巧克力中沙门氏菌检验能力验证的分析

目的分析参加中国食品药品检定研究院组织的NIFDC-PT-135巧克力中沙门氏菌检验能力验证实验结果。方法巧克力样品的前处理按照作业指导书要求进行,沙门氏菌的分离及鉴定按照GB4789.4-2016《食品安全国家标准食品微生物检验沙门氏菌检验》进行,传统生化试验结合VITEK 2鉴定结果进行综合判定。结果 CODE0559样品中检出沙门氏菌属,CODE0205样品中检出肠沙门氏菌双相亚利桑那亚种,CODE0863样品中未检出沙门氏菌, 3个样品能力验证结果均与组织方一致。结论基于国标法检测沙门氏菌时,应综合使用几种分离平板,传统生化试验并结合VITEK2作为辅助检测,以确保检测结果的准确性。

Analysis of the proficiency test of Salmonella testing in chocolate

Objective To partucipate chocolate ability verification of Salmonella testing organized by National Institutes for Food and Drug Control so as to verify the level of laboratory testing and to improve the comprehensive testing capability of laboratory. Methods The pre-treatment of chocolate samples was implemented accordance with the operation instructions. The isolation and identification of Salmonella shall be conducted in accordance with GB 4789.4-2016 National food safety standard-Food microbiological examination: Salmonella,the results of traditional biochemical test and VITEK 2 identification were combined for comprehensive determination. Result Salmonella was detected in sample CODE 0559 and Salmonella enterica ssp diarizonae was detected in sample CODE 0205. The sample CODE 0863 was not detected Salmonella ssp. The satisfactory results were obtained, which were consitent with the results of the organizers. Conclusion In the detection of Salmonella based on the national standard method, several separation plates should be used in combination with the traditional biochemical test and VITEK2 as an auxiliary test to ensure the accuracy of the detection results. At the same time, through this ability verification, our microbiological testing ability and salmonella detection level have been effectively verified and improved.