面粉中霉菌和酵母计数能力验证结果分析  

Analysis of Verification Results of Detection Ability of Mold and Yeast in Flour

作　　者：仇平平 QIU Pingping(Jining Institute for Food and Drug Control,Jining 272071,China)

机构地区：[1]济宁市食品药品检验检测研究院,山东济宁272071

出　　处：《现代食品》2022年第17期217-220,共4页Modern Food

摘　　要：目的:分析面粉中霉菌和酵母计数能力验证结果,探究影响实验结果的因素。方法:依据2021年面粉中霉菌和酵母计数作业指导书和《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)对面粉中霉菌和酵母进行计数。结果:样品TF03280014霉菌数670 CFU·g^(-1)、酵母数6 900 CFU·g^(-1);样品TF03280027霉菌数890 CFU·g^(-1)、酵母数570 CFU·g^(-1)。两份样品的|Z|值均小于2.0,结果均为满意。结论:本实验室具备面粉中霉菌和酵母计数的检测能力。取样方式和计数方法对结果有一定影响。Objective: To analyze the results of the proficiency test for the count of mold and yeast in flour,and explore the factors affecting the experimental results. Method: The molds and yeasts in flour shall be counted according to operation instruction for counting mold and yeast in flour of 2021 and GB 4789.15—2016. Result: The detection results of sample TF03280014 is 670 CFU·g^(-1)for mold, 6 900 CFU·g^(-1)for yeast, and the results of sample TF03280027 is 890 CFU·g^(-1)for mold, 570 CFU·g^(-1)for yeast. According to the evaluation, the |Z| values of the two assessment samples were all less than 2.0,and the evaluation results were satisfactory. Conclusion: This laboratory has the ability to detect the count of mold and yeast in food. Sampling method and counting method have certain influence on the result.

关 键 词：能力验证 霉菌和酵母 影响因素 

分 类 号：TS201.3[轻工技术与工程—食品科学]