食品微生物檢驗質(zhì)量控制
摘 要：微生物是造成食品污染、腐敗變質(zhì)的重要原因，控制食品中微生物的種類和數(shù)量是保障食品質(zhì)量的手段之一。微生物檢驗有自身的檢驗特性，檢驗過程及檢驗結(jié)果的準確至關(guān)重要。本文對食品微生物檢驗質(zhì)量控制進行了研究，進而保障檢驗數(shù)據(jù)的準確、可靠，確保食品安全。
關(guān)鍵詞：微生物檢驗;質(zhì)量控制;食品
Quality Control of Food Microbiological Test
XU Xiaorong1， WANG Zhaoyou2*， PANG Jie1， KONG Qingyan1
（1.Food and Drug Inspection and Testing Center of Chengde， Chengde 067000， China; 2.Market Supervision and Administration Bureau of Shuangqiao District， Chengde 067000， China）
Abstract： Microorganism is an important cause of food contamination， spoilage and deterioration. Controlling the type and quantity of microorganism in food is one of the means to guarantee food quality. Microbiological testing has its own characteristics， and the accuracy of the testing process and results is very important. This paper studies the quality control of food microbiological inspection， so as to ensure the accuracy and reliability of inspection data and ensure food safety.
Keywords： microbiological testing; quality control; food
隨著我國改革開放的深入、科學技術(shù)的進步和國民經(jīng)濟的蓬勃發(fā)展，人們的物質(zhì)、文化生活有了顯著的提高，生活節(jié)奏也明顯加快，這就要求有充足、滿足各層次人群需求、多樣化、高品質(zhì)的食品[1]。（剩余3943字）