食品中金黄色葡萄球菌和沙门氏菌检出能力验证结果与分析

目的提升食品中金黄色葡萄球菌和沙门氏菌的检测能力,增强实验室竞争力。方法依据能力验证作业指导书、国家标准GB 4789.10-2010《食品安全国家标准食品微生物学检验金黄色葡萄球菌检验》和GB 4789.4-2010《食品安全国家标准食品微生物学检验沙门氏菌检验》的要求,分别对1~#~5~#金黄色葡萄球菌待检样品和6~#~10~#沙门氏菌待检样品进行增菌、分离和生化反应鉴定。结果 10个待测样品中,2~#、4~#检出金黄色葡萄球菌,6~#、7~#检出沙门氏菌,10个样品均取得满意的结果。结论通过参加能力验证工作,可以较好地提高实验室的检测能力。

Proficiency testing results and analysis of detection ability of Staphylococcus aureus and Salmonella in food

Objective To strengthen the detection capability of Staphylococcus aureus and Salmonella in food and improve the competition ability of laboratory. Methods According to working instruction, GB 4789.10-2010 National food safety standard Food microbiological examination: Staphylococcus aureus and GB 4789.4-2010 National food safety standard Food microbiological examination: Salmonella, 1#~5# staphylococcus aureus inspected samples and 6#~10# Salmonella inspected samples were enriched, isolated and biochemically identified. Results The results showed that in 10 samples, Staphylococcus aureus was detected in 2# and 4#, and Salmonella was detected in 6# and 7#. The test results of 10 samples were satisfied. Conclusion By participating in the proficiency testing, the laboratory''s detection ability can be improved.