Golden D A, Brackett R E, Beuchat L R
Department of Food Science and Technology, University of Georgia, Griffin 30223-1797.
Int J Food Microbiol. 1990 Mar;10(2):143-55. doi: 10.1016/0168-1605(90)90062-a.
Studies were done to evaluate 14 direct plating media for their suitability to recover Listeria monocytogenes strain Scott A from pasteurized whole milk, chocolate ice cream mix, Brie cheese and raw cabbage. Healthy cells were inoculated into foods to achieve viable populations of 10(2), 10(4), or 10(6) cells/ml(g). Bind's Acriflavine Agar, Trypaflavine Nalidixic Acid Serum Agar, Listeria Transport Enrichment Agar, Doyle and Schoeni Selective Enrichment Agar (DSSEA) and Modified DSSEA were not suitable for recovering L. monocytogenes from milk and Brie cheese and were therefore not evaluated as direct plating media for recovering the organism from ice cream mix and cabbage. McBride Listeria Agar (MLA), Gum Base Nalidixic Acid Tryptone Soya Agar (GBNTSA), Modified Despierres Agar (MDA) and Modified MLA (MMLA) performed best for recovering all inoculum populations from milk and ice cream mix. Enumeration of L. monocytogenes on several test media was complicated by the growth of large numbers of background microflora present in cabbage and Brie cheese, especially at the lowest test inoculum (10(2)/g). Generally, complete recovery of L. monocytogenes from Brie cheese and cabbage was attained on media when the inoculum population was greater than or equal to 10(4) cells/g. For Brie cheese, MLA, MDA, MMLA and Dominguez Rodriguez Isolation Agar were superior for recovering L. monocytogenes, while GBNTSA, DLEA, MDA and MMLA were best for recovering the organism from cabbage. Results of this experiment indicate that direct-plating procedures, without prior enrichment, can successfully be utilized for recovering L. monocytogenes from foods such as pasteurized milk and ice cream mix which contain low populations of background microflora. However, recovery of L. monocytogenes from foods such as raw cabbage and Brie cheese, which contain high populations of other microorganisms, was not satisfactory using the direct-plating procedures evaluated in this investigation.
开展了多项研究,以评估14种直接平板培养基从巴氏杀菌全脂牛奶、巧克力冰淇淋混合料、布里干酪和生卷心菜中分离出单核细胞增生李斯特菌斯科特A菌株的适用性。将健康细胞接种到食品中,使活菌数达到每毫升(克)10²、10⁴或10⁶个细胞。Bind氏吖啶黄素琼脂、曲帕黄素萘啶酸血清琼脂、李斯特菌转运增菌琼脂、多伊尔和舍尼选择性增菌琼脂(DSSEA)以及改良DSSEA不适合从牛奶和布里干酪中分离单核细胞增生李斯特菌,因此未被评估为从冰淇淋混合料和卷心菜中分离该菌的直接平板培养基。麦克布赖德李斯特菌琼脂(MLA)、胶基萘啶酸胰蛋白胨大豆琼脂(GBNTSA)、改良德斯皮埃尔琼脂(MDA)和改良MLA(MMLA)在从牛奶和冰淇淋混合料中分离所有接种菌量方面表现最佳。由于卷心菜和布里干酪中存在大量背景微生物生长,尤其是在最低测试接种量(10²/g)时,在几种测试培养基上对单核细胞增生李斯特菌进行计数变得复杂。一般来说,当接种菌量大于或等于10⁴个细胞/克时,在培养基上可从布里干酪和卷心菜中完全分离出单核细胞增生李斯特菌。对于布里干酪,MLA、MDA、MMLA和多明格斯·罗德里格斯分离琼脂在分离单核细胞增生李斯特菌方面表现优异,而GBNTSA、DLEA、MDA和MMLA在从卷心菜中分离该菌方面表现最佳。本实验结果表明,无需预先增菌的直接平板接种程序可成功用于从背景微生物数量较少的食品(如巴氏杀菌牛奶和冰淇淋混合料)中分离单核细胞增生李斯特菌。然而,使用本研究中评估的直接平板接种程序,从其他微生物数量较多的食品(如生卷心菜和布里干酪)中分离单核细胞增生李斯特菌的效果并不理想。