海产品中副溶血性弧菌定量检测方法的比较研究
Comparative Study of Procedures for Quantification of Vibrio parahaemolyticus in Seafoods.
作者信息
Peterson Eugene H
机构信息
Minneapolis Center for Microbiological Investigations, Food and Drug Administration, Minneapolis, Minnesota 55401.
出版信息
J Food Prot. 1979 Nov;42(11):852-854. doi: 10.4315/0362-028X-42.11.852.
A collaborative study was made comparing the efficacy of combinations of two broths and two agar media for recovery and quantification of Vibrio parahaemolyticus and Vibrio alginolyticus. Broths used in the study were Glucose Salt Teepol broth (GSTB) and Horie broth (HB); agars were Thiosulfate-Citrate-Bile Salts-Sucrose agar (TCBS) and water blue-alizarin-yellow agar (W B). Frozen shrimp samples seeded with high, medium and low concentrations of V. parahaemolyticus and medium concentrations of V. alginolyticus were used in this study. Results showed that in general all media using HB gave M PN values 10 times greater than combinations employing GSTB. The HB-WB combination gave V. parahaemolyticus recoveries 10-fold higher than the other media combinations tested.
开展了一项合作研究，比较两种肉汤和两种琼脂培养基组合对副溶血性弧菌和溶藻弧菌的回收及定量效果。该研究中使用的肉汤为葡萄糖盐聚氧乙烯醚肉汤（GSTB）和堀江肉汤（HB）；琼脂为硫代硫酸盐-柠檬酸盐-胆盐-蔗糖琼脂（TCBS）和水蓝-茜素黄琼脂（WB）。本研究使用了接种高、中、低浓度副溶血性弧菌以及中等浓度溶藻弧菌的冷冻虾样本。结果表明，总体而言，所有使用HB的培养基给出的MPN值比采用GSTB的组合高10倍。HB-WB组合对副溶血性弧菌的回收率比测试的其他培养基组合高10倍。
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