能力验证中霉菌和酵母计数影响因素探讨

Study on the Influencing Factors of Molds and Yeasts in Proficiency Test

为了分析探讨食品微生物能力验证中霉菌和酵母计数检验方法及注意事项,提高实验室检测霉菌和酵母的能力。本文根据GB 4789.15—2016《食品安全国家标准食品微生物学检验霉菌和酵母计数》,采用不同生产厂家,不同培养基进行倾注平皿,比较分析霉菌和酵母计数结果的差异性。结果显示,广东省食品检验所实验室样品19E-381和19F-979检测结果分别为2800、900 CFU/mL,能力验证结果为满意。不同生产厂家、不同培养基对霉菌和酵母计数有影响,其中,孟加拉红琼脂的检测效果比马铃薯葡萄糖琼脂好,此次能力验证表明广东省食品检验所实验室霉菌和酵母检测能力良好。

In order to analyze and explore the methods and precautions for the inspection of mold and yeast counts in food microbiological proficiency testing,to improve the laboratory's ability to detect mold and yeast,according to GB 4789.15—2016"National Food Safety Standard,Food Microbiological Inspection:Counting of Mold and Yeast",different manufacturers and different culture media are used to pour the plates to compare and analyze the differences in the results of mold and yeast counts in this paper.The results show that the test results of samples 19E-381 and 19F-979 in this laboratory are 2800 and 900 CFU/mL respectively,and the proficiency test results are satisfactory.Different manufacturers and different culture media have an impact on the counts of mold and yeast.Among them,the detection effect of bengal red agar is better than that of potato dextrose agar.This proficiency test shows that the laboratory has good mold and yeast detection capabilities.