霉菌和酵母菌快速测试技术与国家标准方法在食品检测中的应用比对

Comparison of Rapid Testing Technology of Mold and Yeast with National Standard Method in Food Detection

目的:对比霉菌和酵母菌快速测试技术与国家标准方法的差异性。方法:通过对食品原料进行人工污染的方式开展菌株适用性试验、方法重复性试验、方法显著差异性比较试验,确认快速测试技术与国家标准方法用于食品原料检测时是否存在显著差异。结果:两种方法重复性限r <0.25,两方法与国标方法无显著差异(P> 0.05)。结论:该快速测试技术适用于食品原料质量控制的霉菌和酵母菌检测。

Objective: To compare the difference between the rapid test technology of mold and yeast and the national standard method. Method: Carry out strain suitability test, method repeatability test and method significant difference comparison test by artificially contaminating food raw materials to confirm whether there is significant difference between rapid testing technology and national standard method when used for food raw materials testing.Result: The repeatability limit of the two methods was r < 0.25, and there was no significant difference between the two methods and the national standard method(P > 0.05). Conclusion: The rapid test technology is suitable for the detection of mold and yeast in the quality control of food raw materials.