BAX~R SystemQ7全自动病原微生物快速检测系统在食品致病菌检测中的运用

为了提高食品微生物实验室致病菌的检验能力,提升实验室检验水平,通过对BAX SystemQ7全自动病原微生物快速检测法与传统检测方法(国标方法)进行对比研究,认为BAX SystemQ7全自动病原微生物快速检测方法在食品致病菌的检测方面具有自动化程度高、特异性强、假阳性率低、耗时短等优势,可作为食品中致病菌的快速筛查方法,与传统检测方法结合使用,有效提高食品中致病菌的检测效率。     

Veriflow LS李斯特菌属快速检测技术性能验证

<正>目的:与美国农业部微生物实验室指南8.08章参考方法进行对比,验证Veriflow LS李斯特菌属定性检测方法的性能。方法及结果:本次性能验证研究采用了6种不同环境样品和食品基质来验证Veriflow LS方法对于检测低菌量李斯特菌的能力。在每个非配对的对比试验中,阳性检出率的结果显示,Veriflow LS的检测结果与参考方法无显著性差异。参考方法对Veriflow LS检测过的样品的确认的结果显示,Veriflow LS检测结果无假阳性和假阴性。同时对51个李斯特菌属和35个非李斯特菌     

食品微生物多轮次能力验证方案初探

目的探讨微生物多轮次能力验证方案及其在考察参试实验室检测能力的持续满意情况和评价实验室整体检测水平中的作用。方法通过食品微生物两轮次能力验证PTC-T013、9个微生物检测项目、11个检测样品分别进行5项定量检测和6项定性检测来考察参试实验室的检测水平;定量样品采用Z-比分数统计分析,定性样品直接与设定值比较,两轮次结果进行综合比较分析。结果 71.7%实验室取得了满意的结果,虽然两轮不满意的结果数相差不大(5.3%和4.3%),但是第2轮出现不满意结果的实验室数量明显减少(21.7%和8.7%)。结论多轮次能力验证方案为参试实验室提供更多的选择;其结果能更真实地反映出参试单位的持续满意状况及整体检测水平。     

ATP荧光检测法快速筛查冷荤间加工现场凉拌菜的细菌污染状况

探讨ATP(adenosine triphosphate,三磷酸腺苷)荧光检测法检测冷荤间加工食品细菌总数的可行性,为食品细菌污染现场快速检测提供科学依据。方法 从本市餐饮单位中随机抽取20家各类餐饮单位,采集4大类80份菜品作为冷荤间加工食品检测样品,分别应用ATP荧光检测法与实验室平板计数法检测细菌总数。结果 ATP荧光检测法所得菌落数与实验室平板计数法检测菌落总数对比,假阳性率18.8%,假阴性率20.4%。结论 ATP荧光检测法适用于冷荤间加工食品微生物的快速检测。     

应对风险和机遇措施在食品微生物检验活动中的应用

全面识别、掌握实验室活动中可能面临的风险, 是应对风险和机遇的基础, 准确识别在食品微生物检验活动中的风险, 既可以通过分析实验过程中所涉及的要素进行风险识别, 也可以按照检测过程的时间顺序识别整个过程中的风险。本文从实验室提高应对风险能力、确保实验室质量目标实现的角度出发, 根据ISO/IEC 17025-2017《检测和校准实验室能力认可准则》中对实验室应对风险和机遇的新要求, 建立风险和机遇管理及控制机制, 对实验室活动进行风险识别、风险评估, 实现风险控制, 降低或消除食品微生物检验面临的风险, 并通过风险监控实现持续改进, 建立符合实验室运行情况的程序和措施, 提升管理体系的有效性, 确保实验室质量目标的实现, 为实现实验室管理的持续性和有效性提供保障。     

乳制品质量安全快速检测技术概述

正在第十五届全国HACCP应用与认证研讨会暨出口食品企业"逐一帮扶"工作推进会上,来自北京智云达科技股份有限公司的钱瑞从影响乳制品质量安全的风险因素、乳品中兽药残留快速检测技术及发展趋势、乳品中微生物快速检测技术概述、快速检测技术在乳品安全中的应用4个方面对乳制品质量安全快速检测技术进行了概述。在由国家认监委主办,中国检验检疫科学研究院(国家食品安全HACCP应用研究中心)承办的第十五届全国HACCP应用与认证     

