食品中霉菌和酵母能力验证的方法比对与结果分析

Comparison and Result Analysis of Methods for Verifying the Ability of Mold and Yeast in Food

检验实验室质量管理体系运行情况,总结实验过程中影响霉菌和酵母计数的因素,确保检测数据的准确性。参照能力验证参考指导书和GB 4789.15—2016,以不同的实验人员和不同的培养基进行比对,对能力验证样品进行检验和计数,把测试结果换算成对数形式,计算Z值,对实验室能力进行评价。结果表明,编号为22-C203样品上报的结果为4 200 CFU/mL,22-V106上报的结果为410 CFU/mL,取得的Z值分别为0.1和-0.4,能力验证结果为满意。表明实验室具备食品中霉菌和酵母计数的检测能力,提升了实验室内部体系管理水平,也为之后参加此项能力验证的实验室提供参考依据。

Inspect the operation of the quality management system in the laboratory,summarize the factors that affect the counting of mold and yeast during the experimental process,and ensure the accuracy of the testing data.Refer to the reference manual for proficiency testing and GB 4789.15-2016,compare with different experimenters and different culture media,test and count proficiency testing samples,convert test results into logarithmic form,calculate Z-value,and evaluate laboratory capabilities.The results showed that samples numbered 22-C203 reported a result of 4200 CFU/mL,22-V106 reported a result of 410 CFU/mL,and obtained Z values of 0.1 and-0.4,respectively.The capability validation results were satisfactory.This indicates that the laboratory has the ability to detect mold and yeast counts in food,which improves the internal system management level of the laboratory and provides a reference basis for laboratories participating in this ability verification in the future.