Method for quantitatively detecting staphylococcus aureus in food

A quantitative detection method, the technology of Staphylococcus, is applied in the field of food detection, which can solve the problems of low accuracy, difficult absorption, and low efficiency, and achieve the effect of high accuracy, short time consumption, and high efficiency

Pending Publication Date: 2020-11-20
郑州中检科测试技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is cumbersome to operate, requires a long time for coating, and has low efficiency. The sample liquid is difficult to absorb on the Baird-Park medium plate, and there is a lot of residual sample liquid on the coating rod. The accuracy of the test result for 1ml is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0030] This embodiment takes the detection of Staphylococcus aureus in French bread as an example.

[0031] A method for quantitative detection of Staphylococcus aureus in food, comprising the following steps:

[0032] Step 1: Preparation

[0033] 1.1. According to the preparation requirements of physiological saline, weigh 8.5g of sodium chloride in 1000mL of tertiary water, and after it is completely dissolved, sterilize it by autoclaving it with a GI180TW vertical automatic pressure steam sterilizer of ZEALWAY Company in the United States, and the sterilization temperature is 121°C, keep for 15 minutes, cool down, and set aside;

[0034] 1.2. Baird-Parker medium is a commercial medium produced by Beijing Land Bridge Technology Co., Ltd., according to the basic preparation requirements of Baird-Parker medium, weigh 63.0g in 950mL tertiary water, heat and boil until completely dissolved, and use ZEALWAY company of the United States The model is GI180TW vertical automatic pr...

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PUM

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Abstract

The invention discloses a method for quantitatively detecting staphylococcus aureus in food. The method comprises four steps of preparation, sample preparation, culture and counting. After a sample isprepared, each dilution sample sucks 1mL of sample homogenate into a culture dish, then adding 15-20mL of a Baird-Parker culture medium solution added with potassium tellurite egg yolk enrichment broth into each culture dish, performing uniform mixing, then performing culturing, counting suspicious colonies after culturing, and carrying out confirmation and identification on the suspicious colonies by virtue of a plasma coagulase test. Different from existing coating methods, the method provided by the invention can be used for rapidly, simply, conveniently and accurately determining staphylococcus aureus in food.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a method for quantitative detection of 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 US Centers for Disease Control report, food poisoning caused by Staphylococcus aureus is second only to Escherichia coli, accounting for 33% of the total bacterial food poisoning. 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 sulfonamides, but highly sensitive to penicillin, erythrom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/14C12Q1/06
CPCC12Q1/14C12Q1/06G01N2333/31
Inventor 桓丽莎张攀王晓磊常梦媛王艳晓阮润田
Owner 郑州中检科测试技术有限公司
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