食品中金黄色葡萄球菌计数精度的协作研究。

Collaborative study on the precision of the enumeration of Staphylococcus aureus in food.

作者信息

Beckers H J, Tips P D, Pateer P M

出版信息

Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med. 1987 Apr;184(1):71-7.

Abstract

In order to compare the precision of the enumeration of Staphylococcus aureus in food with egg yolk tellurite glycine pyruvate agar (ETGP-agar) and with rabbit plasma fibrinogen agar (RPF-agar), a collaborative study was carried out in which 23 laboratories participated. In this study each laboratory examined an identical series of 10 samples of ice cream, artificially contaminated with S. aureus and other Gram-positive cocci at roughly 10(4) per ml. The variations between the participating laboratories were smaller with RPF-agar than with ETGP-agar. The average values of the standard deviations were 0.10 and 0.13 log-units respectively. Laboratory specific errors were limited to 0.15 log-units with both media. For RPF-agar repeatability (r) was 0.26 (in log-units) and reproducibility (R) was 0.31 and for ETGP-agar r was 0.37 and R was 0.39. It is concluded that variations in S. aureus counts are limited and reproducibility is improved by using RPF-agar.

摘要

为比较在食品中使用蛋黄亚碲酸盐甘氨酸丙酮酸琼脂（ETGP琼脂）和兔血浆纤维蛋白原琼脂（RPF琼脂）对金黄色葡萄球菌进行计数的精密度，开展了一项有23个实验室参与的协作研究。在本研究中，每个实验室检测了一系列相同的10份冰淇淋样品，这些样品被金黄色葡萄球菌和其他革兰氏阳性球菌以每毫升约10⁴的浓度人工污染。参与研究的实验室之间，使用RPF琼脂时的差异比使用ETGP琼脂时小。标准偏差的平均值分别为0.10和0.13对数单位。两种培养基的实验室特定误差均限制在0.15对数单位以内。对于RPF琼脂，重复性（r）为0.26（对数单位），再现性（R）为0.31；对于ETGP琼脂，r为0.37，R为0.39。得出的结论是，金黄色葡萄球菌计数的差异有限，使用RPF琼脂可提高再现性。