普雷斯顿琼脂与无血选择培养基检测食品中空肠弯曲杆菌的比较。

M. Peterz
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引用次数: 16

摘要

本研究比较了两种琼脂培养基中食物中空肠弯曲杆菌的回收率。6个实验室对接种空肠弯曲杆菌的鸡肝各8份样本进行了分析。样品在普雷斯顿肉汤中富集,在普雷斯顿琼脂(PA)和弯曲杆菌无血选择性培养基(CBFS)上进行分离,CBFS是一种以炭为基础的培养基,添加头孢哌酮和两性霉素作为抗生素。两种培养基的回收率无显著差异;但CBFS的特异性优于PA。弯曲杆菌的生长稍好,与之竞争的微生物在CBFS上比在PA上受到更大的抑制。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comparison of Preston agar and a blood-free selective medium for detection of Campylobacter jejuni in food.
The present collaborative study compares recovery of Campylobacter jejuni from food in 2 agar media. Six laboratories analyzed 8 samples each of chicken liver inoculated with Campylobacter jejuni. Samples were enriched in Preston broth and isolation was carried out on Preston agar (PA) and campylobacter blood-free selective medium (CBFS), a charcoal-based medium with cefoperazone and amphoteracin as antibiotic supplements. There was no difference in the recovery rate between the 2 agar media; however, the specificity of CBFS was better than that of PA. There was a slightly better growth of campylobacters, and competing organisms were more inhibited on CBFS than on PA.
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