三种检测冷藏或冷冻肉中弯曲杆菌属方法的比较。
Comparison of three methods for detecting Campylobacter spp. in chilled or frozen meat.
作者信息
Paulsen Peter, Kanzler Peter, Hilbert Friederike, Mayrhofer Sigrid, Baumgartner Susanne, Smulders Frans J M
机构信息
Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health and Food Science, University of Veterinary Medicine Vienna, Veterinaerplatz 1, A 1210 Vienna, Austria.
出版信息
Int J Food Microbiol. 2005 Aug 25;103(2):229-33. doi: 10.1016/j.ijfoodmicro.2004.12.022.
There is a demand from the meat industry as well as from public health authorities for a simple and rapid detection method for thermophilic Campylobacter spp. from food. Hence, we compared different isolation procedures for their usefulness for this purpose. Bolton enrichment medium without blood, incubated statically in stomacher bags in microaerophilic atmosphere, detected more samples positive for thermophilic Campylobacter spp. than did Preston enrichment broth in bottles with small headspace and tight caps, incubated in aerobic atmosphere. Use of an automated antigen detection system to identify enrichment cultures positive for Campylobacter spp. was as sensitive as selective agars, and reduced the detection time by 24 h. Campylobacter spp. were recovered from 18.4% of the 461 samples tested. The prevalence was highest in refrigerated poultry meat (52% of the 80 samples tested) and poultry offal (41% of the 44 samples tested).
肉类行业以及公共卫生当局都需要一种简单快速的方法来检测食品中的嗜热弯曲杆菌属。因此，我们比较了不同的分离程序在此方面的实用性。不含血液的博尔顿增菌培养基，在微需氧环境下于均质袋中静态培养，比在小顶空和密封瓶盖的瓶中于需氧环境下培养的普雷斯顿增菌肉汤检测出更多嗜热弯曲杆菌属阳性样本。使用自动抗原检测系统鉴定弯曲杆菌属阳性增菌培养物与选择性琼脂一样灵敏，且检测时间缩短了24小时。在所检测的461个样本中，18.4%检测出弯曲杆菌属。冷藏禽肉（所检测的80个样本中的52%）和禽内脏（所检测的44个样本中的41%）的患病率最高。
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