IQ-Check Salmonella II Kit方法对食品中沙门氏菌检测的评价

IQ-Check Salmonella II Kit-based Method for the Detection of Salmonella in Foods

摘要:

通过对标准菌株和人工污染沙门氏菌的食品样品进行检测，评价IQ-Check Salmonella II试剂盒方法。该研究采用试剂盒方法对50株不同血清型的沙门氏菌和50株非沙门氏菌进行检测，分析该方法的灵敏性和特异性；通过对人工污染沙门氏菌食品样品（包括液体奶、婴幼儿配方乳粉、肉及肉类制品）的检测，评价试剂盒方法与GB 4789.4-2016方法的一致性。实验结果表明：当菌浓度在103 CFU/mL及以上，试剂盒方法对50株沙门氏菌实现全部检出，其对不同血清型沙门氏菌检出限的平均值为6.98×102 CFU/mL。试剂盒方法对50株非沙门检测结果均为阴性，说明试剂盒特异性较好。试剂盒方法与GB方法对人工污染沙门氏菌的食品样品阳性检出率分别为98.77%（161/163）和96.32%（157/163）；相对准确度为：96%、99%、97%，总体准确度为97.33%；相对灵敏度为：96.22%、100%、100%，总体灵敏度为98.73%；相对特异性为：95.74%、98.15%、92.86%，总体特异性为95.80%。参照ISO 16140进行方法一致性分析，结果表明两方法在统计学上无显著性差异。该研究表明该试剂盒方法具有高灵敏性和特异性强的特点，在人工染菌食品样品检测中与GB方法呈高度一致性，值得在食品沙门氏菌快速检测中推广应用。

Abstract:

The IQ-Check Salmonella II kit-based method was evaluated through the detection of standard strains and artificially contaminated Salmonella in foods. In this study, the kit method was used to detect 50 Salmonella strains with different serotypes and 50 non-Salmonella strains, and the sensitivity and specificity of this method were analyzed. By detecting the artificially contaminated Salmonella in food samples (including liquid milk, infant formula milk powder, meat and meat products), the consistency of the kit method and the GB 4789.4-2016 method was evaluated. The experimental results showed that when the concentration of Salmonella was 103 CFU/mL or above, all 50 strains of Salmonella could be detected by the kit method, and the average detection limit of Salmonella with different serotypes was 6.98×102 CFU/mL. The results of the kit method for 50 non-Salmonella strains were all negative, indicating that the kit method showed good specificity. The positive detection rates of the kit method and the GB method for the artificially contaminated Salmonella in food samples were 98.77% (161/163) and 96.32% (157/163), respectively. The relative accuracy was 96%, 99%, 97%, and the overall accuracy was 97.33%; the relative sensitivity was 96.22%, 100%, 100%, and the overall sensitivity was 98.73%.The relative specificity was 95.74%, 98.15%, 92.86%, and the overall specificity was 95.80%. The consistency analysis was carried out according to ISO 16140, and the results showed that there was no statistically significant difference between the two methods. The results showed that the kit method had the characteristics of high sensitivity and strong specificity, and was highly consistent with the GB method in the detection of artificially contaminated food samples. The kit method is worthy of popularization and application in the rapid detection of Salmonella in food.