摘要
目的对糕点中菌落总数的测量结果进行不确定度评定。方法依据GB 4789.2-2016《食品安全国家标准食品微生物学检验菌落总数测定》对糕点中菌落总数进行测定,建立数学模型,分析检验结果的影响因素,对不确定度因素的影响进行评价。结果通置信水平为95%,包含因子k=2,得10批样品的扩展不确定度分别为:0.2156、0.1194、0.1267、0.1293、0.1298、0.1163、0.1293、0.1155、0.1181、0.1243。结论糕点菌落总数检验中重复性检验和培养基的菌落生长率对不确定度影响最大,需要在检测过程中进行注意。
Objective To evaluate the uncertainty of aerobic plate count in pastry.Methods The evaluation of the uncertainty of the measurement results of rhe aerobic plate count in pastry was determined according to GB 4789.2-2016 National Food Safety Standard-Food Microbiological Examination-Serobic Plate Count.The mathematical model was established,the influencing factors of test results were analyzed,and the influence of uncertainty factors were evaluated.Results On condition that the confidence level was 95%,including factor k=2,the expanded uncertainty of 10 samples were 0.2156,0.1194,0.1267,0.1293,0.1298,0.1163,0.1293,0.1155,0.1181 and 0.1243 respectively.Conclusion The repeatability test and the colony growth rate of the culture medium have the greatest influence on the uncertainty in the total number test of pastry colonies,which needs attention in the process of test.
作者
赵丽
胡宝翠
王琳琳
刘建洋
张子臣
ZHAO Li;HU Bao-Cui;WANG Lin-Lin;LIU Jian-Yang;ZHANG Zi-Chen(Shandong Standard Inspection Technology Co.,Ltd.Jinan 250100,China)
出处
《食品安全质量检测学报》
CAS
2020年第14期4836-4840,共5页
Journal of Food Safety and Quality
关键词
糕点
菌落总数
不确定度
评定
pastry
aerobic plate count
uncertainty
evaluation
作者简介
通讯作者:张子臣,副高级工程师,主要研究方向为食品质量安全研究。E-mail:sst_zzc@163.com;赵丽,硕士,中级工程师,主要研究方向为食品微生物检验。E-mail:sst_zl163.com。
