Interlaboratory proficiency tests for the detection of staphylococcal enterotoxin type A in food,Letters in Applied Microbiology

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Interlaboratory proficiency tests for the detection of staphylococcal enterotoxin type A in food
Letters in Applied Microbiology ( IF 2.0 ) Pub Date : 2021-05-22 , DOI: 10.1111/lam.13512
S Schaarschmidt ₁ , D Leeser-Boek ₁ , K Drache ₁ , Y Nia ₂ , G Krause ₁ , A Fetsch ₁

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Staphylococcal enterotoxins (SEs) are among the leading causes of food intoxications, affecting consumer health even in nanogram (ng) amounts. In the European Union, certain food safety criteria are specified, including the absence of SEs in cheeses, milk powder and whey powder. Until 2019, the analytical reference method used was the European Screening Method, which was replaced by EN ISO 19020. For the official laboratories involved in food control, the German Reference Laboratory for coagulase-positive staphylococci including Staphylococcus aureus organized three interlaboratory proficiency tests (ILPTs) to detect SE type A in food during the years 2013–2018. The selected food products (cream cheese and vanilla pudding) were successfully tested beforehand with regard to easy handling, homogeneity and stability of the added toxin. In 2013, ILPT participants overall were not competent in detecting SE type A in food. The following factors were identified to improve the performance: (i) concentration of sample extract using dialysis; (ii) selection of a sensitive detection kit; and (iii) proper sample handling. By taking these factors into account and instructing and training the laboratories, their competence greatly improved. In 2018, all performance criteria (specificity, sensitivity and accuracy) were >90%, even at very low concentrations of SE type A of approximately 0·01 ng g^–1 food.

中文翻译：

食品中A型葡萄球菌肠毒素检测实验室间能力验证

葡萄球菌肠毒素 (SE) 是导致食物中毒的主要原因之一，即使在纳克 (ng) 量的情况下，也会影响消费者的健康。欧盟规定了某些食品安全标准，包括奶酪、奶粉和乳清粉中不含 SE。直到 2019 年，使用的分析参考方法是欧洲筛查方法，被 EN ISO 19020 取代。对于涉及食品控制的官方实验室，德国参考实验室对包括金黄色葡萄球菌在内的凝固酶阳性葡萄球菌在 2013-2018 年期间组织了三项实验室间能力测试 (ILPT) 以检测食品中的 A 型 SE。选定的食品（奶油干酪和香草布丁）事先就添加毒素的易处理性、均质性和稳定性进行了成功测试。2013 年，ILPT 参与者总体上没有能力检测食物中的 A 型 SE。确定了以下因素以提高性能： (i) 使用透析的样品提取物浓度；(ii) 选择灵敏的检测试剂盒；(iii) 适当的样品处理。通过将这些因素考虑在内，并对实验室进行指导和培训，他们的能力得到了极大的提高。2018 年，所有性能标准（特异性、灵敏度和准确度）均 >90%，即使在非常低的 A 型 SE 浓度（约 0·01 ng g）下^–1食物。

更新日期：2021-05-22

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