즉석섭취편의식품류에서 Staphylococcus aureus 정량검출을 위한 배지검출법과 TEMPO(R) 방법과의 비교검증

Evaluation of the Automated TEMPO(R) technique for the enumeration of Staphylococcus aureus in various ready-to-eat food products

The aim of this study was to evaluate the TEMPO(R) STA automated most probable number (MPN) system for the enumeration of Staphylococcus aureus (S. aureus) in comparison with a standard culture method. Artificially inoculated food products with S. aureus - triangle kimbap, sliced spring onion, dried filefish fillet, danpatjuk (sweet red-bean porridge with small rice dumplings)- were tested in this study. Twenty-five grams of each of food samples were added into 225 ㎖of sterilized phosphate buffered saline in a TEMPO(R) stomacher bag followed by stomaching for 2 min. One milliliter of the stomached sample was added to a bottle of culture medium. Cards were filled and sealed in the automated filler and then were incubated for 24 h at 37℃. After incubation, the cards were placed in the automated TEMPO(R) reader and MPN results were generated. For comparison with a culture method, decimal dilutions were prepared from the same homogenized samples described above, transferred onto Baird Parker and Baird Parker-Rabbit Plasma Fibrinogen (BP-RPF) agar plates, and then incubated at 37℃ for 24 h. The performance of TEMPO(R) STA method is equivalent to the culture method using Baird Parker or BP-RPF agar count plate for the enumeration of S. aureus in foods, eliminating a time-consuming and laborious process.