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Method for detecting staphylococcus aureus in food

A staphylococcus, detection method technology, applied in the direction of biochemical equipment and methods, microbial measurement/inspection, etc., can solve the problems of expensive instruments, low sensitivity, cumbersome process, etc., and achieve the effect of rapid method

Inactive Publication Date: 2017-01-04
BEOSON JIANGSU FOOD SAFETY TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Staphylococcus aureus has strong resistance, low sensitivity to sulfonamides, but highly sensitive to penicillin, erythromycin, etc. The infection has become the world's three major infectious diseases alongside hepatitis B and AIDS
[0003] The current gold standard for the detection of Staphylococcus aureus is the traditional isolation and identification method. This method needs to go through steps such as pre-enrichment, selective enrichment, isolation and culture, physiological and biochemical identification, and serotype identification. The whole process is tedious and time-consuming (3-7 days); ELISA method, PCR method and biosensor method have high detection sensitivity to Staphylococcus aureus, but they require a long detection time, expensive instruments and professional technicians

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In an embodiment of the present invention, a method for detecting Staphylococcus aureus in food comprises the following steps:

[0025] (1) Preparation of medium: According to the content of 1000ml of medium, it contains 12g of yeast extract, 3.5g of soytone, 13g of agar, 19g of sodium chloride, 4g of sodium pyruvate, 1.1g of glycine, 0.3g of lithium chloride, 4-methyl Umbelliferone-β-D-glucoside 6.2g, p-nitroβ-D-glucoside 0.2g, p-nitrophenol-α-D-galactopyranose 1.5g, yeast extract, soytone, Add agar, sodium chloride, sodium pyruvate, glycine, lithium chloride, 4-methylumbelliferone-β-D-glucoside, p-nitro β-D-glucoside into deionized water, stir, heat to boil Until the mixture is completely dissolved, when the mixture is cooled to 42°C, continue to add filter-sterilized p-nitrophenol-α-D-galactopyranose, mix well, and obtain a culture medium for later use;

[0026] (2) Weigh 10g of the sample to be tested into 100ml of the culture medium prepared in step (1), and incub...

Embodiment 2

[0029] In an embodiment of the present invention, a method for detecting Staphylococcus aureus in food comprises the following steps:

[0030] (1) The preparation of the medium: according to each 1000ml medium contains 14g of yeast extract, 3g of soytone, 16g of agar, 17g of sodium chloride, 4.2g of sodium pyruvate, 0.8g of glycine, 0.5g of lithium chloride, 4-methyl Umbelliferone-β-D-glucoside 5.5g, p-nitroβ-D-glucoside 0.5g, p-nitrophenol-α-D-galactopyranose 1.2g, yeast extract, soytone, Add agar, sodium chloride, sodium pyruvate, glycine, lithium chloride, 4-methylumbelliferone-β-D-glucoside, p-nitro β-D-glucoside into deionized water, stir, heat to boil Until the mixture is completely dissolved, when the mixture is cooled to 45°C, continue to add filter-sterilized p-nitrophenol-α-D-galactopyranose, mix well, and obtain a culture medium for later use;

[0031] (2) Weigh 10g of the sample to be tested into 100ml of the culture medium prepared in step (1), and incubate at 37...

Embodiment 3

[0034] In an embodiment of the present invention, a method for detecting Staphylococcus aureus in food comprises the following steps:

[0035](1) Preparation of medium: According to the content of 1000ml of medium, it contains 13g of yeast extract, 3.2g of soytone, 15g of agar, 18g of sodium chloride, 4.1g of sodium pyruvate, 0.92g of glycine, 0.4g of lithium chloride, and 4-formazine Umbelliferone-β-D-glucoside 5.8g, p-nitroβ-D-glucoside 0.4g, p-nitrophenol-α-D-galactopyranose 1.3g, yeast extract, soytone , agar, sodium chloride, sodium pyruvate, glycine, lithium chloride, 4-methylumbelliferone-β-D-glucoside, and p-nitroβ-D-glucoside were added to deionized water, stirred, and heated Boil until completely dissolved, and when the mixture is cooled to 44°C, continue to add filter-sterilized p-nitrophenol-α-D-galactopyranose, mix well, and obtain a culture medium for later use;

[0036] (2) Weigh 10g of the sample to be tested into 100ml of the medium prepared in step (1), incu...

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PUM

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Abstract

The invention discloses a method for detecting staphylococcus aureus in food. The method comprises the following steps: preparing a culture medium, wherein the culture medium comprises a yeast extract, soytone, agar, sodium chloride, sodium pyruvate, glycine, lithium chloride, 4-methylum-belliferyl-beta-D-glucoside, p-nitro beta-D-glucoside and paranitrophenol-alpha-D-galactopyranose; (2) putting 10 g of a sample to be detected into 100 ml of the culture medium, and culturing for 36 hours at 37 DEG C so as to obtain enrichment broth; when naked eye observation shows that the enrichment broth is a yellow bacterial colony color, sucking the enrichment broth into a sterile injector, filtering by using a filtering membrane, recycling the filtrate, replacing the sterile injector, washing for 1-3 times by using PBS, washing for 1-3 times by using PBST, and observing whether the washing has fluorescent light under ultraviolet light or not, wherein the sample has staphylococcus aureus if the fluorescent light is observed. The method is rapid, simple and accurate.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a detection method for Staphylococcus aureus in food. Background technique [0002] Staphylococcus aureus is one of the most common food poisoning pathogens and can be found everywhere in nature. Therefore, there is a high chance that food will be contaminated by it. According to the report of the Centers for Disease Control and Prevention in the United States, food poisoning caused by Staphylococcus aureus is second only to Escherichia coli, accounting for 33% of the total bacterial food poisoning, and up to 45% in Canada. Staphylococcus aureus is one of the main pathogenic bacteria that cause clinical infection and surgical incision infection. It can cause local suppurative infection, pneumonia, pseudomembranous enteritis, pericarditis, etc., and even systemic infection such as sepsis and sepsis. Staphylococcus aureus has strong resistance, low sensitivity to sulfonami...

Claims

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Application Information

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IPC IPC(8): C12Q1/14
CPCC12Q1/14
Inventor 周朱晨张根义胡彬张进吴念绮
Owner BEOSON JIANGSU FOOD SAFETY TECH CO LTD
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