Đánh giá khả năng phát hiện Bacillus cereus trong thực phẩm bằng môi trường thạch sinh màu Rapid’ B. cereus

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Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2024

Mô tả vật lý: tr.35-44

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ID: 380898

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In this study, the ability to detect Bacillus cereus of the new chromogenic agar media RAPID’B.cereus (RBC) was compared with the standard selective culture media Mannitol Egg Yolk Polymyxin (MYP) recommended by food authorities for isolation, identification, and quantification of Bacillus cereus. Two types of media were used to conduct the assessment on five categories of food, including cereals and cereal products
flour and starch
vegetables and vegetable products
milk and dairy products
and confectionery (n = 164). The results of the survey Bacillus cereus contamination on RBC (75.61%), MYP (70.12%), of which 46.09% of the samples didn’t meet the standards of the Ministry of Health on the maximum allowable limit of Bacillus cereus in food. Conducting performance testing of RBC according to ISO 16140-2:2016 with parameters: growth, selectivity, specificity, relative trueness and accuracy profile, the analysis results all met the criteria according to the standard: the development (PR) of the two media were 0.97 and 0.81 respectively
a high level of background microflora was present on the MYP plates while if it was not the case on the RBC plates
both media allowed the detection of Bacillus cereus with a difference of 0.14. Compared with the acceptance criteria as prescribed, the categories used in the study were all suitable for assessment in the new media with the accuracy between the two methods being equivalent.Trọng tâm của nghiên cứu này là đánh giá khả năng phát hiện Bacillus cereus trong thực phẩm bằng môi trường thạch sinh màu RAPID’B.cereus (RBC) được so sánh với môi trường thạch chọn lọc tiêu chuẩn Mannitol Egg Yolk Polymyxin (MYP). Năm nhóm mẫu thực phẩm được lựa chọn để tiến hành đánh giá, bao gồm: sữa
ngũ cốc
bột và tinh bột
bánh mứt kẹo
rau củ quả (n = 164). Tỷ lệ nhiễm Bacillus cereus bằng môi trường RBC và MYP lần lượt là 75,61% (124/164), 70,12% (115/164). Trong đó có 46,09% mẫu không đạt so với tiêu chuẩn của Bộ Y tế quy định về giới hạn tối đa cho phép Bacillus cereus trong thực phẩm. Hiệu năng của môi trường thạch RBC và MYP được thử nghiệm với thông số hệ số phát triển (0,5 ≤ PR ≤ 1,4) và hệ số chọn lọc (SF ³ 2) đạt yêu cầu theo ISO 11133. Môi trường RBC có độ đúng tương đối (SD = 0,14) và độ chính xác (≤ 0,125). Với kết quả thu được, chúng tôi nhận định môi trường RBC phù hợp với ISO 7932:2004 và đề xuất sử dụng môi trường thạch RBC để thiết lập qui trình phân tích định lượng Bacillus cereus bằng kỹ đổ đĩa/trải bề mặt với nhiệt độ ủ 30 ± 1°C trong 24 ± 3 giờ. Bên cạnh đó, dữ liệu nghiên cứu góp phần cải tiến quy trình phân tích định lượng Bacillus cereus nhằm rút ngắn thời gian thử nghiệm, cung cấp kết quả một cách chính xác, từ đó góp phần nâng cao năng lực quản lý nhà nước về vấn đề an toàn thực phẩm trên địa bàn thành phố Hồ Chí Minh nói riêng và cả nước nói chung.

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