食品微生物检验中两种均质方法的比较

Comparison of Two Homogenizing Methods in Food Microbial Tests

目的比较食品微生物检验中两种均质方法对检验结果的影响。方法采用旋刀式均质方法和拍击式均质方法均质,测定细菌、霉菌回收率,并对经两种均质方法检验的食品微生物项目结果进行分析。结果细菌回收率旋刀式均质方法略高于拍击式均质方法,霉菌回收率拍击式均质方法略高于旋刀式均质方法。结论食品微生物检验过程要根据样品的不同形态特点和检验项目选择合适的均质方法。

Objective To compare the effects of two homogenizing methods on results of food microbiological tests. Methods The knife-homogenizer and slap-homogenizer were adopted in homogenizing, the recoveries of bacteria and moulds, were detected, and the results of the food microbiological tests using the different homogeneous methods were analyzed. Results The bacteria recovery of the knife-homogenized group were slightly higher than that of the slap-homogenized group. The moulds recovery of the slap-homogenized group were slightly higher than that of the knife-homogenized group. Conclusion Proper homogenizing methods should be chosen in food microbiological tests according to different characteristics of the sample and testing items.