生鲜肉制品沙门氏菌分离鉴定过程中的
目的 对不同种类的生鲜肉制品进行沙门氏菌检验, 了解沙门氏菌分离鉴定过程中出现的干扰菌种类和特性。方法 对25份生鲜肉制品进行沙门氏菌的分离鉴定, 通过生化试验和全自动微生物鉴定分析系统对出现的可疑菌进行鉴定。结果 在分离鉴定过程中, 干扰菌同沙门氏菌初步生化试验结果相似, 可疑率为79.5%; 鉴定出的干扰菌有奇异变形杆菌、弗氏柠檬酸杆菌、拉氏普罗威登斯菌、温和气单胞菌、嗜水气单胞菌、铜绿假单胞菌、海藻希瓦菌。结论 沙门氏菌分离鉴定过程中存在大量无法通过初步生化排除的干扰菌, 可结合ONPG试验及O多价血清试验进行排除; 鉴定出的干扰菌均为条件致病菌, 需引起重视, 开展其致病性研究。
Objective To test Salmonella in different kinds of fresh meat products, so as to know more about the species and characteristics of interfering bacteria in the isolation and identification of Salmonella. Methods Twenty five fresh meat products were selected for the separation and identification of Salmonella. Through the biochemical tests and automatic identification of microbial analysis system, the suspicious bacteria were identified. Results In the identification process, the preliminary biochemical test results of interfering bacteria with Salmonella were similar, and the suspicious rate was 79.5%. The identified interfering bacteria were Proteus mirabilis, Citrobacter freundii, Providencia rustigianii, Aeromonas sobria, Aeromonas hydrophila, Pseudomonas aeruginosa and Shewanella algae. Conclusion A large number of suspicious bacteria can not be excluded in the isolation and identification of Salmonella, which can be excluded by combining with ONPG test and O multivalent serum test. Identified interfering bacteria are conditional treatment bacteria, which should be paid attention and pathogenicity studies should be carried out.
标题：生鲜肉制品沙门氏菌分离鉴定过程中的
英文标题：Interfering bacteria analysis in the isolation and identification of Salmonella in fresh meat products
作者：
陈楷 广州市食品检验所
林秀敏 广州市食品检验所
尹玮璐 广州市食品检验所
蒋佳希 广州市食品检验所
张彬彬 广州市食品检验所
肖剑 广州市食品检验所
中文关键词:生鲜肉制品,沙门氏菌,干扰菌,
英文关键词:fresh meat products,Salmonella,interfering bacteria,
发表日期：2016-12-20
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