食品中霉菌计数实验室内部比对的实验方法与结果分析

Mold Numeration Test and Results Analysis in Food of Laboratory Internal Comparison’s Experimental Methods

为了对实验室食品霉菌计数检测人员检测过程与结果进行人员比对,确保实验室保持良好的检测水平,提升结果的可靠性。本文根据内部质量控制的技术要求,按照食品安全国家标准GB 4789.15—2016《食品微生物学检验霉菌和酵母计数》对质控样品进行检测,对2名实验人员的实验结果进行分析,对其进行能力评定。结果显示,2名实验人员的实验结果分别为6 CFU/mL和8 CFU/mL,均在特性区间内(2~22 CFU/mL)。人员之间的复现性为0.13,小于复现性限R=0.45,满足标准要求。由此得出,定期进行人员比对,是确保实验室质量管理体系持续改进的有效措施之一,要将质量控制落实到整个检测活动中,保证工作质量水平逐步提高。

In order to compare the detection process and results of mold numeration inspectors.Maintain good inspection levels and enhance the result’s reliability,according to the technical requirements about internal quality control,The quality control sample was inspected on the basis of GB 4789.15-2016 Food Microbiological Examination:Enumeration of Moulds and Yeasts.Through analyzing experimental results,it would be conducted about two testers’capability evaluation.The results show that the consequence of two testers is 6 CFU/mL and 8 CFU/mL,which is in the allowable range of 2-22 CFU/mL.The reproducibility between two testers is 0.13,which is less than 0.45 and meets standard requirements.It is concluded that experimenting with personnel comparison regularly is one of the effective measures which can continuous improve quality management system.Quality control should be implemented into all aspects of inspected activities,to ensure that improve the quality level.