Feldsine Philip T, Lienau Andrew H, Leung Stephanie C, Mui Linda A, Humbert Florence, Bohnert Marylène, Mooijman Kirsten, Schulten Saskia, Veld Paul in't, Rollier Patricia, Leuschner Renata, Capps Katherine
BioControl Systems, Inc., 12822 SE 32nd St, Bellevue, WA 98005, USA.
J AOAC Int. 2003 Mar-Apr;86(2):275-95.
Three food types were analyzed for the presence of Salmonella by the AOAC culture method and by the International Organization for Standardization (ISO 6579:2002) culture method. Paired test portions of each food type were simultaneously analyzed by both methods. A total of 21 laboratories representing federal government agencies and private industry, in the United States and Europe, participated in this interlaboratory study. Foods were artificially contaminated with Salmonella and competing microflora if naturally contaminated sources were not available. No statistical differences (p < 0.05) were observed between the AOAC and ISO culture methods for fresh cheese and dried egg products. A statistically significant difference was observed for one of the 2 lots of poultry from the first trial. The poultry meat used in this run was radiation sterilized, artificially contaminated with Salmonella and competitive flora, and then lyophilized. A second trial was conducted with 2 separate lots of raw ground chicken that were naturally contaminated. The results from the second trial showed no statistical difference between the 2 culture methods. A third trial involving 4 laboratories was conducted on 2 separate lots of naturally contaminated raw poultry. Again, no statistically significant differences occurred. It is recommended that ISO 6579:2002 culture method for Salmonella be adopted Official First Action for the analysis of fresh cheese, fresh chilled and frozen poultry, and dried egg products.
采用美国公职分析化学师协会（AOAC）培养法和国际标准化组织（ISO 6579:2002）培养法，对三种食品类型进行沙门氏菌检测。每种食品类型的配对测试样本同时采用这两种方法进行分析。共有来自美国和欧洲联邦政府机构及私营企业的21个实验室参与了这项实验室间研究。若无法获取天然受污染的样本，则对食品进行人工污染，使其含有沙门氏菌和竞争性微生物群落。对于新鲜奶酪和干蛋制品，AOAC培养法和ISO培养法之间未观察到统计学差异（p < 0.05）。在第一次试验的两批家禽样本中，有一批观察到了统计学显著差异。此次试验所用的禽肉经过辐射灭菌处理，人工污染了沙门氏菌和竞争性菌群，然后进行冻干。第二次试验使用了两批单独的天然受污染的生碎鸡肉。第二次试验的结果表明，两种培养法之间没有统计学差异。第三次试验由4个实验室对两批单独的天然受污染的生禽肉进行检测。同样，未出现统计学显著差异。建议采用ISO 6579:2002沙门氏菌培养法作为新鲜奶酪、新鲜冷藏和冷冻家禽以及干蛋制品分析的官方首次行动方法。
