摘要
对GB 4789.35-2016《食品安全国家标准食品微生物学检验乳酸菌检验》的范围、术语和定义、设备和材料、培养基和试剂、检验程序、操作步骤、结果与报告、乳酸菌的鉴定、培养基及试剂等章节逐条进行分析解读。讨论了标准变化的依据以及存在的问题,对食品微生物实验室正确实施使用该标准提出了技术性建议。
GB4789.35-2016National Food Safety Standard-Food Microbiological Examination:Lactic Acid Bacteria was analyzed and interpreted.By analyzing the scope,terms and definitions,equipmentand materials,media and reagents,inspection procedures,operating procedures,results and reports,identification of lactic acid bacteria,medium and reagents,the basis of the standard change and the existing problems were discussed,and the technical suggestions for the correctapplication of the standard in food microbiology laboratory were put forward.
作者
马群飞
MA Qunfei(Laboratory of Hygienic Microbiology, Fujian Center for Disease Control and Prevention, Fuzhou Fujian 350001, China)
出处
《中国卫生标准管理》
2017年第16期1-3,共3页
China Health Standard Management
关键词
国家标准
食品安全
乳酸菌
检验
national standard
food safety
lactic acid bacteria
examination
