Qualitative Detection Method for Staphylococcus aureus in Frozen Pork Food
Objective:To analyze the contamination of Staphylococcus aureus in frozen pork food.Method:From July to December 2023,150 frozen pork foods from city A were randomly selected as research samples.After sample processing,isolate the strains and culture them for Gram staining and plasma coagulation enzyme test.Observe the biological characteristics of Staphylococcus aureus and count the detection of Staphylococcus aureus in frozen pork samples.Result:28 samples were contaminated with Staphylococcus aureus,with a positive detection rate of 18.67%.Among samples from different sources,the positive detection rate from agricultural markets was 26.39%,higher than the 11.54%from supermarkets;in different types of samples,the positive detection rate of pure meat is 30.00%,which is higher than the 12.00%and 14.00%of pork ribs and organs;the positive detection rates for samples frozen for 1,2,and 3 months at different freezing times were 17.74%,18.75%,and 20.00%,respectively.Conclusion:The contamination of Staphylococcus aureus in pure meat frozen pork products in agricultural markets is severe,which suggests that relevant management departments should strengthen supervision to ensure food safety.
frozen porkStaphylococcus aureusisolation and cultivationqualitative testingmarket regulation
万方数据
维普
