Salmonella testing

1 topic content and scope of application
this article specifies the testing method of salmonella in food.
this article is applicable to the inspection of aviation food.
2 Equipment and materials
straw (1ml, 10ml),
ringing
culture
-case (36±1C, 42C), refrigerator, homogenizer, oscillator, flat dish, dilution bottle,
balance
,
microscope
, inoculation rod, etc.
3
base
and
reagents
buffer protein water (BP), magnesium chloride peacock green bacteria solution, sodium tetrasulphate Green (TTB) sterile fluid, selenate cysteine (SC) sterile solution, sulphate
agar
(BS), DHL agar, HE agar, WS agar, SS agar, triglycerides, proteinwater, Indigo reagents, urea agar lipids (pH7.2), potassium cyanide (KCN) cultures, amino acid decarbonase test cultures, sugar fermentation tubes, ONPG cultures, semi-solid agar lipids, sodium propylene diphate cultures, salmonella factors
serum
: 26 for preliminary parting, 57 for further parting and 163 for detailed parting.
4 Test procedure
Salmonella test procedure is as follows:
5 operation step
5.1 pre-bacterial
sample 25g, add 225mL buffer protein water in the homogeneity cup. Break 1min with homogenizers from 8000 to 10000r/min, culture 4h (dry egg culture 18 to 24h) at 36±1 degrees C, transfer 10mL and transfer to 100mL magnesium chloride peacock green compound (MM) or sodium tetrasulphate (TTB) culture 18 to 4h. At the same time, another 10mL, transseed in 100mL selenium acid sepine (SC) bacteria solution, cultured at 36±1 degrees C 18 to 24h.
5.2
the 1 ring of the sterile solution, line inoculated on a sulphate agar plate and a DHL agar plate. Two bacterial fluids can be cross-lined at the same time on the same plate. Culture 18 to 24h (DHL) or 40 to 48h (BS) at 36±1 degrees C, respectively, to observe the growth of the bacteria on each plate, salmonella I., II., IV., V., VI. and salmonella III.
table 1 Salmonella genus groups in a variety of selective agar plates of the bacterial characteristics