肉類中彎曲桿菌檢驗方法之探討

A Study of Detection Methods of Campylobacter jejuni in Meats

本文探討食品中Camþylobacter jejuni的檢驗方法，結果鵝肉檢體之前處理步驟若不需增菌者則可不必離心，因其效果與經離心者比較並無顯著差異。雞肉之前處理步驟實際上以增菌處遠較能增加檢出量且以不經過濾者較佳。比較三種增菌培養基結果最佳者為brucella broth加入Skirrow antibiotic supplement及growth supplement，經42℃ 24小時之增菌培養之後，再以選擇性分離培養基分離，比較六種選擇性分離培養基最佳者為Blood-free selective agar base加cefoperazone，由選擇性分離培養基挑出可疑菌落再進一步做生化鑑定。此法應用在牛肉、雞肉及豬肉中之效果比鵝肉及鴨肉佳。

Studying the detection methods of Campylobacter jejuni in meats, we found that the pretreatment procedure, if not needing enrichment, would not centrifuge; the results were not significant with the centrifuge. . If the treatment was enriched, there was a high detection rate, though the no filter method was better, Continuing, we compared 3 kinds of enrichment media. The best enrichment medium was brucella broth with a Skirrow antibiotic supplement and a growth supplement. Incubation was at 42℃ for 24 hours and then streaked on a selective isolation media. Following, we compared 6 kinds of selective isolation media. The best was blood-free selective agar base with cefoperazone. Finally, we used the suspected colonies from the selective isolation medium, and identified each by biochemistry. The best medium for detecting Campylobacter jejuni were beef, chicken and pork. Goose and duck meats were not as effective.