3个厂家即用型Baird-Parker琼脂平板性能评测
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摘要
目的通过对3个厂家产品的性能评测,寻找最适宜的即用型Baird-Parker琼脂平板。方法对3个厂家的Baird-Parker琼脂平板分别进行产品外观、质量控制测试、金黄色葡萄球菌菌落形态、特征性反应和菌落计数5个方面的比较,选择适合实验室的产品。结果 3个厂家的Baird-Parke琼脂平板均符合GB4789.28-2013的质控要求,但A厂家产品不稳定首先排除,B和C厂家产品的主要区别表现在外观和菌落大小方面,综合考虑实验室最终选择B厂家产品供日常检验使用。结论不同厂家的培养基产品存在差异,运输过程中保存条件的变化也会导致产品性能方面发生变化,使用前应进行严格的筛选和质量控制。
Objective To find the most suitable read-to-use Baird-Parker agar plate by evaluating the performance of three manufacturers' products. Methods The Baird-Parker agar plates of three manufacturers were compared to select the most suitable product for the laboratory with five different aspects, including product appearance, quality control test, Staphylococcus aureus colony morphology, characteristic reaction and colony count. Results The Baird-Parke agar plates of the three manufacturers were conformed to the quality control requirements of GB4789.28-2013. The product of manufacturer A was firstly excluded because of instability. The main differences between plate B and plate C were in appearance and colony size, and finally the product of manufacturer B was selected for daily inspection. Conclusion There are differences in the culture medium products of different manufacturers, and the changes in the storage conditions during transportation will also lead to changes in product performance, so strict screening and quality control should be carried out before use.
Objective To find the most suitable read-to-use Baird-Parker agar plate by evaluating the performance of three manufacturers' products. Methods The Baird-Parker agar plates of three manufacturers were compared to select the most suitable product for the laboratory with five different aspects, including product appearance, quality control test, Staphylococcus aureus colony morphology, characteristic reaction and colony count. Results The Baird-Parke agar plates of the three manufacturers were conformed to the quality control requirements of GB4789.28-2013. The product of manufacturer A was firstly excluded because of instability. The main differences between plate B and plate C were in appearance and colony size, and finally the product of manufacturer B was selected for daily inspection. Conclusion There are differences in the culture medium products of different manufacturers, and the changes in the storage conditions during transportation will also lead to changes in product performance, so strict screening and quality control should be carried out before use.
引文
[1]陈菲菲,狄红霞,蓝乐夫.金黄色葡萄球菌重要毒力因子的功能及其抑制剂研究进展[J].科学通报,2013,58(36):3743-3752.Chen FF,Di HX,Lan LF.Research progress on the function of the important virulence factor of Staphylococcus aureus and its inhibitors[J].Chin Sci Bull,2013,58(36):3743-3752.
[2]管程程,于美美,高伟,等.金黄色葡萄球菌的致病和耐药机制研究进展[J].实验与检验医学,2017,35(1):1-4.Guan CC,Yu MM,Gao W,et al.Research progress on pathogenesis and drug resistance mechanisms of Staphylococcus aureus[J].Exp Lab Med,2017,35(1):1-4.
[3]许如苏,林彩华,孙霞,等.应用测试片快速检测食品中金黄色葡萄球菌的研究[J].食品研究与开发,2009,30(1):94-97.Xu RS,Lin CH,Sun X,et al.Study on quick detection of Staph.aureus in food by detective slip[J].Food Res Dev,2009,30(1):94-97.
[4]袁文常.金黄色葡萄球菌适应性耐药及MRSA耐药调控机制的研究[D].重庆:第三军医大学,2013.Yuan WC.Adaptive resistance and drug-resistance regulation in methicillin-resistant Staphylococcus aureus[D].Chongqing:Third Military Medical University,2013.
[5]于海瑶,骆海朋,任秀,等.Baird-Parker琼脂上被抑制的金黄色葡萄球菌的筛选与特征研究[J].中国食品卫生杂志,2017,29(1):51-55.Yu HY,Luo HP,Ren X,et al.Screening and characterization of Staphylococcus aureus inhibited by Baird-Parker agar[J].Chin J Food Hyg,2017,29(1):51-55.
[6]Janet EL,Curtis GD,Rosemund MB.Baird-parker agar[J].Progress Ind Microbiol,2003,37:400-403.
[7]陈褚建,林黎,沈丽.食品卫生微生物检验中培养基的质量控制浅谈[J].食品工程,2017,(2):1-2.Chen ZJ,Lin L,Shen L.Discussion on quality control of culture medium in food hygienic microbiology test[J].Food Eng,2017,(2):1-2.
[8]陈春茂.微生物实验室质量控制的影响因素及解决对策分析[J].临床合理用药杂志,2017,10(15):110-111.Chen CM.Analysis on the influencing factors of the quality control of microbiological laboratory and the countermeasures[J].Chin J Clin Rat Drug Use,2017,10(15):110-111.
[9]Gabriela NV,Paula MM,Anderson KY.Enumeration of coagulase and thermonuclease-positive Staphylococcus spp.in raw milk and fresh soft cheese:An evaluation of baird-parker agar,rabbit plasma fibrinogen agar and the petrifilm?staph express count system[J].Food Microbiol,2009,27(4):447-452.
[10]苏妙贞,曾晓琮,韩志杰,等.金黄色葡萄球菌定量检测中四种培养基的比较[J].食品安全导刊,2017,(21):139-140.Su MZ,Zeng XC,Xiao ZJ,et al.Comparison of four medium in the quantitative detection of Staphylococcus aureus[J].China Food Saf Mag,2017,(21):139-140.
