| 调味品微生物检验质量保证的方法 |
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| 引用本文： | 李磊.调味品微生物检验质量保证的方法[J].中国调味品,2006(10):54-56. |
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| 作者姓名： | 李磊 |
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| 作者单位： | 沈阳市铁西区疾病预防控制中心,沈阳,110023 |
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| 摘 要： | 微生物可以使调味品变质，进而引起食物中毒或食源性疾病。检测调味品各项微生物指标可以保证调味品的食用安全。参照HACCP体系的要求在调味品微生物检验过程中建立质量评价点（Quality Assessment Points，QAP），在每一个评价点实施质量控制，从而形成调味品微生物检验质量保证体系，以保证各项检验结果准确可靠。
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| 关 键 词： | 调味品 微生物检验 质量控制 |
| 文章编号： | 1000-9973(2006)10-0054-03 |
| 收稿时间： | 2006-04-09 |
| 修稿时间： | 2006年4月9日 |
Quality control of condiment microbiological analysis |
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| LI Lei.Quality control of condiment microbiological analysis[J].China Condiment,2006(10):54-56. |
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| Authors: | LI Lei |
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| Affiliation: | Diseases Control Center of Tiexi District, Shenyang 110023, China |
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| Abstract: | Microbes may not only cause the decay of condiment, but also result in food poisoning or food--born diseases. The purpose of microbiological analysis is to ensure the edible security of condiment. According to HACCP system, several quality assessment points were set up to intensify the quality control of condiment microbiological analysis, and then to ensure the accuracy of those outcome. |
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| Keywords: | condiment microbiological analysis quality control |
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