食品中霉菌和酵母计数检验方法国内外标准的比较研究及启示

Implication and comparative study of Chinese and foreign examination method standards on mold and yeast enumeration in food

霉菌和酵母是食品中常见的污染真菌,通常也被用作评价食品卫生质量的指示菌。我国自1984年起开始对食品中霉菌和酵母的污染情况进行监测,这也使我国食品卫生质量得到了极大提高。然而,与其他国家或国际检验方法标准相比,我国现行有效的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》的主要技术内容还有很大不同。因此,为顺应国际贸易的需要,更好地推动我国标准与国外或国际标准接轨,本综述分别对来自国外或国际的检验方法标准,如美国(BAM Chapter 18—2001)、澳大利亚(AS 5013.29—2009)和国际标准化组织(ISO 21527—2008),与我国的检验方法标准(GB 4789.15—2016)进行比较分析,以期为我国霉菌和酵母计数检验方法标准的后续修订提供理论依据和方法参考。

Molds and yeasts are common fungi that cause food contamination,and are also used as indicators to evaluate the quality of food hygiene.China has been conducting contamination surveillance of molds and yeasts in food since 1984,and has greatly promoted the quality of food hygiene nationwide.However,the key technical aspects of Chinese standard GB 4789.15—2016“National food safety standards of food microbiological examination-molds and yeasts enumeration”and foreign standards from other countries or international organizations are rather different.Therefore,to adapt to the needs of international trade and better promote Chinese standards in line with foreign or international standards,this article reviews the comparative analysis of foreign or international standards such as BAM Chapter 18—2001 from the US,AS 5013.29—2009 from Australia,and ISO 21527—2008 from the International Organization for Standardization,with the Chinese standard(GB 4789.15—2016)on mold and yeast enumeration to provide a theoretical basis and reference method for the subsequent revision of the Chinese standard on mold and yeast enumeration in food.