Verification the detection method Staphylocoscus aureus from food products
Abstract
The article highlights an example of verification of a new version of a normative document with its subsequent introduction to the production base of an institution for research of pathogenic microorganisms from food products. Such work is necessary for obtaining accreditation of the bacteriological laboratory by national organizations. All standards, domestic and international, are subject to review, which may lead to the introduction of new approaches to research, or regulate normative indicators of microorganisms, etc. In this regard, it is recommended to use the latest editions of regulatory documents in research. The text presents the work of bacteriological laboratory operators on the isolation of Staphylococcus aureus from food products, namely dry egg powder. After all, the leading place in the etiology of diseases of the food chain is given to Staphylococcus aureus and its toxin (enterotoxin), which is the cause of gastroenteritis. Minor disturbances in the temperature regime throughout the food chain can lead to the accumulation of pathogens in raw materials or finished products. In accordance with the requirements for certified institutions, employees must participate in interlaboratory and intralaboratory studies to confirm their qualifications. The aim of the study was to verify DSTU ISO 6888-1:2021 and DSTU ISO 6888-1:2003 by obtaining standard deviation of reproducibility (SR), limit of reproducibility (Rlab) and expanded uncertainty (U) in an intra-laboratory study of Staphylococcus aureus from food products. After examining the matrix sample, Staphylococcus aureus cultures were obtained in log10 CFU/g, which were subsequently subjected to mathematical calculations to determine reproducibility values. The calculations substantiated the reliability of the results obtained during the analysis of the substance under study, as evidenced by the indicators that are within the controlled limits of Rlab ≤ Rstand. The estimated error of the method is 0.56 log10 CFU/g. This gives grounds for asserting that the method of selection of St. aureus is performed correctly by specialists.
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