An Electronic Microbial Growth Analyzer-based Method for Rapidly Screening Viable Salmonella in Food
10.19756/j.issn.0253-3820.251018
- VernacularTitle:基于电子微生物生长分析仪快速筛查食品中的活性沙门氏菌
- Author:
Ruo-Han LIANG
1
;
Xiao-Dan PU
;
Feng LU
;
Xue-Ting ZHU
;
Yuan-Yuan ZHANG
;
Xiao-Yang WANG
;
Qian-Qian YANG
;
Hao LI
;
Xu-Zhi ZHANG
;
Chen-Zhong LI
;
Shan LIU
Author Information
1. 上海海洋大学食品学院,上海 201306;中国水产科学研究院黄海水产研究所,海水养殖生物育种与可持续产出全国重点实验室,青岛 266071
- Keywords:
Foodborne pathogens;
Viable Salmonella;
Screening;
Rapid quantitative detection;
Electronic microbial growth analyzer
- From:
Chinese Journal of Analytical Chemistry
2025;53(10):1694-1704
- CountryChina
- Language:Chinese
-
Abstract:
Foodborne illnesses caused by Salmonella pose significant threats to worldwide public health safety.In this study,a rapid method for screening viable Salmonella in oyster sauce and milk was developed by utilizing an electronic microbial growth analyzer(EMGA).Target food samples were diluted 10-fold with RVS broth and loaded into test tubes.Test tubes were positioned in the EMGA to determine the bacterial growth curves and the time required to reach the maximum growth rate(Tmgr).Using Salmonella typhimurium(S.typhimurium)asan model species,there was linear relationship between the logarithmic value of viable bacterial concentration(lgC)and Tmgr over the range of 5×101-5×106 CFU/mL,with a detection limit of 10 CFU/mL.For oyster sauce,the regression equation was Tmgr(min)=-80.775lg[C/(CFU/mL)]+754.96(R2=0.9907),and the recovery rates of S.typhimurium ranged from 95.2%to 119.8%,with relative standard deviations(RSD)ranging from 3.5%to 16.3%.For milk,the regression equation was Tmgr(min)=-71.922 lg[C/(CFU/mL)]+618.65(R2=0.9985),with recovery rates ranging from 98.4%to 110.6%and RSD ranging from 6.4%to 12.8%.The EMGA method required only one portable instrument,and involving only three manual steps,i.e.,dilution,transfer,and insertion.When S.typhimurium contamination reached 106 CFU/mL,the total time consumption,from the unwrapping of samples to the readout of bacterial concentration,was no more than 7 h.When applied to detection of actual oyster sauce and milk samples,the new method demonstrated strong consistency with plate counting results in positive detection rates.This method was superior to the plate counting method,which was generally considered as a gold standard,in terms of accuracy,precision,simplicity and efficiency,representing a promising alternative for the on-site screening and quantification of viable Salmonella in oyster sauce and milk products.