食品中微生物检测能力验证结果与分析

目的提高实验室检验人员微生物检测能力和水平,增强实验室竞争力。方法实验室参加中国检验检疫科学研究院测试评价中心组织的食品中单核细胞增生李斯特氏菌、副溶血性弧菌2项检验能力验证。按照盲样作业指导书的要求对样品进行前处理后,依据GB4789.30-2016《食品安全国家标准食品微生物学检验单核细胞增生李斯特氏菌检验》和GB 4789.7-2013《食品安全国家标准食品微生物学检验副溶血性弧菌检验》进行定性检测。结果样品17-P842鉴定出单核细胞增生李斯特氏菌,样品18-E886鉴定出副溶血性弧菌。结论本次能力验证结果满意,为今后实验室检测实际样品提供参考经验。     

黑龙江省实验室能力比对乳粉中阪崎肠杆菌检验结果分析

通过实验室能力比对工作,评价食品微生物实验室的检测能力,提高实验室的检测水平,保证检测结果准确、可靠。依据CNAS-GL02《能力验证结果的统计处理和能力评价指南》和CNAS-CL57《能力验证提供者认可准则在微生物领域的应用说明》进行结果统计和评价。结果表明:40家参比实验室中,4家为不满意结果,满意率为90%。食品微生物实验室检验能力尚存在不足,检验能力有待提高。     

浅谈食品检测实验室生物安全管理

随着食品行业的快速发展,食品安全卫生问题也随之增多,如药物污染、微生物污染、添加剂超标等问题层出不穷。食品安全问题可能引发多种疾病,影响人的身体健康,食品微生物检验是评价和保证食品卫生的手段,因此,应该加强食品中微生物的检测。然而,在检测食品微生物时,实验室需要保留相关标准菌株,这会给实验室带来生物安全风险。。     

基层食品检测中心的食品微生物检测质量管理研究

食品微生物检测是食品安全检测的重要部分,可评判食品加工环境和过程是否达到规定标准,直接关系着食品安全。为进一步提高食品微生物检测准确度,本文对基层食品检测中心的食品微生物检测主要内容进行系统分析,明确了当前食品微生物检测存在的问题,并提出加强实验室硬件设施建设、提高检测人员素质水平、积极引进微生物检验新技术等质量管理措施,以保障基层食品检测中心的食品微生物检测准确度,高效开展实验室质量控制工作。     

基于检验过程管理的食品药品检测实验室风险评估和控制

食品药品检测在食品药品安全监管方面发挥着的重要作用,加强实验室风险管理,识别、评估和控制食品药品检验检测过程中的风险,将风险管理贯穿于食品药品检验的各个环节,对检验检测质量控制起着十分重要的作用。     

The role of microbiological testing in systems for assuring the safety of beef

The use of microbiological testing in systems for assuring the safety of beef was considered at a meeting arranged by the International Livestock Educational Foundation as part of the International Livestock Congress, TX, USA, during February, 2000. The 11 invited participants from industry and government research organizations concurred in concluding that microbiological testing is necessary for the implementation and maintenance of effective Hazard Analysis Critical Control Point (HACCP) systems, which are the only means of assuring the microbiological safety of beef; that microbiological testing for HACCP purposes must involve the enumeration of indicator organisms rather than the detection of pathogens; that the efficacy of process control should be assessed against performance criteria and food safety objectives that refer to the numbers of indicator organisms in product; that sampling procedures should allow indicator organisms to be enumerated at very low numbers; and that food safety objectives and microbiological criteria are better related to variables, rather than attributes sampling plans.     

Controlling organic chemical hazards in food manufacturing: a hazard analysis critical control points (HACCP) approach

Hazard analysis by critical control points (HACCP) is a systematic approach to the identification, assessment and control of hazards. Effective HACCP requires the consideration of all hazards, i.e., chemical, microbiological and physical. However, to-date most 'in-place' HACCP procedures have tended to focus on the control of microbiological and physical food hazards. In general, the chemical component of HACCP procedures is either ignored or limited to applied chemicals, e.g., food additives and pesticides. In this paper we discuss the application of HACCP to a broader range of chemical hazards, using organic chemical contaminants as examples, and the problems that are likely to arise in the food manufacturing sector. Chemical HACCP procedures are likely to result in many of the advantages previously identified for microbiological HACCP procedures: more effective, efficient and economical than conventional end-point-testing methods. However, the high costs of analytical monitoring of chemical contaminants and a limited understanding of formulation and process optimisation as means of controlling chemical contamination of foods are likely to prevent chemical HACCP becoming as effective as microbiological HACCP.     

