METHODS FOR THE DETECTION OF THERMOTOLERANT CAMPYLOBACTERS IN FOODS - RESULTS OF AN INTER-LABORATORY STUDY
METHODS FOR THE DETECTION OF THERMOTOLERANT CAMPYLOBACTERS IN FOODS - RESULTS OF AN INTER-LABORATORY STUDY
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DOI：
10.1111/j.1365-2672.1993.tb03009.x
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发表时间：
1993-02-01
期刊：
影响因子：
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通讯作者：
HENLEY, A
中科院分区：
文献类型：
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作者：
SCOTTER, SL;HUMPHREY, TJ;HENLEY, A
对三种检测耐热弯曲杆菌的方法进行了实验室间比较。国际标准组织（International Standards Organisation）提出的两种方法中，有一种方法在检测自然污染的鸡肉皮中的弯曲杆菌方面明显更好，每10克含有2个或10个细胞，但涉及大量操作，在繁忙的实验室中不太可能受到欢迎。该方法产生18%的假阴性结果，而其他两种方法的假阴性结果为48-54%，但也有8%的假阳性结果。通过逐渐添加抗生素来抑制竞争生物的样品预富集似乎可以提高弯曲杆菌的回收率，与膜过滤技术结合使用的非选择性血琼脂分离培养基也可以提高弯曲杆菌的回收率。
An inter-laboratory comparison of three methods for the detection of thermotolerant campylobacters is described. One of two proposed by the International Standards Organisation was significantly better for detecting campylobacters in minced chicken skin naturally contaminated at levels of either 2 or 10 cells per 10 g, but involved extensive manipulations not likely to be well received in a busy laboratory. This method yielded 18% false negative results compared with 48-54% for the other two but also gave 8% false positive results. Pre-enrichment of samples with a gradual addition of antibiotics to suppress competing organisms seemed to improve the recovery of campylobacters, as did a non-selective blood agar isolation medium used in combination with a membrane filtration technique.