面包中霉菌检测结果的测量不确定度评定  

Uncertainty Evaluation of the Results of Enumeration of Moulds in Bread

作　　者：胡婕 毛林夏 李昱贤 李恒 熊勇 HU Jie;MAO Lin-Xia;LI Yu-Xian;LI Heng;XIONG Yong(Comprehensive Technology Center of Mengzi Customs,Mengzi 661199)

机构地区：[1]蒙自海关综合技术中心,蒙自661199

出　　处：《中国口岸科学技术》2021年第7期95-99,共5页China Port Science and Technology

摘　　要：为做好进口食品安全检验和不确定度评定工作,依据《食品安全国家标准食品微生物学检验霉菌和酵母计数》(GB 4789.15-2016),采用稀释平板法,测定对象选择易受霉菌污染的面包,对霉菌检测结果的测量不确定度分量进行分析和评估。结果表明面包中霉菌检测结果及扩展不确定度为(768±76)CFU/g,包含因子k=2.09,不确定度主要来源于重复性检测。该评估模型为进口食品中霉菌检测结果的测量不确定度评定提供了参考依据,能够体现海关实验室在该微生物项目测量工作上的技术和能力。For safety inspection of imported food and uncertainty evaluation of test results, the enumeration of moulds in bread was analyzed and evaluated according to national food safety standard of "Food microbiological examination: Enumeration of moulds and yeasts "(GB 4789.15-2016). The bread which was susceptible to mold contamination was selected as the test object, and the measurement uncertainty component of mold detection results was analyzed and evaluated. The results indicated that the expanded combined uncertainty(k = 2.09) of the enumeration of moulds in bread was(768±76)CFU/g. This evaluation model can provide a reference for evaluating the uncertainty in determining the enumeration of moulds in imported food, and demonstrate customs laboratory technology and capability in the measurement of the microbiological project.

关 键 词：测量不确定度 霉菌 面包 分析和评估 进口食品 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]