食源性沙门菌的分离鉴定及血清分型能力验证
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摘要
目的验证本实验室在国家食品安全风险监测中检测沙门菌的能力及实验室的质量控制水平。方法按照考核方作业指导书对实验样品进行前处理,参照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》进行沙门菌的检验,将全自动微生物生化鉴定仪鉴定为沙门菌的阳性菌株进行血清学鉴定和分型。结果 1号和3号样品在沙门氏+菌显色平板等3种选择性分离平板上均长出典型沙门菌特征的菌落,2号样品在3种分离平板上均无菌落生长;1号和3号样品中的可疑菌落经生化鉴定后结果与阳性对照菌株的一致,均符合沙门菌典型的生化反应特征;通过对可疑沙门菌进行血清分型,1号样品血清鉴定结果为肯塔基沙门菌,3号样品血清鉴定结果为鼠伤寒沙门菌,2号样品中未检出沙门菌。3个样品的能力验证结果与考核方一致,本实验室取得满意结果。结论参加能力验证是提高检验检测机构实验室质量控制最有效的手段之一,通过参加本次能力验证,能有效提高本实验室出具检测数据的准确性和可靠性,同时也能有效提升本实验室从事食品检验的能力和质控水平。
[Objective]To verify the capacity for Salmonella detection and laboratory quality control in national food safety risk monitoring project of China of the laboratory. [Methods] The experimental samples were processed in accordance with the requirements of operation instruction. The detection was performed according to the GB 4789.4-2016 of National food safety standard-Food microbiological examination-Examination of Salmonella. The positive strains of Salmonella identified by automatic microbiological biochemical assay were analyzed for serological identification and classification.[Results]In sample 1 and sample3, the typical salmonella colonies were grown on three selective separation plates, such as Salmonella + colouration flat plate.There was no colony growth on these separation plates in sample 2. After biochemical identification, the results of the suspicious colonies of sample 1 and sample 3 were consistent with those of the positive control strains, and were consistent with the typical biochemical characteristics of Salmonella. By serotypying on suspected salmonella, sample 1 was identified as Salmonella Kentucky, sample 3 was identified as Salmonella typhimurium, and sample 2 was not detected any Salmonella. The results of the three samples were satisfactory, which were consistent with the organizer's results.[Conclusion] Participating in capacity verification is one of the most effective means to improve laboratory quality control. Through this proficiency verification, the accuracy and reliability of the test data issued by our laboratory are effectively improved, and the ability and quality control level of the laboratory to conduct food inspection are also effectively improved.
[Objective]To verify the capacity for Salmonella detection and laboratory quality control in national food safety risk monitoring project of China of the laboratory. [Methods] The experimental samples were processed in accordance with the requirements of operation instruction. The detection was performed according to the GB 4789.4-2016 of National food safety standard-Food microbiological examination-Examination of Salmonella. The positive strains of Salmonella identified by automatic microbiological biochemical assay were analyzed for serological identification and classification.[Results]In sample 1 and sample3, the typical salmonella colonies were grown on three selective separation plates, such as Salmonella + colouration flat plate.There was no colony growth on these separation plates in sample 2. After biochemical identification, the results of the suspicious colonies of sample 1 and sample 3 were consistent with those of the positive control strains, and were consistent with the typical biochemical characteristics of Salmonella. By serotypying on suspected salmonella, sample 1 was identified as Salmonella Kentucky, sample 3 was identified as Salmonella typhimurium, and sample 2 was not detected any Salmonella. The results of the three samples were satisfactory, which were consistent with the organizer's results.[Conclusion] Participating in capacity verification is one of the most effective means to improve laboratory quality control. Through this proficiency verification, the accuracy and reliability of the test data issued by our laboratory are effectively improved, and the ability and quality control level of the laboratory to conduct food inspection are also effectively improved.
引文
[1]王学硕,崔生辉,邢书霞,等.餐饮食品中沙门氏菌的危害分析、污染调查与防控[J].中国药事,2013,27(9):974-979.
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[6]中华人民共和国卫生部,中国国家标准化管理委员会.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:GB 4789.28-2013[S].北京:中国标准出版社,2004:1-41.
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[8]席静,张思群,刘静宇,等.论能力验证活动对实验室能力建设的作用和意义[J].中国卫生检验杂志,2011,21(6):1576-1578.
[9]杨宝庆,牛桓彩.食品微生物检测能力验证结果分析[J].中国卫生检验杂志,2016,26(11):1604-1606.
[10]梁德媚,许学斌,王传芳,等.上海市肉鸽沙门氏菌的分子鉴定及流行血清型和耐药性分析[J].中国畜牧兽医,2016,43(12):3322-3328.
[11]VLAHOVIC K,MATICA B,BATA I,et al. Campylobacter,salmonella and chlamydia in free-living birds of Croatia[J]. Eur J Wildlife Res,2004,50(3):127-132.
[12]ZHANG J,JIN H,HU J,et al. Serovars and antimicrobial resistance of non-typhoidal Salmonella from human patients in Shanghai,China,2006-2010[J]. Epidemiol Infect,2014,142(4):826-832.
[13]许学斌,顾宝柯,杨兰萍,等.5种沙门菌分离培养基的应用和比较[J].中国卫生检验杂志,2005,15(7):773-778.
