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通过平板计数和鲎试剂检测评估匀浆、振荡和搅拌对新鲜和冷冻绞碎牛肉中微生物和内毒素回收率的影响。

Comparison of homogenizing, shaking, and blending on the recovery of microorganisms and endotoxins from fresh and frozen ground beef as assessed by plate counts and the Limulus amoebocyte lysate test.

作者信息

Jay J M, Margitic S

出版信息

Appl Environ Microbiol. 1979 Nov;38(5):879-84. doi: 10.1128/aem.38.5.879-884.1979.

Abstract

Of three methods studied, brisk shaking of samples in dilution blanks by hand and homogenization by a stomacher were compared relative to their capacity to recover the endotoxins and viable bacteria; blending with a Waring blender was compared with these two methods only on the recovery of viable cells. Aerobic plate counts were essentially the same by the three methods for fresh meats, with the stomacher producing slightly higher aerobic plate counts and significantly higher gram-negative counts determined by violet red bile agar. The stomacher produced significantly higher aerobic plate counts and violet red bile agar results on frozen meats than did shaking. Endotoxins were determined by the Limulus amoebocyte lysate test; results by shaking and stomacher on 15 single samples of frozen meat were identical. Of Limulus amoebocyte lysate-negative beef which was spiked with known endotoxin, a higher percentage of recovery was obtained with the stomacher. Although both aerobic plate counts and violet red bile agar counts were found by shaking and stomacher to decrease significantly in frozen meats, endotoxin content was not significantly affected. The stomacher was found to be the better method overall, especially when meats are to be examined for their content of viable gram-negative bacteria, endotoxins, or both.

摘要

在所研究的三种方法中,比较了通过手工在稀释空白中剧烈摇晃样品和使用均质器均质在回收内毒素和活菌方面的能力;仅在回收活细胞方面将使用韦林氏搅拌器搅拌与这两种方法进行了比较。对于新鲜肉类,三种方法的需氧平板计数基本相同,使用均质器时需氧平板计数略高,而由紫红胆盐琼脂测定的革兰氏阴性菌计数显著更高。对于冷冻肉类,使用均质器产生的需氧平板计数显著高于摇晃法,且紫红胆盐琼脂检测结果也是如此。内毒素通过鲎试剂法测定;摇晃法和使用均质器对15个冷冻肉单个样品的检测结果相同。在添加了已知内毒素的鲎试剂阴性牛肉中,使用均质器获得的回收率更高。尽管摇晃法和使用均质器均发现冷冻肉类中的需氧平板计数和紫红胆盐琼脂计数显著下降,但内毒素含量并未受到显著影响。总体而言,发现使用均质器是更好的方法,尤其是在检测肉类中的活革兰氏阴性菌、内毒素或两者含量时。

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本文引用的文献

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Stomaching: a new concept in bacteriological sample preparation.
Appl Microbiol. 1972 Aug;24(2):175-8. doi: 10.1128/am.24.2.175-178.1972.
3
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4
Two stomacher accessories.
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