Salmonella detecting method for meat products
A Salmonella and detection method technology, applied in the field of food analysis, can solve problems such as time-consuming, difficult to meet the requirements of rapid food safety detection, unable to make rapid judgments and selections, etc., to achieve short detection time, accurate detection results, and relevant high sex effect
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Embodiment 1
[0019] The detection method of Salmonella in meat products includes the following steps:
[0020] Step 1, take the meat product, put it into the PBS-T solution containing 1wt% bovine serum albumin, stir and homogenize;
[0021] Step 2, filtering the homogenized sample liquid in step 1, and concentrating the filtrate;
[0022] Step 3: Take the filtrate obtained in step 2, add 75% ethanol aqueous solution, growth solution and BCIP staining solution in sequence, react at 37°C for 30 minutes, and send it to a rapid microbial detection instrument for detection.
[0023] In step 1, the amount of meat product used is 15 g, and the amount of PBS-T solution containing 1 wt % bovine serum albumin is 30 mL.
[0024] The PBS-T solution described in step 1 is a PBS solution containing 0.05v / v% Tween-20, and the pH of the PBS solution is 6.8.
[0025] In step 1, the homogenization condition is 8000r / min, and the homogenization time is 5min.
[0026] Filter in step 2 with filter paper.
...
Embodiment 2
[0031] The detection method of Salmonella in meat products includes the following steps:
[0032] Step 1, take the meat product, put it into the PBS-T solution containing 1wt% bovine serum albumin, stir and homogenize;
[0033] Step 2, filtering the homogenized sample liquid in step 1, and concentrating the filtrate;
[0034] Step 3: Take the filtrate obtained in step 2, add 75% ethanol aqueous solution, growth solution and BCIP staining solution in sequence, react at 37°C for 30 minutes, and send it to a rapid microbial detection instrument for detection.
[0035] In step 1, the amount of meat product used is 20 g, and the amount of PBS-T solution containing 1 wt % bovine serum albumin is 36 mL.
[0036] The PBS-T solution described in step 1 is a PBS solution containing 0.05v / v% Tween-20, and the pH of the PBS solution is 6.8.
[0037] In step 1, the homogenization condition is 9000r / min, and the homogenization time is 4min.
[0038] Filter in step 2 with filter paper.
...
Embodiment 3
[0043] The detection method of Salmonella in meat products includes the following steps:
[0044] Step 1, take the meat product, put it into the PBS-T solution containing 1wt% bovine serum albumin, stir and homogenize;
[0045] Step 2, filtering the homogenized sample liquid in step 1, and concentrating the filtrate;
[0046] Step 3: Take the filtrate obtained in step 2, add 75% ethanol aqueous solution, growth solution and BCIP staining solution in sequence, react at 37°C for 30 minutes, and send it to a rapid microbial detection instrument for detection.
[0047] In step 1, the amount of meat product used is 22 g, and the amount of PBS-T solution containing 1 wt % bovine serum albumin is 40 mL.
[0048] The PBS-T solution described in step 1 is a PBS solution containing 0.05v / v% Tween-20, and the pH of the PBS solution is 6.8.
[0049] In step 1, the homogenization condition is 8000r / min, and the homogenization time is 5min.
[0050] Filter in step 2 with filter paper.
...
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