食品微生物检验常用培养基配制及灭菌后贮存有效期的研究

Study on the Preparation of Commonly used Culture Medium for Food Microbiological Examination and their Shelf Life after Sterilization

本文通过对食品微生物检测中常用培养基的配制方法以及灭菌之后的储藏条件的贮存有效期进行验证,确保每次配制使用的培养基质量符合相关检测标准的要求。方法参考《中国药典》2015年版第4部1105非无菌产品微生物限度检查法。结果表明,本研究实验室常用培养基营养琼脂、TSA和BP在储存有效期内,培养基质量均符合规定。

In this paper,the preparation method of commonly used culture medium in food microorganism detection and the storage validity period of storage conditions after sterilization were verified to ensure that the quality of culture medium used in each configuration meets the requirements of relevant detection standards.Methods refer to the microbial limit test method of 1105 non sterile products in the 4th part of Chinese Pharmacopoeia(2015 Edition).The results showed that the quality of nutrient agar,TSA and BP was up to the standard during the storage period.