摘要
本文从微生物检验保障阶段入手,浅谈无菌环境、试剂、培养基对检验结果的影响;再细分检验类别,从菌落总数、霉菌酵母、致病菌的检验中总结各个影响因素;分析了分子生物学在提高食品微生物检验的质量和准确度方面的应用。
This article from the stage of microbiological inspection and protection, discussed the influence of sterile environment, reagent culture medium on the whole test, subdivided the test categories, and examined the influence factors from the total number of colonies, mold yeast, and pathogenic bacteria. The application of molecular biology in improving the quality and accuracy of food microbiological testing was analyzed.
作者
刘瑞
Liu Rui(Xishuanbanna Dai Autonomous Prefecture Food and Drug Inspection Institute, Jinghong 666100, China)
出处
《现代食品》
2019年第6期35-36,共2页
Modern Food
关键词
食品微生物
微生物检验
分子生物学
Food microorganisms
Microbiological inspection
Molecular biology
