Silbernagel Karen, Jechorek Robert, Carver Charles, Barbour W Mark, Mrozinski Peter
rtech laboratories, PO Box 64101, St. Paul, MN 55164-0101, USA.
J AOAC Int. 2003 Nov-Dec;86(6):1149-59.
A multilaboratory study was conducted to compare the automated BAX System to the standard cultural methods for detection of Salmonella in selected foods. Five food types--frankfurters, raw ground beef, mozzarella cheese, raw frozen tilapia fish, and orange juice--at 3 inoculation levels, were analyzed by each method. A sixth food type, raw ground chicken, was tested using 3 naturally contaminated lots. A total of 16 laboratories representing government and industry participated. In this study, 1386 samples were analyzed, of which 1188 were paired samples and 198 were unpaired samples. Of the 1188 paired samples, 461 were positive by both methods and 404 were negative by both methods. Thirty-seven samples were positive by the BAX System but negative by the standard reference method, and 11 samples were positive by standard cultural method and negative by the BAX System. Of the 198 unpaired samples, 106 were positive by the BAX System and 60 were positive by the standard cultural method. A Chi square analysis of each of the 6 food types, at the 3 inoculation levels tested, was performed. For all foods, the BAX System demonstrated results comparable to those of the standard reference methods based on the Chi square results.
开展了一项多实验室研究，以比较自动化BAX系统与标准培养方法在检测特定食品中沙门氏菌方面的效果。每种方法都对五种食品类型——法兰克福香肠、生牛肉末、马苏里拉奶酪、冷冻罗非鱼生鱼片和橙汁——在3个接种水平下进行了分析。使用3个自然污染批次对第六种食品类型——生鸡肉末进行了检测。共有16个代表政府和行业的实验室参与其中。在这项研究中，共分析了1386个样本，其中1188个是配对样本，198个是非配对样本。在1188个配对样本中，两种方法均呈阳性的有461个，两种方法均呈阴性的有404个。有37个样本通过BAX系统检测呈阳性，但通过标准参考方法检测呈阴性，有11个样本通过标准培养方法检测呈阳性，但通过BAX系统检测呈阴性。对所检测的3个接种水平下的6种食品类型分别进行了卡方分析。对于所有食品，基于卡方分析结果，BAX系统的检测结果与标准参考方法相当。
