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投稿时间：2021-02-22
投稿时间：2021-02-22
中文摘要: 为研究速冻调制食品中沙门氏菌及干扰菌的污染状况和生化特性，参照国家标准对6个类别307批次速冻调制食品进行沙门氏菌检测，对分离出的目标菌及干扰菌进行初筛试验和生化鉴定。结果显示，在选择性琼脂平板上沙门氏菌可疑率为41.69%，初筛试验后可疑率降至16.29%，沙门氏菌检出率为0.98%，鉴定出19种干扰菌。速冻调制食品中检测出大量非沙门氏菌干扰菌，其营养需求和生化特征与沙门氏菌相似。鉴定出的干扰菌均为食源性致病菌或条件致病菌，应引起重视并加强监管。
Abstract:To investigate the contamination status and biochemical characteristics of Salmonella and assay interfering bacteria in quick-frozen processed food.Salmonella was detected in 307 quick-frozen processed food samples spanning 6 categories defined by the national standard.Isolated target bacteria and interfering bacteria were analyzed by preliminary screening together with physiological and biochemical identification assays.The suspected Salmonella rate was 41.69% on selective culture medium.This rate decreased to 16.29% after the preliminary screen.The Salmonella detection rate was 0.98%.Nineteen interfering bacteria were identified.A massive interfering bacteria load was detected in quick-frozen prepared food.The nutritional requirements and biochemical features of these bacteria were analogous to those of Salmonella.All identified interfering bacteria were foodborne or opportunistic pathogens，indicating a need for greater attention to processing methods and enhanced supervision.
keywords: quick-frozen prepared food Salmonella interfering bacteria isolation physiological and biochemical identification
文章编号：202202027 中图分类号： 文献标志码：
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