食源性致病菌快速检测方法的探索研究

目的探讨传统细菌培养法及荧光定量PCR检测两种检测方法在食源性致病菌上的检出效果。方法对2015年采集的7类食品共600例样品采用传统细菌培养法及增菌后的增菌液荧光定量PCR检测,对检测结果进行分析比较。结果被检食品存在食源性致病菌污染,600例样品共检测出35株致病菌,食品致病菌的总检出率为5.83%,其中副溶血性弧菌与金黄色葡萄球菌检出率最高,达到15%。蜡样芽胞杆菌检出率较高,达到10.00%。传统细菌培养法致病菌阳性检出率为2.67%,荧光定量PCR检测致病菌阳性检出率为3.17%,两种检测方法下的检出率差异没有明显差异(X~2=1.882,P0.05)。结论检测中将传统细菌培养法同荧光定量PCR检测这两种检测方法结合起来,不仅提高了食源性致病菌检出率,也可缩短检测时间,提高检出率。后续研究将继续加大样本量并覆盖更多食品种类。

Comparative research of different detection methods of foodborne bacteria

Objective To discuss the detection results by using the traditional bacterial culture method and the fluorescence quantitative PCR detection method. Methods Totally 7 kinds of food overall 600 samples were collected in 2015, and analyzed by the methods of fluorescence quantitative PCR detection and traditional bacterial culture, and test results were compared and analyzed. Results The foodborne pathogenic bacteria pollution was occurred in the food, 35 strains of pathogenic bacteria were detected in 600 samples, total detection rate of food pathogenic microbe was 5.83%, and the detection rates of Vibrio parahaemolyticus and Staphylococcus aerogenes were the highest, reaching 15.00%. Meanwhile, the detection rate of Bacillus cereus was relatively high, reaching 10.00%. The positive rate of pathogenic bacteria by traditional bacterial culture method was 2.67%, by fluorescence quantitative PCR detection method was 3.17%, and there was no significant difference (X2=1.882, P>0.05) between the two kinds of detection methods. Conclusion The detection combined with the traditional bacterial culture method and the fluorescence quantitative PCR method, not only improved foodborne pathogen detection rate, but also shortened the detection time, and improved the detection sensitivity. Subsequent research will continue to focus on increasing the sample size and cover more types of food.