食品中沙門氏桿菌酵素免疫分析法與傳統檢驗方法之比較

COMPARATIVE EFFICIENCY OF EIA, CONVENTIONAL METHOD FOR THE DETECTION OF SALMONELLA IN FOODS

對於食品中沙門氏桿菌的檢驗，傳統方法較費時須五天才能獲知結果，遂尋求一快速檢驗方法俾縮短檢驗時間。本計劃以26株沙門氏桿菌接種於五種食品後，進行酵素免疫分析法（Enzyme Immunoasay，EIA）與傳統方法之比較，發現1.EIA之檢出率比傳統方法高3%。2.EIA具早期篩選之功能，至少可以提早24-48小時獲知結果。並比較檢驗流程中所使用培養基之效果發現木糖離胺酸去氧膽酸鹽瓊脂培養基（XLD）。海克頓腸內菌瓊脂培養基（HE）為較佳的沙門氏桿菌選擇性較差。一些非沙門氏桿菌之常見菌株如：大腸桿菌（Escherichia coli），志賀氏桿菌屬（Shigella），枸橡桿菌屬（Citrobacter），金黃色葡萄球菌（Stap hylococcus aureus），克萊勃士桿菌屬（Klebsiella）在利用酵素免疫分析法套組（EIA kit）檢驗時並無交叉反應。

The official culture method for detection of Salmonella in food products requires at least four days to obtain negative results. Development of a practical, rapid Salmanella detection method would be benificial to the food industry. An enzyme immunoassay, (EIA) has been developed. In this project, twenty-six Salmonella serotypes were inoculated into five food types, the EIA and the official culture method were compared, the results showed: (1) The detection rate of EIA is higher than that of official method by 3%; (2) EIA has the screening function and the results conld be ontained 24-48 hours earlier than the official cullurs method. A study of the perfoumance of five agars (Brilliant Green Agar, Bismuth Sulfite Agar, Hektoen Agar, Salmonella-Shigella Agar and Xylose Desoxycholate Agar), used individually or in combinations, showed that only the Salmonella –Shigella agar conld not be used to satisfactorily detect Salmenella in the five food types. The particular four-agar comfination, alony with three-agar combinations (Brilliant Green Bismuth Sulfite Xylose Desoxycholate agars, and Bismuth Sulfite Hektoen Enteric Xylose Desoxycholate agars), were able to recover more Salmonella isolates than the combination currently recommended by the AOAC. Cross-reactivity with non-Salmonellae was not observed.