食品微生物定量检测内部质量控制方法的应用

Application of internal quality control method in food microbiological quantitative detection

中文关键词:  食品微生物  定量检测  内部质量控制

英文关键词:food microorganism  quantitative determination  internal quality control

中文摘要:

      目的 加强实验室食品微生物定量检测的内部质量控制。方法 以蜂蜜中嗜渗酵母检测为例, 根据内部质量控制技术以及GB 14963-2011《食品安全国家标准 蜂蜜》的要求, 采用空白对照、暴露实验、培养基质控、人员比对、加标回收、方法比对实验, 对检测过程和结果进行质量控制。结果 空白对照和暴露实验结果有效, 生长率为0.81, 人员比对绝对差值0.21 log10(CFU/g), 加标回收率73%~93%, 方法比对绝对差值0.11 log10(CFU/g)。结论 该方法可用于食品微生物定量检测的内部质量控制。

英文摘要:

      Objective To strengthen the internal quality control of food microbiological quantitative detection in laboratory. Methods The detection of Osmophilic yeast in honey was taken as an example, according to the internal quality control technical requirements and GB 14963-2011 Honey, blank control, exposure experiment, culture medium quality control, personnel comparison, spike recovery, method comparison experiment were used to perform quality control on the detection process and results. Results Blank control and exposure experiment results were valid, the growth rate was 0.81, the absolute difference of personnel comparison was 0.21 log10(CFU/g), the recovery rates were 73%~93%, and the absolute difference of method comparison was 0.11 log10(CFU/g). Conclusion This method can be used for internal quality control of food microbial quantitative detection.