Reliability Comparison of TEMPO/STA Method with Baird-Parker Method for the Determination of Staphylococcus aureus in Foods

doi:10.7506/spkx1002-6630-201320052

Abstract

Abstract:

In this study, TEMPO/STA method and Baird-Parker method in the Chinese national standard GB
4789.10—2010 were used to count Staphylococcus aureus in 150 samples from five kinds of foods including quickfrozen
foods, raw milk, meat products, cold fish products and condiments. The results showed that there were good
coincidence rate as high as 94.67% and the P value was larger than 0.05, suggesting that no significant difference
between the two methods. The positive rates of Staphylococcus aureus with TEMPO/STA method and Baird-Parker
method were 33.33% and 31.33%, respectively in 300 natural samples assigned to 7 groups including cold dish, condiment,
pastry, convenient foods, raw milk, frozen foods and raw meat. Statistical analysis showed no significant difference
between the two methods.

Key words: TEMPO/STA method, Baird-Parker method, Staphylococcus aureus, food

LING Xiu-mei，CHEN Li-ling，ZHANG Min，WU Yuan-gen，YE Mei，WAN Yu-ping. Reliability Comparison of TEMPO/STA Method with Baird-Parker Method for the Determination of Staphylococcus aureus in Foods[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201320052.

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Reliability Comparison of TEMPO/STA Method with Baird-Parker Method for the Determination of Staphylococcus aureus in Foods

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