Silbernagel K M, Lindberg K G
rtech laboratories, Arden Hills, MN 55164, USA.
J AOAC Int. 2001 Sep-Oct;84(5):1431-43.
A rehydratable dry-film plating method for Staphylococcus aureus in foods, the 3M Petrifilm Rapid S. aureus Count Plate method, was compared with AOAC Official Method 975.55 (Staphylococcus aureus in Foods). Nine foods-instant nonfat dried milk, dry seasoned vegetable coating, frozen hash browns, frozen cooked chicken patty, frozen ground raw pork, shredded cheddar cheese, fresh green beans, pasta filled with beef and cheese, and egg custard-were analyzed for S. aureus by 13 collaborating laboratories. For each food tested, the collaborators received 8 blind test samples consisting of a control sample and 3 levels of inoculated test sample, each in duplicate. The mean log counts for the methods were comparable for pasta filled with beef and cheese; frozen hash browns; cooked chicken patty; egg custard; frozen ground raw pork; and instant nonfat dried milk. The repeatability and reproducibility variances of the Petrifilm Rapid S. aureus Count Plate method were similar to those of the standard method.
对食品中金黄色葡萄球菌的一种可复水干膜平板计数法，即3M Petrifilm快速金黄色葡萄球菌计数平板法，与美国官方分析化学师协会（AOAC）的官方方法975.55（食品中的金黄色葡萄球菌）进行了比较。13个合作实验室对9种食品——速溶脱脂奶粉、干制调味蔬菜涂层、冷冻薯饼、冷冻熟鸡肉饼、冷冻生猪肉末、切达干酪丝、新鲜四季豆、牛肉奶酪馅意大利面和蛋奶糊——中的金黄色葡萄球菌进行了分析。对于每种测试食品，合作者收到8个盲测样品，包括1个对照样品和3个不同接种水平的测试样品，每个样品一式两份。对于牛肉奶酪馅意大利面、冷冻薯饼、熟鸡肉饼、蛋奶糊、冷冻生猪肉末和速溶脱脂奶粉，两种方法的平均对数计数相当。Petrifilm快速金黄色葡萄球菌计数平板法的重复性和再现性方差与标准方法相似。
