摘要
以食品中的沙门氏菌培养检测过程为研究对象,对沙门氏菌的种类及基本结构组成进行介绍,并采用常规的沙门氏菌培养检测流程对鸡肉、火腿鸭、鸡蛋、蛋糕、色拉和盒饭6种不同食品中的沙门氏菌进行检测。为缩短沙门氏菌的培养检测流程,建立一种改进型的培养检测流程,降低沙门氏菌培养检测过程中其他菌落的干扰。经试验对比,改进后的沙门氏菌培养检测流程可有效缩短培养检测所需周期,且检测结果与常规检测结果高度一致。
In this paper,the culture and detection procedure of Salmonella in food is as the research object,the types and basic structural composition of Salmonella are introduced,Salmonella is detected in six different kinds of food such as chicken,ham duck,egg,cake,salad and packed meal by conventional Salmonella culture and detection procedure.In order to shorten the culture and detection procedure of Salmonella,an improved culture and detection procedure is established to reduce the interference of other bacterial colonies during the culture and detection process of Salmonella.By comparison,the culture and detection procedure of improved Salmonella can effectively shorten the period of culture and detection,and the detection results are highly consistent with the conventional detection results.
作者
杨琳
YANG Lin(Yantai Food and Drug Inspection and Testing Center,Yantai 264470,China)
出处
《中国调味品》
CAS
北大核心
2020年第10期141-143,共3页
China Condiment
关键词
沙门氏菌
培养检测流程
检测结果
Salmonella
culture and detection procedure
detection results
