海产品致病菌检测考核样品的制备研究
目的 结合我国现行食品卫生标准, 探索优化海产品致病菌检测考核样品的制备方法, 并检验样品的均匀性与稳定性。方法 以海虾酱为主要基质, 添加目标菌后制成人工污染样品, 通过样品的均匀性与稳定性研究, 优化样品中各基质的组分来配制出合格的质控考核样品。结果 海虾酱中加入枸橼酸钠、吐温-80、氟康唑等介质, 在一定的pH值条件下, 目标菌在样品中可以均匀分布, 将样品密封储存5~22 ℃环境中下, 14 d后样品外观无明显变化, 目标菌可以正常检出且无其他致病菌的生长, 样品均匀性、稳定性均满足考核样的使用要求。结论 建立的海产品致病菌检测质控考核样品的制备方法与程序有效, 适用于考核与评估实验室的检测能力, 可以为构建复杂的微生物能力验证样品奠定基础、搭建平台。
Objective To combine the current food hygiene standards in China, explore and optimize the preparation method of the detection samples for the detection of pathogenic bacteria in seafood, and test the uniformity and stability of the samples. Methods Using shrimp paste as the main substrate, artificial contaminated samples were prepared by adding target bacteria. Through the study of uniformity and stability of samples, the components of each substrate in the samples were optimized to prepare qualified quality control samples. Results Sodium citrate, tween-80, fluconazole and other media were added into shrimp paste. Under certain pH value, the target bacteria could be evenly distributed in the samples. The samples were sealed and stored at 5?22 ℃, and the appearance of the samples did not change significantly after 14 d, the target bacteria could be detected normally without the growth of other pathogenic bacteria, and the uniformity and stability of the samples met the application requirements of the tested samples. Conclusion The established preparation method and procedure of the quality control sample for the detection of pathogenic bacteria of seafood are effective, and are suitable for the testing ability of the assessment and evaluation laboratory, and can lay a foundation and build a platform for constructing complex microbial ability verification samples.
标题：海产品致病菌检测考核样品的制备研究
英文标题：Preparation of comparison samples for detection of pathogenic bacteria in seafood
作者：
周勇 广州市干部疗养院
罗建波 广东省疾病预防控制中心
陈文胜 广东省疾病预防控制中心
谭慧嘉 广东省疾病预防控制中心
中文关键词:海产品,致病菌,质控考核样品,
英文关键词:seafood,pathogen,quality control examination sample,
发表日期：2019-04-29
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