食品微生物检验培养基质量要求及评价标准的探讨

食品微生物学检验标准的制修订对进一步规范食品微生物检验、提高食品微生物检验的准确性和可靠性,都具有十分重要的作用。本文结合工作实践,研究探讨了《食品微生物学检验培养基和试剂的质量要求》新旧标准的差异、培养基及试剂的质量、质控菌株的保藏及使用等方面的问题。     

关于发布《食品微生物检验副溶血性弧菌检验》(GB4789.7-2013)等75项食品安全国家标准等的公告(2013年第7号)

<正>根据《中华人民共和国食品安全法》和《食品安全国家标准管理办法》规定,经食品安全国家标准审评委员会审查通过,现发布《食品微生物学检验副溶血性弧菌检验》(GB 4789.7-2013)等75项食品安全国家标准和《食品添加剂二丁基羧基甲苯(BHT)》(GB 1900-2010)第1号修改单。其编号和名称如下:GB 4789.7-2013食品微生物学检验副溶血性弧菌检验(代替GB/T 4789.7-2008)GB 4789.26-2013食品微生物学检验商业无菌检验(代替GB/T 4789.26-2003)GB 4789.28-2013食品微生物学检验培养基和试剂的质量要求(代替GB/T 4789.28-2003)GB 4789.31-2013食品微生物学检验沙门氏菌、志贺氏菌和致泻大肠埃希氏菌的肠杆菌科噬菌体诊断检验(代替GB/T 4789.31-2003)     

基于HACCP和6S管理方法的食品检验检测机构质量控制研究

危害分析与关键控制点(hazard analysis critical control point,HACCP)体系、6S[包括整理(seiri)、整顿(seiton)、清洁(seiketsu)、清扫(seiso)、安全(safety)、素养(shitsuke)]现场精益管理是被生产企业广泛实践应用且证明行之有效的质量管理方法。本文从体系结构、管理思路、模块接口等方面分析了HACCP在食品检验检测机构应用的可行性,建立了一种基于HACCP和6S的食品检验检测机构质量控制方法,阐述了HACCP与6S现场精益管理结合的检验检测质量管理工作思路与方法,并以GB 4789.3-2016《食品安全国家标准食品微生物学检验大肠菌群计数》MPN计数法为例,分析了该方法在食品检验检测机构质量控制中的应用。     

浅谈食品微生物检验的质量控制

食品卫生检验是保证食品卫生质量的关键步骤。食品微生物学检验是反映食品原料的卫生质量,生产加工过程中的污染情况以及成品在经营过程中的卫生质量变化。所以,检验结果的正确与否,不但关系到广大消费者的身体健康,同时也将影响企业的声誉,造成停产、甚至产品销毁、滞销而带来经济损失。虽然食品卫生标准微生物学检验部份(GB4789.1～4789.28-84)对各类食品的检测、检验方法、步骤有明确的规定,但是在实际工作中还存在着许多复杂的因素,     

浅谈食品微生物检验的质量控制

随着我国经济的不断发展,人们的生活水平也越来越高,自我健康意识也越来越强,对食品安全也更加关注,而食品中微生物的污染是引起食品安全问题的主要原因之一,为了保障食品安全,食品微生物检验尤为重要。做好食品微生物学检验,保证检验数据准确,就必须从采样、耗材、试剂、人员、仪器、环境与生物安全等各个方面做好质量控制,及时发现食品安全问题,降低食品安全风险。     

食品菌落总数检测人员检测过程与结果比对分析

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。结论检验人员严栺觃范地按照有兲操作觃程及标准觃定进行实验,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。     

试论食品安全微生物学检验的质量控制

食品安全问题始终是人们关注的重点。而微生物是影响食品安全、引发食品安全问题的最重要因素,因此加强食品安全微生物学检验,提升检验质量已成为相关企业以及工作人员研究的重要课题之一。基于此,以生活饮用水为研究对象,通过分析影响生活饮用水微生物学检验结构的因素,提出质量控制对策,以期为食品安全微生物学检验的质量控制提供参考依据。     

