Hammack T S, Amaguaña R M, Andrews W H, Lerner I
US Food and Drug Administration, Center for Food Safety and Applied Nutrition, Washington, DC 20204, USA.
J AOAC Int. 2001 Jan-Feb;84(1):65-83.
Twenty-three laboratories participated in a collaborative study to compare the relative effectiveness of Rappaport-Vassiliadis (RV) medium incubated at 42 degrees C, selenite cystine (SC) broth (35 degrees C), and tetrathionate (TT) broth (35 and 43 degrees C) for recovery of Salmonella from the following foods with a low microbial load: dried egg yolk, dry active yeast, ground black pepper, guar gum, and instant nonfat dry milk. For dry active yeast, lauryl tryptose (LT) broth, incubated at 35 degrees C, was used instead of SC broth. All of the foods were artificially inoculated with single Salmonella serovars, that had been lyophilized before inoculation, at high and low target levels of 0.4 and 0.04 colony forming units/g food, respectively. For analysis of 870 test portions, representing all of the foods except yeast, 249 Salmonella-positive test portions were detected by RV medium, 265 by TT broth (43 degrees C), 268 by TT broth (35 degrees C), and 269 by SC broth (35 degrees C). For analysis of 225 test portions of yeast, 79 Salmonella-positive test portions were detected by RV medium, 79 by TT broth (43 degrees C), 84 by TT broth (35 degrees C), and 68 by LT broth (35 degrees C). RV medium was comparable to, or even more effective than, the other selective enrichments for recovery of Salmonella from all of the foods except guar gum. It is recommended that RV (42 degrees C) and TT (35 degrees C) be used with foods that have a low microbial load, except for guar gum for which SC (35 degrees C) and TT (35 degrees C) are recommended.
23个实验室参与了一项合作研究，以比较在42摄氏度下培养的拉帕波特-瓦西利亚迪斯（RV）培养基、亚硒酸盐胱氨酸（SC）肉汤（35摄氏度）和四硫磺酸盐（TT）肉汤（35和43摄氏度）从以下微生物负荷较低的食品中分离沙门氏菌的相对有效性：干蛋黄、活性干酵母、黑胡椒粉、瓜尔豆胶和速溶脱脂奶粉。对于活性干酵母，使用在35摄氏度下培养的月桂基色氨酸（LT）肉汤代替SC肉汤。所有食品均人工接种单一沙门氏菌血清型，接种前已冻干，目标水平分别为高和低，即每克食品0.4和0.04菌落形成单位。在对代表除酵母外所有食品的870个检测部分进行分析时，RV培养基检测到249个沙门氏菌阳性检测部分，TT肉汤（43摄氏度）检测到265个，TT肉汤（35摄氏度）检测到268个，SC肉汤（35摄氏度）检测到269个。在对225个酵母检测部分进行分析时，RV培养基检测到79个沙门氏菌阳性检测部分，TT肉汤（43摄氏度）检测到79个，TT肉汤（35摄氏度）检测到84个，LT肉汤（35摄氏度）检测到68个。除瓜尔豆胶外，在从所有食品中分离沙门氏菌方面，RV培养基与其他选择性增菌培养基相当，甚至更有效。建议对于微生物负荷较低的食品，使用RV（42摄氏度）和TT（35摄氏度），但瓜尔豆胶建议使用SC（35摄氏度）和TT（35摄氏度）。
