| 食品微生物定量检测内部质量控制方法的应用 |
| |
| 引用本文： | 郭启新,张 蕾,张妮妮,赵 芳,杨碧垚,和小梅.食品微生物定量检测内部质量控制方法的应用[J].食品安全质量检测技术,2020,11(14):4933-4936. |
| |
| 作者姓名： | 郭启新 张 蕾 张妮妮 赵 芳 杨碧垚 和小梅 |
| |
| 作者单位： | 大理州质量技术监督综合检测中心;宾川县食品药品检验检测院,大理州质量技术监督综合检测中心,大理州质量技术监督综合检测中心,大理州质量技术监督综合检测中心,宾川县食品药品检验检测院,宾川县食品药品检验检测院 |
| |
| 基金项目： | Yunnan Provincial Bureau of Quality and Technical Supervision Science and Technology Planning Project（2017ynzjkj07） |
| |
| 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要求,按照GB 14963-2011进行检测,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0.11 log10(CFU/g),加标回收率73~93%,方法比对绝对差值0.21 log10(CFU/g)。结论 可用于食品微生物定量检测的内部质量控制。
|
| 关 键 词： | 食品微生物 定量检测 内部质量控制 |
| 收稿时间： | 2020/4/10 0:00:00 |
| 修稿时间： | 2020/7/9 0:00:00 |
Application of internal quality control method in food microbiological quantitative detection |
| |
| GUO Qi-Xin,ZHANG Lei,ZHANG Ni-Ni,ZHAO Fang,YANG Bi-Yao,HE Xiao-Mei.Application of internal quality control method in food microbiological quantitative detection[J].Food Safety and Quality Detection Technology,2020,11(14):4933-4936. |
| |
| Authors: | GUO Qi-Xin ZHANG Lei ZHANG Ni-Ni ZHAO Fang YANG Bi-Yao HE Xiao-Mei |
| |
| Affiliation: | Dali quality and Technical Comprehensive Supervision Testing Center;China;BinChuan Institute for Food and Drug Control;China,Dali quality and Technical Comprehensive Supervision Testing Center,Dali quality and Technical Comprehensive Supervision Testing Center,Dali quality and Technical Comprehensive Supervision Testing Center,BinChuan Institute for Food and Drug Control,BinChuan Institute for Food and Drug Control |
| |
| Abstract: | 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. |
| |
| Keywords: | food microbiology quantitative determination internal quality control |
|
| 点击此处可从《食品安全质量检测技术》浏览原始摘要信息 |
|
点击此处可从《食品安全质量检测技术》下载全文 |
|
