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Relative effectiveness of selected preenrichment media for the detection of Salmonella from leafy green produce and herbs

机译：选定的预富集介质从多叶绿色农产品和草药中检测沙门氏菌的相对效力

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摘要

Four buffered preenrichment media (BAX~® System MP Media (BAX)), Universal Preenrichment Broth (UPB), modified Buffered Peptone Water (mBPW), and Buffered Peptone Water (BPW)) were compared with lactose broth (LB) in the Bacteriological Analytical Manual's (BAM) Salmonella culture method for the analysis of 9 leafy green produce and herb types. Artificially contaminated test portions were pre-enriched in each medium and the results were analyzed statistically using Fisher's Exact 2-tailed F test (p ＜ 0.05) with pairwise comparisons. There was no difference in recovery of Salmonella from curly parsley and basil among the five media (p ＞ 0.05). UPB was consistently among the most effective media for recovery of Salmonella from the nine produce types; however, S. Typhimurium and S. Newport were isolated from cabbage more frequently with mBPW than with UPB (p ＜ 0.05). Comparisons of the results among the preenrichment media from all experimental trials, with leafy green produce and herbs, demonstrate that Salmonella is more effectively detected and isolated using buffered enrichments than with the currently recommended LB (p ＜ 0.05). There were no significant differences among the buffered preenrichments for the detection of Salmonella-positive test portions of the produce tested (BAX (160 Salmonella-positive test portions/480 test portions), UPB (176/480), mBPW (184/480), BPW (169/480), LB (128/480))(p ＞ 0.05).
机译：在细菌学中将四种缓冲的预富集培养基（BAX®System MP介质（BAX）），通用预富集肉汤（UPB），改良的缓冲蛋白ept水（mBPW）和缓冲蛋白ept水（BPW）与乳糖肉汤（LB）进行了比较。分析手册（BAM）沙门氏菌培养方法，用于分析9种绿叶蔬菜和草药类型。在每种培养基中预先添加了人工污染的测试部分，并使用Fisher精确2尾F检验（p ＜0.05）进行了统计学分析，并进行了成对比较。五个培养基中从香菜和罗勒中回收沙门氏菌没有差异（p＞ 0.05）。 UPB始终是从九种产品中回收沙门氏菌的最有效培养基之一。然而，用mBPW比用UPB从白菜中分离出鼠伤寒沙门氏菌和纽波特沙门氏菌的频率更高（p ＜0.05）。对所有实验性试验的预富集培养基（含绿叶蔬菜和草药）的结果进行比较，结果表明，与目前推荐的LB相比，使用缓冲富集可更有效地检测和分离沙门氏菌（p ＜0.05）。用于检测所测试产品的沙门氏菌阳性测试部分（BAX（160沙门氏菌阳性测试部分/ 480测试部分），UPB（176/480），mBPW（184/480））的缓冲液预富集之间没有显着差异。 ，BPW（169/480），LB（128/480））（p＞ 0.05）。

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  • 来源
    《Food microbiology》 |2017年第5期|123-128|共6页
  • 作者

    Andrew P. Jacobson; Hua Wang; Vikas S. Gill; Robert Duvall; Gabriela Arce; Stuart Chirtel; Thomas S. Hammack;

  • 作者单位

    U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus, College Park, MD 20740, USA;

    U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus, College Park, MD 20740, USA;

    U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus, College Park, MD 20740, USA,Public Health Program, College of Education and Health Sciences, Touro University California, Vallejo, CA, USA;

    U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus, College Park, MD 20740, USA;

    U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus, College Park, MD 20740, USA,Duke University, Durham, NC, USA;

    U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus, College Park, MD 20740, USA;

    U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus, College Park, MD 20740, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
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