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Rapid detection method and detection kit for number of bacteria in food

A detection method, food technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganism measurement/inspection, etc., can solve the problem that cannot meet the needs of simple, fast and accurate detection, and cannot meet the requirements of the food field. The need for rapid detection and the increase in production costs have achieved the effect of improving the bacterial interception rate, eliminating the process of colony counting, and improving accuracy

Pending Publication Date: 2022-08-02
WUHAN TEXTILE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The method of detecting bacteria content in food through bacterial culture has high accuracy, but it takes too long to meet the needs of rapid detection in the food field
Moreover, in actual production, the shelf life of many foods is only 7 days. If the inspection time is too long, the production cost will be increased, and the production cycle will also increase accordingly, which will easily lead to unsalable products.
[0005] It can be seen that the current food bacteria detection methods cannot well meet the needs of simple, rapid and accurate detection. For food-borne pathogenic bacteria that are difficult to cultivate and identify, more efficient detection methods are needed.

Method used

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  • Rapid detection method and detection kit for number of bacteria in food
  • Rapid detection method and detection kit for number of bacteria in food
  • Rapid detection method and detection kit for number of bacteria in food

Examples

Experimental program
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Effect test

Embodiment 1

[0047] A rapid detection method for bacterial content of liquid food, comprising the following steps:

[0048] S1. Use a fiber separation membrane to enrich bacteria in liquid food, beer, etc.; the fiber separation membrane is made of two-layer fiber membranes of cation-modified nanofiber membrane and fluorosilane surface-modified superhydrophobic microfiber membrane by hot pressing; The cationic modified molecules are as follows:

[0049]

[0050] where n is 6.

[0051] S2. Take out the fiber separation membrane enriched with bacteria, put it into a centrifuge tube, make three groups in parallel with the same concentration, and add 4 mL (to ensure that the filter membrane is completely immersed in the solution) CCK-8 solution (with PBS at a ratio of 1:3) Dilution), react in a constant temperature incubator at 35.5 °C for 2 h, and then measure the absorbance value at 450 nm;

[0052] S3. Obtain the bacterial content in the food according to the absorbance value.

Embodiment 2

[0054] A method for rapid detection of bacterial content in solid food is different from Example 1 in that step S1 includes: breaking and dispersing the solid food in water, and then enriching the bacteria in the solid food with a fiber separation membrane. Others are substantially the same as those in Embodiment 1, and are not repeated here.

Embodiment 3

[0056] A method for rapid detection of bacterial content in liquid food, compared with Example 1, the difference is that step S1 includes: the first layer is a cation-modified nanofiber membrane, and the second layer is a non-superhydrophobic structure modification. The microfiber film is hot-pressed. Others are substantially the same as those in Embodiment 1, and are not repeated here.

[0057] Whether the liquid food contains bacteria can be judged by the absorbance value of this embodiment, and the bacterial content can be qualitatively judged. If the liquid food contains a small amount of bacteria, the number of bacteria will increase after culture, and then the enrichment detection will have higher sensitivity and higher judgment accuracy. Overcome the problem of not being able to detect directly without culturing when the bacterial content is too low.

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Abstract

The invention provides a rapid detection method and a detection kit for the number of bacteria in food. The detection kit internally comprises a sterile liquid culture medium, a bacterium enrichment device, a bacterium color developing agent and a detection reaction blank container; and the bacterium enrichment device comprises a fiber separation membrane and a detachable filter head. The detection process comprises the following steps: firstly, separating and enriching bacteria in liquid food or solid food dispersed by liquid by using a fiber separation membrane; and then placing the fiber separation membrane in a detection reaction container, adding a bacterial color developing agent into the reaction container, carrying out a color developing reaction for 2-4 hours, and determining the absorbance value of the color developing agent through a spectrophotometer so as to obtain the bacterial concentration. According to the invention, the fiber separation membrane is improved, so that the bacteria separation and enrichment efficiency is remarkably improved, and the separation of pigments in food can be realized, thereby improving the detection speed and accuracy.

Description

technical field [0001] The invention relates to the technical field of microorganism detection in food, in particular to a rapid detection method and detection kit for the number of bacteria in food. Background technique [0002] Food bacteria refers to bacteria that often exist in food. There are many kinds of bacteria in nature. However, due to the limitations of environmental conditions and processing of food physical and chemical properties, the bacteria that exist in food are only a small part of natural bacteria. Food bacteria include pathogenic bacteria and non-pathogenic bacteria: pathogenic bacteria are those that can cause food-borne diseases after entering the human body with food. Common ones such as Salmonella and Shigella are directly related to the occurrence of diseases. It is not allowed to be detected in food; non-pathogenic bacteria generally do not cause human diseases, but some of them are spoilage bacteria, such as Pseudomonas, which are closely related...

Claims

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Application Information

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IPC IPC(8): C12Q1/06C12Q1/32C12Q1/24G01N21/31C12R1/19C12R1/385C12R1/445
CPCC12Q1/06C12Q1/32C12Q1/24G01N21/31C12Q2304/24G01N2333/245G01N2333/31G01N2333/21Y02A50/30
Inventor 王栋鲁振坦杨显红
Owner WUHAN TEXTILE UNIV
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