食品中霉菌与酵母菌计数能力验证结果的分析探讨  

Analysis and Discussion of the Ability to Verify the Results of Counting Mold and Yeast in Food

作　　者：邵悦 刘永泽 卢福荣 SHAO Yue;LIU Yongze;LU Furong(Yingkou Food and Drug Inspection and Testing Center,Yingkou 115000,China)

机构地区：[1]营口市食品药品检验检测中心,辽宁营口115000

出　　处：《现代食品》2023年第14期173-175,共3页Modern Food

摘　　要：本研究依据GB 4789.15—2016 《食品安全国家标准食品微生物学检验霉菌和酵母计数》以及ACAS—PT1588(2023)食品中霉菌和酵母计数能力验证(第一轮)参试指导书,对2份样品分别进行稀释、培养、计数。结果表明,营口市食品药品检验检测中心实验室(下文简称“本实验室”)具备食品中霉菌和酵母菌的检测能力。This study is based on GB 4789.15—2016“National Food Safety Standard for Food Microbiology Examination of Mold and Yeast Enumeration”and ACAS—PT1588(2023)Instructions for Enumeration of Mold and Yeast in Food(First Round)Participation Guide,2 samples Dilute,culture and count respectively.The results show that the laboratory of Yingkou Food and Drug Inspection and Testing Center(hereinafter referred to as“the laboratory”)has the ability to detect mold and yeast in food.

关 键 词：霉菌 酵母菌 能力验证 检验方法 

分 类 号：TS201.3[轻工技术与工程—食品科学]