D'Aoust J-Y, Beckers H J, Boothroyd M, Mates A, McKEE C R, Moran A B, Sado P, Spain G E, Sperber W H, Vassiliadis P, Wagner D E, Wiberg C
Bureau of Microbial Hazards, Health Protection Branch, Health and Welfare Canada, Tunney's Pasture, Ottawa, Ontario, Canada K1A 0L2.
Rijksinstituut voor de Volksgezondheid, Antonie van Leeuwenhoeklaan 9, Postbus 1-3720 BA, Bilthoven, Netherlands.
J Food Prot. 1983 May;46(5):391-399. doi: 10.4315/0362-028X-46.5.391.
Twelve laboratories from 7 countries compared the productivity of refrigerated (72 h at 5 to 10°C) preenrichment and enrichment broth cultures with a standard cultural procedure for detection of Salmonella in 466 naturally contaminated low and high moisture foods. Refrigerated preenrichment and enrichment cultures identified 92.5 and 94.2% of contaminated samples, respectively. Variations in the ability of laboratories to successfully recover salmonellae under refrigeration test conditions were notable. Three laboratories found complete agreement between results by the standard and refrigeration test procedures and 5 additional laboratories reported >90% accuracy; lowest recovery rate for combined refrigeration results was 77%. Sensitivity of the refrigeration techniques was markedly greater with low than high moisture foods where the latter contributed all but two of the 62 false-negative results encountered in this study. Ability of individual laboratories to recover Salmonella from refrigerated preenrichment and enrichment broth cultures was not significantly different for given food categories. Productivity of paired enrichment-plating media differed widely with food type. Selective enrichment in tetrathionate brilliant green and plating on bismuth sulfite agar showed greatest sensitivity for isolation of Salmonella in high but not in low moisture foods where productivity of the 4 enrichment-plating conditions used in this study was comparable. Results on recoverability of Salmonella from refrigerated broth cultures concur with findings of an earlier comparative study and strongly support incorporation of this novel approach in standard cultural methods for detection of Salmonella in foods.
来自7个国家的12个实验室，将冷藏（5至10°C下72小时）预增菌和增菌肉汤培养物的检测效率，与一种标准培养程序进行了比较，该标准培养程序用于检测466份天然污染的低水分和高水分食品中的沙门氏菌。冷藏预增菌和增菌培养物分别鉴定出92.5%和94.2%的污染样本。在冷藏测试条件下，各实验室成功回收沙门氏菌的能力存在显著差异。三个实验室发现标准程序和冷藏测试程序的结果完全一致，另有五个实验室报告准确率>90%；冷藏综合结果的最低回收率为77%。对于低水分食品，冷藏技术的灵敏度明显高于高水分食品，在本研究中遇到的62个假阴性结果中，除两个外，其余均由高水分食品导致。对于特定食品类别，各实验室从冷藏预增菌和增菌肉汤培养物中回收沙门氏菌的能力没有显著差异。成对的增菌 - 平板培养基的效率因食品类型而异。在四硫磺酸盐煌绿中进行选择性增菌，并接种在亚硫酸铋琼脂上，对于高水分食品中沙门氏菌的分离显示出最高的灵敏度，但对于低水分食品则不然，本研究中使用的4种增菌 - 平板培养条件的效率相当。从冷藏肉汤培养物中回收沙门氏菌的结果与早期一项比较研究的结果一致，并有力地支持将这种新方法纳入食品中沙门氏菌检测的标准培养方法中。
