食品微生物检验检测中的质量控制与改进措施  

Quality Control and Improvement Measures in Food Microbiological Inspection and Testing

作　　者：杨娇 YANG Jiao(Laifeng County Market Supervision Administration,Laifeng 445700,China)

机构地区：[1]来凤县市场监督管理局,湖北来凤445700

出　　处：《现代食品》2025年第4期179-181,共3页Modern Food

摘　　要：食品微生物检验检测是保障食品安全的重要防线。本文从微生物检验检测及质量控制理论出发,深入剖析了质量控制体系的关键组成要素。在此基础上,通过严谨的实验研究对微生物检验检测全过程进行了细致分析,运用因果关系分析、过程能力分析等质量管理工具识别出影响检测质量的核心控制点,进而构建了一套科学系统的质量控制优化模型,并通过验证性实验严格评估了改进措施的实施效果,定量分析了质量控制体系优化前后的差异。Food microbial inspection is an important defense line to ensure food safety.Based on the theory of microbiological inspection and quality control,this paper analyzes the key elements of quality control system.On this basis,through rigorous experimental research,the whole process of microbial inspection and testing was carefully analyzed,and quality management tools such as causality analysis and process capability analysis were used to identify core control points affecting the quality of testing,and then a set of scientific and systematic quality control optimization model was built,and the implementation effect of improvement measures was strictly evaluated through validation experiments.The difference of quality control system before and after optimization is quantitatively analyzed.

关 键 词：食品微生物 检验检测 质量控制 改进措施 实验研究 

分 类 号：R155.5[医药卫生—营养与食品卫生学]