奶粉中金黄色葡萄球菌标准样品的均匀性和稳定性研究
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摘要
对人工制备的奶粉中金黄色葡萄球菌标准样品进行均匀性和不同储存条件下稳定性的实验研究。奶粉中高密度菌体和低密度菌体标准样品的均匀性统计学结果变异小,均匀性良好;两种密度菌体在-80℃保存半年后,活菌数没有显著变化,符合稳定性统计学要求,提高保存温度之后,低密度菌体标准样品可以在-20℃下保存半年以上,而高密度菌体标准样品的活菌数在-20℃下保存40 d后开始下降,直到70 d后达到稳定,继续提高保存温度,高密度菌体标准样品在4℃下保存稳定性较差,而低密度菌体标准样品在4℃可以稳定7 d。综上所述,低密度菌体的奶粉中金黄色葡萄球菌标准样品可以满足实验室质量控制和方法验证的基本需求,保障量值准确统一,保证检测结果的有效性、可比性及国际国内互认度。
A group of standard reference material( SRM) candidates of high and low-level of staphylococcus aureus in milk powder was developed for the quality control and method validation in laboratory. The homogeneity and stability of the SRM candidates were investigated.The homogeneity statistical results of small variation demonstrated good uniformity of both high and low-level bacteria SRM candidates.The long-term stability investigation results showed that the numbers of living bacteria of both high and low-level were stable over 6 months under-80 ℃,and if the storage temperature was increased to-20 ℃,the low-level SRM could keep stable for 6 months,but the high-level bacteria SRM's living number declined from 40 days and reached a plateau at70 days.Then,if the storage temperature was further increased to 4 ℃,the living number of the high-level SRM decreased dramatically in 2 days while the low-level SRM could keep stable for 7 days which is adequate for the sample delivery by using cold chain transportation.In conclusion,the low-level SRM of staphylococcus aureus in milk powder SRM candidate would be used in laboratory quality control and method validation for the promotion of the validity and comparability of the test results,and the domestic and international mutual recognition.
A group of standard reference material( SRM) candidates of high and low-level of staphylococcus aureus in milk powder was developed for the quality control and method validation in laboratory. The homogeneity and stability of the SRM candidates were investigated.The homogeneity statistical results of small variation demonstrated good uniformity of both high and low-level bacteria SRM candidates.The long-term stability investigation results showed that the numbers of living bacteria of both high and low-level were stable over 6 months under-80 ℃,and if the storage temperature was increased to-20 ℃,the low-level SRM could keep stable for 6 months,but the high-level bacteria SRM's living number declined from 40 days and reached a plateau at70 days.Then,if the storage temperature was further increased to 4 ℃,the living number of the high-level SRM decreased dramatically in 2 days while the low-level SRM could keep stable for 7 days which is adequate for the sample delivery by using cold chain transportation.In conclusion,the low-level SRM of staphylococcus aureus in milk powder SRM candidate would be used in laboratory quality control and method validation for the promotion of the validity and comparability of the test results,and the domestic and international mutual recognition.
引文
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[2]陈钰,程义斌,孟凡敏,等.国内外标准样品发展现况[J].环境卫生学杂志,2017,7(2):156-163.
[3]萨日娜.一起由金黄色葡萄球菌引起的奶粉食物中毒[J].中国卫生检验杂志,2005,15(5):636.
[4]李琳,黄金海,赵耕,等.葡萄球菌肠毒素基因分型PCR检测技术的研究[J].食品科学,2008,29(7):340-344.
[5]国家卫生和计划生育委员会.食品安全国家标准:食品中致病菌限量:GB 29921—2013[S].北京:中国标准出版社,2013.
[6]中华人民共和国卫生部.食品安全国家标准:微生物学检验乳与乳制品检验:GB 4789.18—2010[S].北京:中国标准出版社,2010.
[7]中华人民共和国卫生部.食品安全国家标准:婴儿配方食品:GB 10765—2010[S].北京:中国标准出版社,2010.
[8]薛蕾,隋志伟,张玲,等.金黄色葡萄球菌标准物质的研制[J].食品科学,2015,8(36):44-48.
[9]中华人民共和国卫生部.食品微生物学检验:金黄色葡萄球菌检验:GB 4789.10—2016[S].北京:中国标准出版社,2016.
[10]林云.双歧杆菌冻干保护剂条件的研究[J].饲料研究,2002,(6):4-7.
[11]孙鹏,赵国芬,李靖波,等.植物乳杆菌P8微囊化的初步研究[J].饲料工业,2012,(7):42-44.
[12]国家质量监督检验检疫总局.标准样品定值的通用原则及统计学原理:JJF 1343—2012[S].北京:中国质检出版社,2012.
[13]卢行安,郑江,曹志军,等.微生物能力验证样品均匀性试验的研究[J].中国微生态学杂志,2003,15(1):33-34.
[14]FEARN T,THOMPSON M. A new test for ‘sufficient homogeneity’[J].Analyst,2001,126(8):1 414-1 417.
[15]国家质量监督检验检疫总局.一级标准样品:JJG1006—1994[S].北京:中国标准出版社,1994.
[16]刘刚,李妍,许丽.一种特异性检测单增李斯特菌的质粒DNA标准物质[J].化学试剂,2016,38(7):664-668.