调味品微生物检验质量保证的方法

微生物可以使调味品变质，进而引起食物中毒或食源性疾病。检测调味品各项微生物指标可以保证调味品的食用安全。参照HACCP体系的要求在调味品微生物检验过程中建立质量评价点（Quality Assessment Points，QAP），在每一个评价点实施质量控制，从而形成调味品微生物检验质量保证体系，以保证各项检验结果准确可靠。     

食品卫生微生物学指标设定上的国内外差异

制定微生物指标不仅是为了检验食品终产品的卫生质量，而且在国际上广泛用于食品生产、运输和销售等全过程的监测和HACCP的验证。在我国食品卫生标准体系中，有关微生物检验的采样、检测方法以及指标表述方面与国际通行做法上有较大差距。通过介绍国际食品法典委员会制定微生物学指标的原则和要点，提出完善我国食品卫生标准体系的建议。     

食源性致病微生物风险管理与控制

介绍食品安全管理的框架方法,包括采样和微生物检验,概述良好卫生规范及危害分析关键控制点系统如何达到某一食品或加工过程的特定食品安全目标（food safety objective,FSO）。FSO是企业在特定食品或食品操作中选择并实施控制危害的措施,为管理机构制定并实施监督程序以评估企业采纳管理措施的适当性,以及在不同国家监督程序的等同性方面的定量提供了科学基础。微生物检验是食品安全管理的有效手段,然而应在了解其局限性及其应用的益处和目的的情况下选择和应用微生物检验。食品工业制定有效的管理系统控制食品中特定的危害,其对于负有评估企业是否已经建立并充分实施食品安全管理系统职责的管理机构来说同样有效。     

Use of microbial data for hazard analysis and critical control point verification--Food and Drug Administration perspective

This paper examines the role that the microbiologist and microbiological testing play in implementing hazard analysis and critical control point (HACCP) programs. HACCP offers a more comprehensive and science-based alternative for controlling food safety hazards compared with traditional sanitation programs based upon good manufacturing practices. Controlling hazards under an HACCP program requires a systematic assemblage of reliable data relating to the occurrence, elimination, prevention, and reduction of hazards. These data need to be developed in a transparent environment that will ensure that the best scientific methodologies have been employed in developing the needed data. The two mechanisms used in HACCP to assess the adequacy of the database are validation studies and the verification assessments. Microbiological testing is an important mechanism for collecting data used in developing and implementing an HACCP plan. Microbial sample data can help establish standard operating procedures (SOPs) for sanitation, assess the likelihood of the occurrence of hazards, establish critical limits, and assess the validity of the HACCP plan. The use of a performance standard to assess whether microbiological hazards have been reduced to an acceptable level creates an especially important use for microbial analysis. Microbial testing is also useful in implementing an HACCP plan by helping to monitor the effectiveness of sanitation SOPs, the compliance of incoming ingredients with safety criteria, the safety of product being held for corrective action, and the safety of the finished product. The verification audits demonstrate that all control measures have been applied as designed in the HACCP plan. Although auditing HACCP records is the primary means of verification, microbial sampling can play an important role as well.     

Development of hazard analysis by critical control points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities

Hazard Analysis by Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards in the food chain. Effective HACCP requires the consideration of all chemical microbiological, and physical hazards. However, current procedures focus primarily on microbiological and physical hazards, while chemical aspects of HACCP have received relatively little attention. In this article we discuss the application of HACCP to organic chemical contaminants and the problems that are likely to be encountered in agriculture. We also present generic templates for the development of organic chemical contaminant HACCP procedures for selected raw food commodities, that is, cereal crops,raw meats, and milk.     

The application of Hazard Analysis and Critical Control Point system to milk powder manufacture*

All food manufacturers have a responsibility to have a full knowledge of the risks involved in their process, extending from raw materials through to consumption. The Hazard Analysis and Critical Control Point (HACCP) system is described as a management tool to develop preventive procedures for powder manufacture. Traditional HACCP focuses on microbiological pathogens as the hazard to the consumer. Within Dairy Crest Ltd a hazard is defined in the wider context of failure to meet product and process specifications. The paper describes the origin and development of HACCP, and gives a checklist for its successful implementation. Particular problems in implementation are discussed with reference to the author's experience. HACCP is only as effective as the management team driving it, and they must be clear as to the documentation they are setting out to produce