食品菌落总数检测人员检测过程与结果比对分析

Personnel comparison and analysis of detection process and results of aerobic plate count in food

中文关键词:  菌落总数  人员比对  质量控制

英文关键词:aerobic plate count  personnel comparison  quality control

中文摘要:

      目的 对实验室食品菌落总数检测人员检测过程与结果进行比对, 加强实验室质量控制。方法 根据内部质量控制的技术要求, 按照GB 4789.2-2016《食品微生物学检验 菌落总数测定》进行检测, 对4名实验人员测定结果进行分析, 评价其质量控制。结果 4名检验人员的测定结果均允许范围内, 但A人员的测定结果普遍偏低, log值接近于满意范围临界值。结论 检验人员严格规范地按照有关操作规程及标准规定进行实验, 定期进行人员比对, 为实验室质量控制及管理提供可靠的数据及保障。

英文摘要:

      Objective To compare and analyze the detection process and results of aerobic plate count in food, in order to strengthen laboratory quality control. Methods According to the technical requirements of internal quality control, the test was conducted in accordance with GB 4789.2-2016 Measurement of total number of colonies in food microbiological examination, and the results of 4 laboratory personnel were analyzed to evaluate their quality control. Results The test results of the 4 inspectors were all within the allowable range, but the measurement results of the Staff A were generally low, and the log value was close to the critical value of the satisfaction range. Conclusion The inspectors strictly follow the relevant operational procedures and standards to conduct experiments and regularly conduct personnel comparison to provide reliable data and guarantees for laboratory quality control and management.