Kamisaki-Horikoshi Naoko, Okada Yukio, Takeshita Kazuko, Takada Makoto, Kawamoto Shinichi, Kawasaki Susumu
PRIMA Meat Packers Ltd, 635 Nakamukaihara, Tsuchiura, Ibaraki 300-0841, Japan.
National Agriculture and Food Research Organization, Food Research Institute, Food Hygiene Laboratory, Kannondai-2-1-12, Tsukuba 305-8642, Japan.
J AOAC Int. 2017 Mar 1;100(2):470-473. doi: 10.5740/jaoacint.16-0297. Epub 2016 Dec 15.
In 2009, the enrichment broth TA10 was released for simultaneous recovery of Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7. This medium was compared with other Salmonella enrichment broths [lactose (LAC) broth, buffered peptone water (BPW), and universal pre-enrichment (UP) broth] for the recovery of heat- and freeze-injured Salmonella spp. in beef by the conventional culture method. There was a significant difference between TA10 and LAC enrichment broths for detecting injured Salmonella spp. In this study, the International Organization for Standardization Listeria pre-enrichment broth (Half-Fraser/Fraser) was compared with TA10 broth for the recovery of L. monocytogenes from ground beef. Ground beef samples were contaminated with single Listeria serovars at levels of 0.096 to 0.001 most probable number/g. Twenty 25 g test portions of the contaminated ground beef were pre-enriched in each broth, and the ISO-11290-1 Listeria official isolation protocol was used thereafter. There was a significant difference between TA10 broth (48 h) and Half-Fraser/Fraser broth (72 h) in the recovery of L. monocytogenes. In addition, the incubation time for TA10 broth was shorter than for Half-Fraser/Fraser broth. The results indicate that TA10 broth should be used instead of Half-Fraser/Fraser broth for analysis of beef that may be contaminated with very low levels of L. monocytogenes.
2009年，富集肉汤TA10被用于同时回收沙门氏菌属、单核细胞增生李斯特菌和大肠杆菌O157:H7。通过传统培养方法，将该培养基与其他沙门氏菌富集肉汤[乳糖（LAC）肉汤、缓冲蛋白胨水（BPW）和通用预富集（UP）肉汤]进行比较，以回收牛肉中热损伤和冻损伤的沙门氏菌属。在检测损伤的沙门氏菌属方面，TA10和LAC富集肉汤之间存在显著差异。在本研究中，将国际标准化组织李斯特菌预富集肉汤（Half-Fraser/Fraser）与TA10肉汤进行比较，以从碎牛肉中回收单核细胞增生李斯特菌。碎牛肉样品被单一李斯特菌血清型污染，污染水平为0.096至0.001最可能数/克。将20个25克受污染碎牛肉的测试部分在每种肉汤中进行预富集，随后使用ISO-11290-1李斯特菌官方分离方案。在回收单核细胞增生李斯特菌方面，TA10肉汤（48小时）和Half-Fraser/Fraser肉汤（72小时）之间存在显著差异。此外，TA10肉汤的培养时间比Half-Fraser/Fraser肉汤短。结果表明，在分析可能被极低水平单核细胞增生李斯特菌污染的牛肉时，应使用TA10肉汤而非Half-Fraser/Fraser肉汤。
