GB 4789.35《食品安全国家标准食品微生物学检验乳酸菌检验》新旧标准比较及操作疑难解析  

Comparison of New and Old Standards and Analysis of Operational Difficulties in GB 4789.35 National Standard for Food Safety,Microbiological Examination of Food for Lactic Acid Bacteria Testing

作　　者：吴九玲 WU Jiuling(Shenzhen City Vocational College,Shenzhen 518116,China)

机构地区：[1]深圳城市职业学院,广东深圳518116

出　　处：《食品安全导刊》2024年第15期101-104,共4页China Food Safety Magazine

摘　　要：相较于GB 4789.35-2016版本《食品安全国家标准 食品微生物学检验 乳酸菌检验》,GB 4789.35-2023版本新标准在乳酸菌的定义、设备与材料、样品制备、培养条件、选做方法等方面均进行了较大的修改。乳酸菌检验过程中,稀释液的制备、包埋产品的样品前处理、厌氧培养实施等环节均存在一定难度,检验时需根据实际情况选择合适的实施方案。有必要对乳酸菌检验人员进行及时的培训,以保证新标准的顺利实施。Compared with GB 4789.35-2016,the new standard of GB 4789.35-2023 has made major modifications in the definition of lactic acid bacteria,equipment and materials,sample preparation,culture conditions,selection methods,etc.In the process of lactic acid bacteria testing,there are certain difficulties in the preparation of diluents,sample pre-processing of embedded products,and implementation of anaerobic culture.During testing,it is necessary to choose an appropriate implementation plan based on the actual situation.It is necessary to provide timely training for lactic acid bacteria inspection personnel to ensure the smooth implementation of the new standards.

关 键 词：乳酸菌检验 国家标准 样品制备 培养条件 

分 类 号：TS207.4[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]