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Quantitative detection method of campylobacter in food

A quantitative detection method, Campylobacter technology, applied in the determination/inspection of microorganisms, biochemical equipment and methods, resistance to vector-borne diseases, etc. To achieve the effect of simple separation and identification methods

Active Publication Date: 2010-09-08
YANGZHOU UNIV
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AI Technical Summary

Problems solved by technology

Because Campylobacter has the characteristics of high nutritional requirements on the medium, harsh culture conditions, and is sensitive to oxygen, it can only grow in a low-oxygen environment, and the culture period is long. Different inspection procedures and methods are used, and the reported results are quite different. , especially the direct counting of Campylobacter in food (quantitative detection) cannot be realized
It takes at least 10-20 days for the test results to confirm the diagnosis, and the test method has defects such as cumbersome, time-consuming and labor-intensive, and low specificity

Method used

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  • Quantitative detection method of campylobacter in food
  • Quantitative detection method of campylobacter in food
  • Quantitative detection method of campylobacter in food

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Embodiment Construction

[0022] 1. Sample collection and sample pretreatment

[0023] Collect samples (poultry, pork, etc.) with sterilized cotton swabs or directly insert samples into the Carry-Blair transport medium, and send them for inspection within 24 hours. Sample collection follows statistical requirements.

[0024] Take out the sample from the transport medium, place it in a finger tube containing 500 μl sterilized PBS (pH7.2), fully soak it, shake it several times at intervals for 20 minutes; take out the cotton swab, and collect the leachate.

[0025] 2. Preparation of CCDA medium

[0026] Water for medium preparation: boil ordinary distilled water for 5-10 minutes to fully release the oxygen in the water, and cool it for medium preparation.

[0027] Preparation of CCDA medium: Prepare the medium according to the instruction manual of CCDA (OXOID company, CM0739), after autoclaving, cool to 50-60°C and add antibiotics and growth promoters respectively.

[0028] 6 kinds of antibiotics were...

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Abstract

The invention relates to the bacterium separation technology, in particular to a direct quantitative counting method of campylobacter in food. The method comprises the following steps: culturing samples on a solid CCDA culture medium containing growth promoters and six kinds of antibiotics such as polymyxin B, trimethoprim, rifampicin, actidione, cefoperazone and fungizone B; then, directly carrying out campylobacter counting and separation. Compared with a bacterium culture, separation and certification method of a traditional method, the invention has the advantages of simplicity, convenience, specificity and accuracy.

Description

technical field [0001] The invention relates to a bacteria isolation technology, in particular to a direct quantitative counting method for Campylobacter in food. Background technique [0002] Campylobacter is a major cause of gastroenteritis worldwide and is a major foodborne pathogen that can cause sporadic and endemic gastroenteritis outbreaks, especially in deficient individuals such as cancer patients, AIDS patients, Diabetics, children and the elderly, etc., children under the age of 5 have the highest incidence rate. In addition, Guillain-Barre syndrome (Guillain-Barre syndrome, GBS) is the most serious complication after a specific serotype of Campylobacter jejuni infection, which can lead to respiratory Therefore, Campylobacter is also the focus of global public health attention. In recent years, the infection rate of Campylobacter has generally been on the rise around the world, and has become the most common acute bacterial intestinal infectious disease. Accordin...

Claims

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Application Information

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IPC IPC(8): C12Q1/06
CPCY02A50/30
Inventor 焦新安黄金林翟伟华张弓潘志明孙林
Owner YANGZHOU UNIV
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