J].食品安全质量检测学报,2018,9(23):6099-6100.Chen DX, Su MZ, Liang YS, et al. Analysis of verification results of Salmonella detection ability[J]. J Food Saf Qual, 2018,9(23):6099-6100.
[19]罗丽珠,陈碗娃,许小妹.能力验证中沙门氏菌的分离鉴定与血清分型[J].食品安全质量检测学报,2018,9(5):1117-1121.Luo LZ, Chen WW, Xu XM. Isolation, identification and serotyping of Salmonella in proficiency testing[J]. J Food Saf Qual, 2018, 9(5):1117-1121.
[20]王丽君,韩爱芝,杨玲,等.2017年沙门氏菌能力验证的结果与分析[J].食品安全质量检测学报,2018,9(7):1532-1533.Wang LJ, Han AZ, Yang L, et al. Results and analysis of 2017 Salmonella capacity verification[J]. J Food Saf Qual, 2018,9(7):1532-1533.