不同功能保健食品致病菌检测方法问题探讨  

Discussion on the Problem of Test Method in Pathogenic Bacteria for Different Functional Health Foods

作　　者：杨晓莉 李翠 李辉 

机构地区：[1]陕西省食品药品检验所,陕西西安710065

出　　处：《药物生物技术》2015年第3期248-252,共5页Pharmaceutical Biotechnology

摘　　要：通过对不同功能保健食品致病菌检测方法的验证,确认按照食品安全国家标准方法检测是否科学、有效。参照《中国药典》2010年版微生物限度检查法方法学验证对6类27种保健食品的致病菌检测方法验证。77.8%的保健食品致病菌检查时,方法存在不同程度的漏检问题,保健食品对金黄色葡萄球菌的抑制作用较强,志贺氏菌、溶血性链球菌次之,沙门氏菌最弱。保健食品中普遍含有抑菌成分,其抑菌作用与保健食品中主要成分的抑菌性密切相关。保健食品有抑菌作用时,培养基稀释法(1∶20)可有效去除抑菌作用以提高结果的准确性。若直接使用食品安全国家标准方法可能有漏检风险影响结果的准确性,建议关注保健食品微生物检查方法学验证问题。To confirm whether the methods of national food safety standard for different functional health foods were appropriate and scientific by verification. According to the Chinese Pharmacopoeia 2010 edition was validated the microbiological test method of6 types in 27 kinds of health foods. There were different level missed detection problem,about 78% when were used the methods of national food safety standard to detect pathogenic bacteria of health food. The inhibitory effect of health food on Staphylococcus aureus was the strongest,and then Shigella and Streptococcus hemolyticus and Salmonella was the last. The medium dilution method（ 1∶ 20）could effectively remove the bacteriostatic action to improve the accuracy when health food had bacteriostatic action. If methods of national food safety standard were directly used to detect pathogenic bacteria of health food the risk to be missed affected the accuracy of results. The problem of microbial test method validation for health food should be concerned.

关 键 词：保健食品 微生物学检测 食品安全国家标准 中国药典 方法验证 致病菌 

分 类 号：Q93-332[生物学—微生物学]