Soleris微生物快速检测法在食品霉菌和酵母检测中的等效性研究

Equivalence study of the Soleris rapid microbial detection method for mold and yeast detection in food products

中文关键词:  Soleris微生物快速检测法  霉菌和酵母  食品检测

英文关键词:Soleris rapid microbial detection method  molds and yeast  food detection

中文摘要:

      目的 评估Soleris微生物快速检测法在食品霉菌和酵母检测的适用性及与国家标准方法的等效性。方法 参考国内外标准, 开展包容性、排他性、灵敏度与相对检出限、耐变性、批间变异5项参数验证, 与GB 4789.15—2016《食品安全国家标准 食品微生物学检验 霉菌和酵母计数》进行等效性对比。结果 30株目标菌均检出, 包容性100%; 31株非目标菌均未检出, 排他性100%。不同食品基质相对检出限均小于接受限1.5。耐变性及试剂批次差异, 对检测结果无显著差异, 重复性良好。检测时间缩短至48 h内。结论 利用Soleris微生物快速检测法检测食品中霉菌和酵母的检测结果与GB 4789.15—2016方法具有等效性, 可用于食品中霉菌和酵母的快速检测, 为食品安全质控、监督抽检及应急筛查提供高效技术支撑。

英文摘要:

      Objective To evaluate the applicability of the Soleris rapid microbial detection method for detecting molds and yeasts in food and its equivalence with the national standard method. Methods Validation experiments were performed in accordance with domestic and international standards, focusing on 5 core parameters: Inclusivity, exclusivity, sensitivity, relative limit of detection, robustness and inter-batch variability. A systematic equivalence comparison was conducted against the conventional reference method specified in GB 4789.15—2016 National food safety standard-Microbiological examination of food-Enumeration of molds and yeasts. Results All 30 target mold and yeast strains were successfully detected, yielding an inclusivity rate of 100%; while none of the 31 non-target strains were detected, resulting in an exclusivity rate of 100%. The relative limit of detection values across diverse food matrices were consistently below the preset acceptance threshold of 1.5. Robustness and differences between reagent batches had no statistically significant impact on the detection results, demonstrating excellent repeatability. The detection time was shortened to within 48 hours. Conclusion The detection results of mold and yeast in food using the Soleris microbial rapid detection method are equivalent to the GB 4789.15—2016 method and can be used for the rapid detection of mold and yeast in food, providing efficient technical support for food safety quality control, supervision and sampling inspection, and emergency screening.