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| 食品副溶血性弧菌检验方法的合作研究 | |
| 引用本文： | 陈艳, 刘秀梅, 何艳玲, 梅玲玲, 陈倩. 食品副溶血性弧菌检验方法的合作研究[J]. 中国食品学报, 2008, 8(6): 97-101 |
| 作者姓名： | 陈艳 刘秀梅 何艳玲 梅玲玲 陈倩 |
| 作者单位： | 1. 中国疾病预防控制中心营养与食品安全所,北京,100050 2. 中国检验检疫科学研究院,北京,100025 3. 浙江省疾病预防控制中心,杭州,310009 4. 北京市疾病预防控制中心,北京,100013 |
| 基金项目： | "十一五"国家科技支撑计划 |
| 摘 要： | 比较食品副溶血性弧菌检验国家标准GB/T4789.7-2003和修订法的检测效果。采用两种方法对3类食品(牛肉馅、冻鳕鱼和牡蛎肉)检测3个染菌水平,染菌试样共213份。结果显示,国标法和修订法对染菌试样的检测阳性数分别为47和83。对于3类食品的3个染菌水平,统计学检验结果提示,修订法的检测效果等同或优于国标法。 |
| 关 键 词： | 副溶血性弧菌 食品 检验 |
Cooperative Study of Method to Detect Vibrio Parahaemolyticus in Foods |
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| Chen Yan,Liu Xiumei,He Yanling,Mei Lingling,Chen Qian. Cooperative Study of Method to Detect Vibrio Parahaemolyticus in Foods[J]. Journal of Chinese Institute of Food Science and Technology, 2008, 8(6): 97-101 | |
| Authors: | Chen Yan Liu Xiumei He Yanling Mei Lingling Chen Qian |
| Affiliation: | Chen Yan1 Liu Xiumei1 He Yanling2 Mei Lingling3 Chen Qian4 |
| Abstract: | A multilaboratory study was conducted to compare the effectiveness of the GB method (GB/T 4789.7- 2003) and the revision method for detection of Vibrio parahaemolyticus in foods. Three food types (ground beef, frozen ling, and oyster meat) were analyzed by the two methods, and the total sample number was 213. For each food type, 3 inoculation levels were tested. The results showed that Vibrio parahaemolyticus was isolated from 47 and 83 samples us- ing the GB method and the revision method, respectively. Based on the statistical results, for each of the 3 food types, at the 3 inoculation levels, the revision method performed was as well as or better than the GB method. |
| Keywords: | Vibrio parahaemolyticus Food Detection |
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