食品微生物检验的质量控制分析

正我国的食品微生物检验主要包括检验工作人员、检验仪器设备、微生物培养基、检验试剂、食品样本、食品初步处理、对食品质量的检验和控制和检验报告等,这些部分在食品微生物检验的质量控制中不可或缺,同时在我国的食品微生物检验中出现的各种问题也都出自这几方面。更好地保证食品安全问题和食品卫生质量,对食品微生物检验质量控制,为食品     

食品微生物检验灭菌培养基贮存有效性研究

食品微生物检验中大多使用经配制、灭菌后的脱水培养基,这些培养基贮存后是否满足《中国药典》2015年版、《食品微生物学检验培养基和试剂的质量要求》(GB4789.28-2013)的要求,有待验证。本实验通过随机抽取食品微生物检验常用5种脱水培养基,按照《中国药典》2015年版培养基适用性检查中规定的方法,对每种培养基分别进行2次独立试验。使用贮存21天内的灭菌培养基接种5种菌,每种菌生化特性表现良好。脱水培养基按规定方法配制、灭菌后贮存有效期内适用性检查均符合《中国药典》2015年版、《食品微生物学检验培养基和试剂的质量要求》(GB4789.28-2013)要求。     

基于HACCP体系的食品快速检验机构质量控制体系研究

危害分析和关键控制点(Hazard Analysis and Critical Control Point, HACCP)体系是一种被广泛应用于各个领域的质量管理工具。本文将HACCP体系应用于食品快速检验机构的质量控制,阐述其应用在食品快速检验机构的工作思路和方法,并以组织中氯霉素快速检测为例,分析了HACCP体系在食品快速检验机构的质量控制中的应用。以期提高食品快速检验机构食品快速检验结果的准确性,使食品快速检验结果成为食品监管部门靶向监管的技术保障,同时对相关食品检验机构的质量控制提供新思路。     

调味品微生物学检验的质量控制

微生物能引起调味品霉变或腐败和带毒，进而造成食物中毒和食源性疾病，调味品微生物学检验的目的就是为了监督调味品生产，保障调味品的食用安全。本文就目前实际工作中存在的问题，从基础质量控制、环境质量控制和结果质量控制等方面，讨论调味品微生物检验的质量控制。     

调味品微生物检验的质量控制

微生物能引起调味品霉变、腐败，进而造成食物中毒和食源性疾病，调味品微生物检验的目的就是为了监督调味品生产，保障调味品的食用安全。章就目前实际工作中存在的问题，从基础质量控制、环节质量控制和结果质量控制等方面，讨论调味品微生物检验的质量控制。     

食品微生物检验及实验室质量控制

食品是人类赖以生存的基础,食品微生物检验对于确保食品安全具有重要作用。食品微生物检测是保证食品质量安全的重要手段,随着人类生活质量不断提高,食品安全已经成为社会各界关注的重点。微生物检测工作的科学开展能够有效提升食品安全,对我国现代食品行业发展具有不可或缺的重要价值。本文主要介绍了食品微生物检验的主要内容及特点、检测技术及方法、食品微生物实验室质量控制措施等,为本行业工作人员提供可靠的理论依据。     

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。     

IMPLEMENTATION OF HACCP TO BULK CONDENSED MILK PRODUCTION LINE

A hazard analysis critical control point (HACCP) program itself is a straightforward and logical system of enhancing food safety through the prevention of problems. This paper focuses on the role of each step in HACCP programs. Condensed milk products, which have wide application in many sectors of the food industry, are relatively short shelf-life products. Therefore, HACCP analysis of this product is an important issue for public health. Implementation of the HACCP system to production of bulk-condensed milk proved to be a valuable tool for improving the safety and quality characteristics of that product. Chemical and microbiological test results, in addition to the other programs, play a lead role in developing monitoring strategies and generating validation data to help the HACCP team assess the effectiveness of the processing controls being used.     

IMPLEMENTATION OF HACCP TO BULK CONDENSED MILK PRODUCTION LINE

A hazard analysis critical control point (HACCP) program itself is a straightforward and logical system of enhancing food safety through the prevention of problems. This paper focuses on the role of each step in HACCP programs. Condensed milk products, which have wide application in many sectors of the food industry, are relatively short shelf-life products. Therefore, HACCP analysis of this product is an important issue for public health. Implementation of the HACCP system to production of bulk-condensed milk proved to be a valuable tool for improving the safety and quality characteristics of that product. Chemical and microbiological test results, in addition to the other programs, play a lead role in developing monitoring strategies and generating validation data to help the HACCP team assess the effectiveness of the processing controls being used.     

