霉菌和酵母计数质控样品检验结果不确定度的评定  

Evaluation of Uncertainty of Test Results of Quality Control Samples for Mold and Yeast Enumeration

作　　者：曹克任 孙荣嵘 CAO Keren;SUN Rongrong(Jinan Food and Drug Inspection and Testing Center,Jinan 250001,China)

机构地区：[1]济南市食品药品检验检测中心,山东济南250001

出　　处：《食品安全导刊》2024年第5期95-97,104,共4页China Food Safety Magazine

摘　　要：目的:评定质控样品中霉菌和酵母计数的不确定度。方法:根据《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)和《食品微生物定量检测的测量不确定度评估指南》(RB/T 151-2016),采用平板计数法进行检验,分析不确定度分量来源并进行评定,进而合成检验结果的不确定度。结果:在置信概率95%时,样品检验结果扩展不确定度为0.0409,检验结果区间为3700~4500 CFU·mL^(-1)。结论:影响检验结果不确定度的主要因素为1∶10样品匀液的制备和样品重复检测,因此实验室操作人员应加强相关因素的控制,提高检验结果的准确性。Objective:Evaluate the uncertainty of mold and yeast count test results of quality control samples.Method:According to the first method of GB 4789.15-2016 and RB/T 151-2016,plate counting was used methods are used to conduct inspections,the sources of uncertainty components are analyzed and evaluated,and then the uncertainty of the inspection results is synthesized.Result:When the confidence probability is 95%,the expanded uncertainty of the sample test results is 0.0409,and the test result interval ranges from 3700 to 4500 CFU·mL^(-1).Conclusion:The main factors that affect the uncertainty of test results are the preparation of 1∶10 sample homogeneous solution and repeated testing of samples.Therefore,laboratory operators should strengthen the control of relevant factors to improve the accuracy of test results.

关 键 词：霉菌和酵母计数 不确定度 评定 

分 类 号：TS207.4[轻工技术与工程—食品科学]