What are the contents of food microbial testing?

1, test content At present, the basic requirement of food microbial test in China is safety and non-toxicity. In the inspection of food microorganisms, the main contents include three points:

(1) The inspection of food contamination mainly focuses on the total number of colonies, coliforms and molds in food samples. This inspection method can only judge the pollution degree of the sample, but can't explain whether the food has safety problems.

(2) Qualitative inspection of pathogenic bacteria in food, that is, whether there are some or more pathogenic microorganisms in food samples. The pathogens of routine inspection mainly include Staphylococcus aureus, Salmonella, Shigella, Listeria monocytogenes, Escherichia coli causing diarrhea, hemolytic streptococcus, Bacillus cereus, Enterobacter sakazakii and Vibrio parahaemolyticus.

(3) Quantitative detection of pathogenic bacteria in food, that is, the number of one or more pathogenic microorganisms in food samples is detected, and the detection results are combined with scientific data to analyze the harm degree of food samples.

2, the characteristics of food microbial inspection

(1) There are many kinds of microorganisms involved in food microbiology inspection, and there are many genera and species. The collection of food microbial test samples is complicated and demanding.

The research objects of food microbial inspection include: a. Food-borne pathogenic microorganisms, that is, pathogenic microorganisms of human diseases, infectious diseases of livestock and poultry, and infectious diseases of human and livestock, which can reach hundreds; B. Microorganisms causing human food poisoning and their toxins; C. microorganisms that cause food spoilage; Microbes in food industry. It can be said that there are more microbial groups and species in contact with food microbial detection than other professional microbial detection.

(2) The number of bacteria to be isolated in food is small, and the number of miscellaneous bacteria is large, which seriously interferes with the inspection work.

In food microbiology inspection, target bacteria such as pathogenic microorganisms and food poisoning microorganisms and toxins mainly come from pollution in the process of production, processing, storage, transportation and sales. Among the polluted microorganisms, the number of pathogenic microorganisms is relatively small, but the number of non-pathogenic microorganisms is large, which is quite different.

(3) Microbiological examination in food has a quantitative concept.

In GB4798-94 "Food Hygiene Inspection Methods", the number of some microorganisms has been clearly defined. In addition to detecting the indicator bacteria of food contamination, such as the total number of colonies and coliforms, there are also pathogenic bacteria, such as Staphylococcus aureus, Clostridium perfringens and Bacillus cereus, which need to be counted. It is not enough to diagnose food poisoning only by qualitative test, but also by quantitative test of pathogenic bacteria. With the development of science and technology, the quantitative detection of various pathogenic bacteria will be carried out in an all-round way. Food microbiological inspection workers must constantly explore and accumulate quantitative inspection of pathogenic bacteria in order to carry out quantitative inspection of other pathogenic bacteria as soon as possible.

(4) The microbiological examination of food needs to be accurate and rapid.

After food is produced, in order to maintain freshness, it usually enters the market as soon as possible and is transferred to consumers, which requires the inspection work to get results as soon as possible to ensure food safety. On the other hand, the quantity of each batch of food produced by the factory is very large, and the sampling quantity, sampling method and inspection method directly affect the correctness of inspection and the treatment of batch products. If the inspection result is inaccurate, it will cause serious political influence and economic loss. This is a problem that must be paid attention to in food microbial inspection.

(5) Microbiological examination has certain legal nature.

All countries in the world have established inspection laws and regulations for food microbial inspection. In international communication, there are also clear regulations on the inspection methods of microorganisms in food. In China, the Ministry of Health issued People's Republic of China (PRC) National Standard (GB)-Microbiology. The State Commodity Inspection Bureau has promulgated the professional standards for import and export inspection. Internationally, the Food Law Committee has also formulated a series of inspection methods. These all stipulate some inspection procedures and methods for food-related microorganisms. As food microbial inspectors, they should conduct food microbial inspection according to the specified requirements, and shall not arbitrarily change other methods. The answer comes from