食品检验实验室沙门氏菌定性检验的方法验证和关键控制点分析

Method Validation and Analysis of Critical Control Points in Salmonella Qualitative Testing in Food Inspection Laboratories

该文对新版沙门氏菌检验标准进行了方法验证,并以此评估实验室的检验检测能力。选择5类食品样品,分别设置阴性对照组、阳性对照组、自然样品组和人工污染组,按照GB 4789.4—2024《食品安全国家标准食品微生物学检验沙门氏菌检验》的要求检验食品中的沙门氏菌,同时开展检出水平实验,并分析了实验的关键控制点,以确保检测结果的准确性。结果表明,实验结果与理论值一致,达到了标准方法要求的技术指标水平,检验结果准确可靠,证明该实验室具备准确检验食品中沙门氏菌的能力。可为各实验室开展食品中沙门氏菌的方法验证提供技术参考,也为开展食品微生物定性项目的方法验证提供了思路。

The article conducted a method validation for the new standard of Salmonella testing and assessed the laboratory’s testing capabilities.Five categories of food samples were selected,along with negative control groups,positive control groups,naturally contaminated groups,and artificially contaminated groups.The Salmonella in food was tested according to the requirements of GB 4789.4—2024,and detection level experiments were also carried out.The key control points of the experiment were analyzed to ensure the accuracy of the test results.The results showed that the experimental results were consistent with the theoretical values,meeting the technical indicator level required by the standard method.The test results were accurate and reliable,indicating that the laboratory has the capability to accurately test food for Salmonella.The article provides technical reference for laboratories to conduct method validation for Salmonella in food and offers insights for method validation of food microbiological qualitative projects.