基于HACCP体系浅析食品微生物定性检测中的风险管理

食品微生物中致病菌的检测多为定性检测，为了确保检测结果准确性，防止假阳性或者假阴性结果的出现，微生物实验室应对实验室和食品微生物定性检测流程中存在的风险进行风险管理。本文基于HACCP原理对微生物定性检测中的关键控制点进行分析及评估，建立监控系统，提出预防措施，最终形成HACCP计划表，降低或者避免风险的产生，提高检测结果准确度和可靠性。

Risk management in microbiological qualitative testing of food based on hazard analysis critical control point system

There are a large number of qualitative tests in the detection of pathogenic bacteria of food microbiological testing. In order to ensure the accuracy of the results and prevent false positive or false negative results, the microbiological laboratory should carry out risk management for the risks existing in the laboratory and food microbiological qualitative testing process. Based on the principle of HACCP, this paper analyzes the critical control points in microbial qualitative tests, proposes monitoring system and preventive measures, though all above way forms the HACCP schedule. This schedule can help reducing or avoiding the risks in the lab, and improving the accuracy and reliability of test results.