Duffy G, Kilbride B, Sheridan J J, Blair I S, McDowell D A
The National Food Centre, Teagasc, Dublin 15, Ireland.
J Appl Microbiol. 2000 Oct;89(4):587-94. doi: 10.1046/j.1365-2672.2000.01151.x.
A direct staining technique was investigated for the detection of viable Salmonella in fresh and processed meats. The technique involved overnight enrichment in BPW, extraction of Salmonella cells onto a polycarbonate membrane, followed by detection of the pathogen using anti-Salmonella monoclonal antibody coupled with an antibody linked-fluorescent stain (Texas Red) and a viability stain (Sytox Green). The technique was applied to the detection of Salm. enteritidis inoculated into broth culture or minced beef and then subjected to a variety of stresses including freezing (- 20 degrees C), heating (2 or 4 min at 56.9 degrees C), low pH (5 or 3.5) or high salt (2 or 4%). The correlation between traditional plate counts and the rapid count varied widely (r2 = 0.98-0.03), depending on the type and level of stress applied to the cells. The reason for the disparity in results obtained, and the potential application of the method as a diagnostic tool, are discussed.
研究了一种直接染色技术，用于检测新鲜和加工肉类中的活沙门氏菌。该技术包括在缓冲蛋白胨水中过夜增菌，将沙门氏菌细胞提取到聚碳酸酯膜上，然后使用抗沙门氏菌单克隆抗体结合抗体连接荧光染料（德克萨斯红）和活菌染料（SYTOX绿）来检测病原体。该技术应用于检测接种到肉汤培养物或碎牛肉中的肠炎沙门氏菌，然后使其经受各种应激，包括冷冻（-20℃）、加热（56.9℃下2或4分钟）、低pH值（5或3.5）或高盐（2或4%）。传统平板计数与快速计数之间的相关性差异很大（r2 = 0.98 - 0.03），这取决于施加于细胞的应激类型和水平。文中讨论了所得结果存在差异的原因以及该方法作为诊断工具的潜在应用。
