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Quick detection method for in-situ fluorescent staining of livestock meat spoilage bacteria

A technology of fluorescent dyeing and detection method, which is applied in the field of rapid detection of in-situ fluorescent dyeing of livestock spoilage bacteria to achieve the effects of ensuring the quality and safety of meat products, prolonging the shelf life of meat products, and simple operation.

Inactive Publication Date: 2013-01-09
JIANGSU UNIV
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0006] At present, there is no relevant report on the application of FDA fluorescent staining method to the in situ real-time detection of meat spoilage bacteria

Method used

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  • Quick detection method for in-situ fluorescent staining of livestock meat spoilage bacteria
  • Quick detection method for in-situ fluorescent staining of livestock meat spoilage bacteria
  • Quick detection method for in-situ fluorescent staining of livestock meat spoilage bacteria

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Embodiment 1

[0022] The dominant spoilage bacterium P.koreensis PS1 will be isolated and identified from spoiled pork (this strain has been reported by Soon Wo Kwon, M.Hultberg and Gong Fengjuan et al.; Pseudomonas koreansis sp.nov., Pseudomonas umsongensis sp.nov.and Pseudomonas jinjuensis sp. nov., novel species from farm soils in Korea; International Journal of Systematic and Evolutionary Microbiology (2003), 53, 21-27). Firstly, the strain was cultured and activated on the slant of soybean casein agar medium (TSA medium) test tube, and made 10 times with sterile water. 4 ~10 5 CFU / mL cell suspension; at the same time, cut a pork tenderloin sample with a size of about 3cm×3cm×2cm, soak it in the bacterial solution for 10s for inoculation, take it out after draining, put it in a sterile plastic bag, seal it, and store it in a refrigerator at 4°C.

[0023] Use a cryostat to cut a thin slice with a thickness of 60 μm from the surface of the meat sample inoculated with the dominant spoilag...

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Abstract

The invention relates to a quick detection method for in-situ fluorescent staining of livestock meat spoilage bacteria. Spoilage bacterium living bodies are subjected to in-situ fluorescent staining by fluorescent dye, shot images are processed by tomography through a confocal scanning laser microscope, and average fluorescent strength is calculated to represent relative cell quantity of unit area of a section of pork tissue. The quick detection method is easy to operate, high in detection speed and free of harmfulness and capable of detecting livestock spoilage bacteria within a short time on the premise of not damaging psychological status, and thus distribution and impregnation situations of spoilage bacteria in pork tissue and dynamic change of the spoilage bacteria can be observed and tracked in rail time. In addition, the quick detection method has direct practical significance in further researching spoilage mechanism of livestock meat deeply so as to control the spoilage bacteria pointedly, prolong shelf life of meat, guarantee quantity safety of meat and care health of customers.

Description

technical field [0001] The invention relates to a rapid detection method for in-situ fluorescent dyeing of spoilage bacteria contained in livestock meat, in particular to a rapid detection method for pork spoilage bacteria based on diacetate fluorescein (FDA) in-situ fluorescent dyeing. Background technique [0002] China is the largest producer and consumer of pork in the world. In 2011, its production and consumption both exceeded 50 million tons, accounting for more than 50% of the world. With the improvement of people's living standards, people's demand for meat has changed from quantity to quality. People not only care about the nutritional value of meat products, but also care about their hygiene and safety. Especially in recent years, the occurrence of bird flu and other animal diseases, and a series of human food poisoning incidents caused by clenbuterol and other drug residues have aggravated people's concerns about the quality and safety of meat products. At pres...

Claims

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Application Information

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IPC IPC(8): G01N21/64
Inventor 陈全胜赵杰文黄林
Owner JIANGSU UNIV
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