浅析食品微生物检验中培养基的质量控制  

Analysis of Quality Control of Culture Medium in Food Microbial Testing

作　　者：周宇晨 ZHOU Yuchen(Dalian Institute of Product Quality Inspection and Testing Co.,Ltd.,Dalian 116000,China)

机构地区：[1]大连产品质量检验检测研究院有限公司,辽宁大连116000

出　　处：《现代食品》2024年第8期101-103,共3页Modern Food

摘　　要：培养基作为食品微生物检测实验室的重要试剂,其质量优劣直接关系到分离培养的成败和检验结果的准确性。因此,本文从培养基的原料选择、制备过程、贮存与运输及使用前的质量检查等多个环节入手,深入分析了影响培养基质量的关键因素,并提出了相应的质量控制措施,旨在为食品微生物检验领域提供参考。As an important reagent for food microbiology testing laboratories,the quality of culture media directly affects the success or failure of separation and cultivation,as well as the accuracy of test results.Therefore,this article starts from multiple aspects such as the selection of raw materials,preparation process,storage and transportation,and quality inspection before use of the culture medium.It deeply analyzes the key factors affecting the quality of the culture medium and proposes corresponding quality control measures,aiming to provide reference for the field of food microbiology inspection.

关 键 词：食品微生物检验 培养基 质量控制 原料选择 制备过程 

分 类 号：TS207.4[轻工技术与工程—食品科学]