食品微生物检验常用培养基储存期的研究及探讨  

Study and Discussion on Storage Period of Common Culture Medium for Food Microbiological Examination

作　　者：余佳珍 郑小玲 王征南 李珏 YU Jiazhen;ZHENG Xiaoling;WANG Zhengnan;LI Jue(Zhejiang Institute for Food and Drug Control,NMPA Key Laboratory for Testing and Risk Warning of Pharmceutical Microbiology,Hangzhou 310052,China)

机构地区：[1]浙江食品药品检验研究院,药品微生物检测与预警重点实验室,浙江杭州310052

出　　处：《食品安全导刊》2022年第25期40-43,共4页China Food Safety Magazine

摘　　要：目的:为实验室日常检验提供可靠有效的培养基储存方案,助力食品微生物检验的高质量发展。方法:选取3种食品微生物检验常用培养基,采用脉动真空灭菌器进行灭菌处理,对储存期内各个时间点培养基的pH值、无菌性、适用性试验进行考察,以确定每种常用培养基的储存期限。结果:培养基的pH值、无菌性、质控指标在35 d内均符合规定。结论:将储存期限限定在35 d,验证试验表明各项指标均符合规定,可以确保培养基质量。Objective:Provide a reliable and effective medium storage scheme for daily laboratory testing,and help to develop high-quality methods for food microbiological testing.Method:3 kinds of commonly used culture media for food microbiological examination were selected and sterilized with a pulsating vacuum sterilizer.The pH value,sterility and applicability of the culture media at each time point during the storage period were investigated to determine the storage period of each commonly used culture medium.Result:The pH value,sterility and quality control indexes of the culture medium were all in line with the regulations within 35 days.Conclusion:The storage period is limited to 35 days,and the verification test results show that all indicators meet the requirements,which can ensure the quality of the culture medium.

关 键 词：培养基 配制方法 脉动真空灭菌器 灭菌后储存期 质量控制 

分 类 号：TS207.4[轻工技术与工程—食品科学]