[11]刘海卿,佘之蕴,陈丹玲,等.金黄色葡萄球菌三种定量检验方法的比较[J].食品研究与开发,2017,(13):113-115.Liu HQ,She ZY,Chen DL,et al.Comparison of three methods in the determination of the concentration of Staphylococcus aureus[J].Food Res Dev,2017,(13):113-115.
[12]蔡芷荷,卢勉飞,滕昆仑,等.金黄色葡萄球菌显色培养基检测效果评价[J].中国卫生检验杂志,2015,25(6):771-774,800.Cai ZH,Lu MF,Teng KL,et al.Evaluation of the detection effect of chromogenic medium of Staphylococcus aureus[J].Chin J Health Lab Technol,2015,25(6):771-774,800.
[13]GB4789.28-2013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].GB4789.28-2013 National food safety standard-Food microbiology test-Quality requirements of medium and reagents[S].
[14]GB4789.10-2016食品安全国家标准食品微生物学检验金黄色葡萄球菌检验[S].GB4789.10-2016 National food safety standard-Food microbiology test of Staphylococcus aureus[S].
[15]蔡双福,周芳梅,伍笑平.食品中金黄色葡萄球菌计数方法的比较研究[J].现代食品科技,2010,26(12):1409-1411.Cai SF,Zhou FM,Wu XP.Comparison of the counting methods for Staphylococcus aureus in food[J].Mod Food Sci Technol,2010,26(12):1409-1411.
[2]管程程,于美美,高伟,等.金黄色葡萄球菌的致病和耐药机制研究进展[J].实验与检验医学,2017,35(1):1-4.Guan CC,Yu MM,Gao W,et al.Research progress on pathogenesis and drug resistance mechanisms of Staphylococcus aureus[J].Exp Lab Med,2017,35(1):1-4.
[3]许如苏,林彩华,孙霞,等.应用测试片快速检测食品中金黄色葡萄球菌的研究[J].食品研究与开发,2009,30(1):94-97.Xu RS,Lin CH,Sun X,et al.Study on quick detection of Staph.aureus in food by detective slip[J].Food Res Dev,2009,30(1):94-97.
[4]袁文常.金黄色葡萄球菌适应性耐药及MRSA耐药调控机制的研究[D].重庆:第三军医大学,2013.Yuan WC.Adaptive resistance and drug-resistance regulation in methicillin-resistant Staphylococcus aureus[D].Chongqing:Third Military Medical University,2013.
[5]于海瑶,骆海朋,任秀,等.Baird-Parker琼脂上被抑制的金黄色葡萄球菌的筛选与特征研究[J].中国食品卫生杂志,2017,29(1):51-55.Yu HY,Luo HP,Ren X,et al.Screening and characterization of Staphylococcus aureus inhibited by Baird-Parker agar[J].Chin J Food Hyg,2017,29(1):51-55.
[6]Janet EL,Curtis GD,Rosemund MB.Baird-parker agar[J].Progress Ind Microbiol,2003,37:400-403.
[7]陈褚建,林黎,沈丽.食品卫生微生物检验中培养基的质量控制浅谈[J].食品工程,2017,(2):1-2.Chen ZJ,Lin L,Shen L.Discussion on quality control of culture medium in food hygienic microbiology test[J].Food Eng,2017,(2):1-2.
[8]陈春茂.微生物实验室质量控制的影响因素及解决对策分析[J].临床合理用药杂志,2017,10(15):110-111.Chen CM.Analysis on the influencing factors of the quality control of microbiological laboratory and the countermeasures[J].Chin J Clin Rat Drug Use,2017,10(15):110-111.
[9]Gabriela NV,Paula MM,Anderson KY.Enumeration of coagulase and thermonuclease-positive Staphylococcus spp.in raw milk and fresh soft cheese:An evaluation of baird-parker agar,rabbit plasma fibrinogen agar and the petrifilm?staph express count system[J].Food Microbiol,2009,27(4):447-452.
[10]苏妙贞,曾晓琮,韩志杰,等.金黄色葡萄球菌定量检测中四种培养基的比较[J].食品安全导刊,2017,(21):139-140.Su MZ,Zeng XC,Xiao ZJ,et al.Comparison of four medium in the quantitative detection of Staphylococcus aureus[J].China Food Saf Mag,2017,(21):139-140.
[11]刘海卿,佘之蕴,陈丹玲,等.金黄色葡萄球菌三种定量检验方法的比较[J].食品研究与开发,2017,(13):113-115.Liu HQ,She ZY,Chen DL,et al.Comparison of three methods in the determination of the concentration of Staphylococcus aureus[J].Food Res Dev,2017,(13):113-115.
[12]蔡芷荷,卢勉飞,滕昆仑,等.金黄色葡萄球菌显色培养基检测效果评价[J].中国卫生检验杂志,2015,25(6):771-774,800.Cai ZH,Lu MF,Teng KL,et al.Evaluation of the detection effect of chromogenic medium of Staphylococcus aureus[J].Chin J Health Lab Technol,2015,25(6):771-774,800.
[13]GB4789.28-2013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].GB4789.28-2013 National food safety standard-Food microbiology test-Quality requirements of medium and reagents[S].
[14]GB4789.10-2016食品安全国家标准食品微生物学检验金黄色葡萄球菌检验[S].GB4789.10-2016 National food safety standard-Food microbiology test of Staphylococcus aureus[S].
[15]蔡双福,周芳梅,伍笑平.食品中金黄色葡萄球菌计数方法的比较研究[J].现代食品科技,2010,26(12):1409-1411.Cai SF,Zhou FM,Wu XP.Comparison of the counting methods for Staphylococcus aureus in food[J].Mod Food Sci Technol,2010,26(12):1409-1411.