[14]陈茂义,胡婕,刘建昭,等.科玛嘉显色培养基和XLD、SS、HE分离食品中沙门菌效果比较[J].公共卫生与预防医学,2008,19(4):12-14.
[15]翟平平,吴鑫,刘德,等.奶粉样品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(7):1518-1523.
[16]史晓娟,马建敏,孙丽莉,等.食源性沙门氏菌鉴定和血清分型能力验证[J].食品安全质量检测学报,2018,9(7):1534-1537.
[17]SOLER-GARC魱A魣A,DE JES譆S AJ,TAYLOR K,et al. Differentiation of Salmonella strains from the SARA,SARB and SARC reference collections by using three genes PCR-RFLP and the 2100 Agilent Bioanalyzer[J]. Front Microbiol,2014:417[2018-11-27].http://med.wangfangdata.com.cn/Paper Detail/Periodical Paper_PM 25157247.DOI:10.3389/fmicb.2014.00417.
[18]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):1529-1533.
[19]方婷子,史贤明,施春雷.沙门氏菌血清型快速PCR鉴定方法的建立[J].中国食品学报,2017,17(2):212-219.
[20]李可,方莹,张晓峰,等.沙门氏菌的血清分型及分子鉴定研究进展[J].食品安全质量检测学报,2016,7(10):3947-3951.
[21]陈玲,张菊梅,杨小鹃,等.沙门氏菌分型研究进展[J].微生物学通报,2016,43(3):648-654.
[22]刘慧玲,万志刚,洪小柳,等.进出口食品中不同血清型沙门氏菌PFGE和MLST分型比较研究[J].食品安全质量检测学报,2014,5(11):3454-3461.
[2]罗丽珠,陈婉娃,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.
[3]王娟,郑增忍,王玉东,等.市售禽肉产品中沙门氏菌污染状况调查[J].中国动物检疫,2010,27(7):50-55.
[4]中国合格评定国家认可委员会.能力验证规则:CNAS-RL02[S/OL].(2016-04-19)[2018-11-27].http://www.cans.crg.cn/fwzl/nlyzzl/nlyzx gzcyzl/875650.shtml.
[5]舒鹃娟,张伟冲,袁峰,等.食品微生物的检测能力验证[J].上海预防医学,2014,26(3):154-157.
[6]中华人民共和国卫生部,中国国家标准化管理委员会.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:GB 4789.28-2013[S].北京:中国标准出版社,2004:1-41.
[7]中华人民共和国国家质量监督检验检疫局,中国国家标准化管理委员会.食品安全国家标准食品微生物学检验沙门氏菌检验:GB 4789.4-2016[S].北京:中国质检出版社,2016:1-28.
[8]席静,张思群,刘静宇,等.论能力验证活动对实验室能力建设的作用和意义[J].中国卫生检验杂志,2011,21(6):1576-1578.
[9]杨宝庆,牛桓彩.食品微生物检测能力验证结果分析[J].中国卫生检验杂志,2016,26(11):1604-1606.
[10]梁德媚,许学斌,王传芳,等.上海市肉鸽沙门氏菌的分子鉴定及流行血清型和耐药性分析[J].中国畜牧兽医,2016,43(12):3322-3328.
[11]VLAHOVIC K,MATICA B,BATA I,et al. Campylobacter,salmonella and chlamydia in free-living birds of Croatia[J]. Eur J Wildlife Res,2004,50(3):127-132.
[12]ZHANG J,JIN H,HU J,et al. Serovars and antimicrobial resistance of non-typhoidal Salmonella from human patients in Shanghai,China,2006-2010[J]. Epidemiol Infect,2014,142(4):826-832.
[13]许学斌,顾宝柯,杨兰萍,等.5种沙门菌分离培养基的应用和比较[J].中国卫生检验杂志,2005,15(7):773-778.
[14]陈茂义,胡婕,刘建昭,等.科玛嘉显色培养基和XLD、SS、HE分离食品中沙门菌效果比较[J].公共卫生与预防医学,2008,19(4):12-14.
[15]翟平平,吴鑫,刘德,等.奶粉样品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(7):1518-1523.
[16]史晓娟,马建敏,孙丽莉,等.食源性沙门氏菌鉴定和血清分型能力验证[J].食品安全质量检测学报,2018,9(7):1534-1537.
[17]SOLER-GARC魱A魣A,DE JES譆S AJ,TAYLOR K,et al. Differentiation of Salmonella strains from the SARA,SARB and SARC reference collections by using three genes PCR-RFLP and the 2100 Agilent Bioanalyzer[J]. Front Microbiol,2014:417[2018-11-27].http://med.wangfangdata.com.cn/Paper Detail/Periodical Paper_PM 25157247.DOI:10.3389/fmicb.2014.00417.
[18]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):1529-1533.
[19]方婷子,史贤明,施春雷.沙门氏菌血清型快速PCR鉴定方法的建立[J].中国食品学报,2017,17(2):212-219.
[20]李可,方莹,张晓峰,等.沙门氏菌的血清分型及分子鉴定研究进展[J].食品安全质量检测学报,2016,7(10):3947-3951.
[21]陈玲,张菊梅,杨小鹃,等.沙门氏菌分型研究进展[J].微生物学通报,2016,43(3):648-654.
[22]刘慧玲,万志刚,洪小柳,等.进出口食品中不同血清型沙门氏菌PFGE和MLST分型比较研究[J].食品安全质量检测学报,2014,5(11):3454-3461.