Microbiological quality of open ready-to-eat salad vegetables: effectiveness of food hygiene training of management

During September and October 2001, a microbiological study of open, ready-to-eat, prepared salad vegetables from catering or retail premises was undertaken to determine their microbiological quality. The study focused on those salad vegetables that were unwrapped and handled either by staff or customers in the premises where the sample was taken. Examination of salad vegetables from food service areas and customer self-service bars revealed that most (97%; 2,862 of 2,950) were of satisfactory or acceptable microbiological quality, 3% (87) were of unsatisfactory microbiological quality because of Escherichia coli levels in the range of 10(2) to 10(5) colony-forming units per gram. One (<1%) sample was of unacceptable microbiological quality because of the presence of Listeria monocytogenes at 840 colony-forming units per gram. The pathogens E. coli O157, Campylobacter spp., and salmonellas were not detected in any of the samples examined. The display area for most food service and preparation areas (95%) and self-service salad bars (98%) that were visited was judged to be visibly clean by the sampling officer. Most self-service bars (87%) were regularly supervised or inspected by staff during opening hours, and designated serving utensils were used in most salad bars (92%) but in only a minority of food service areas (35%). A hazard analysis system was in place in most (80%) premises, and in 61%, it was documented. Most (90%) managers had received food hygiene training. A direct relationship was shown between increased confidence in the food business management and the presence of food safety procedures and the training of management in food hygiene.     

Accelerated methods for the microbiological quality control of food products in the critical control point system in the analysis of the hazard factor

The rapid microbiological methods of quality control food in the HACCP systems. The paper contain the summary of the hazard analysis control point concept for the control of food microbiological safety. It characterises the express methods that can detect and identify the Food Poison Organisms, including the methods for the rapid detection and enumeration of microorganisms by means of a new impedance measuring systems, molecular-biologic methods and DNA-diagnostic methods.     

Implementation of chemometrics in quality evaluation of food and beverages

Conventional methods for food quality evaluation based on chemical or microbiological analysis followed by traditional univariate statistics such as ANOVA are considered insufficient for some purposes. More sophisticated instrumental methods including spectroscopy and chromatography, in combination with multivariate analysis—chemometrics, can be used to determine food authenticity, identify adulterations or mislabeling and determine food safety. The purpose of this review is to present the current state of knowledge on the use of chemometric tools for evaluating quality of food products of animal and plant origin and beverages. The article describes applications of several multivariate techniques in food and beverages research, showing their role in adulteration detection, authentication, quality control, differentiation of samples and comparing their classification and prediction ability.     

The influence of processing on the microbial risk associated with Rooibos (Aspalathus linearis) tea

This review discusses the influence of processing on the microbial risk associated with Salmonella in Rooibos tea, the identification of Salmonella and preventative and control measures to control microbial contamination. Rooibos tea, like other plant products, naturally contains a high microbial load. Downstream processing steps of these products usually help in reducing any contaminants present. Due to the delicate flavour properties and nature of Rooibos, gentle processing techniques are necessary for the production of good quality tea. However, this has a major influence on the microbiological status of the product. The presence of Salmonella in Rooibos is poorly understood. The ubiquitous distribution of Salmonella in the natural environment and its prevalence in the global food chain, the physiological adaptability, virulence of the bacterial pathogen and its serious economic impact on the food industry, emphasises the need for continued awareness and stringent controls at all levels of food production. With the advances of technology and information at hand, the processing of Rooibos needs to be re‐evaluated. Since the delicate nature of Rooibos prohibits the use of harsh methods to control Salmonella, alternative methods for the steam pasteurisation of Rooibos show great potential to control Salmonella in a fast, efficient and cost‐effective manner. These alternative methods will significantly improve the microbiological quality of Rooibos and provide a product that is safe to consumers. © 2014 Society of Chemical Industry